Parisbrest Recipes

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PARIS-BREST



Paris-Brest image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 9

1 stick (1/2 cup) unsalted butter, cut into pieces
1 teaspoon sugar (optional)
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs, plus 1 large egg for egg wash
1 1/2 cup heavy cream
3 tablespoons confectioners' sugar, plus more for dusting
1/2 teaspoon pure vanilla extract
Pastry Cream for Paris-Brest

Steps:

  • Male the pastry wreath: Preheat oven to 425 degrees. Trace a 9-inch circle onto a sheet of parchment. Flip parchment, making sure pencil mark is still visible, and place on a baking sheet.
  • In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
  • Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
  • Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting until each is entirely incorporated before adding the next egg. Use immediately.
  • Transfer pate a choux dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot under each corner of parchment, pressing to adhere parchment to baking sheet. Then pipe dough, tracing outline, into sixteen 1 3/4-inch mounds, holding pastry bag upright and keeping pressure consistent.
  • Whisk remaining egg with pinch salt. Brush egg over top of pastry wreath.
  • Bake until pastry just starts to puff, about 10 minutes. Reduce oven temperature to 375 degrees. Bake until pastry is fully puffed and golden brown, about 30 minutes.
  • Turn oven off, remove wreath, and pierce top and sides about 8 times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.
  • Transfer pastry wreath on parchment to a wire rack. Let cool completely.
  • Fill and decorate the pastry wreath: Whisk heavy cream, confectioners' sugar, and vanilla until soft peaks form. Separate pastry wreath into top and bottom halves using a serrated knife.
  • Spread about 1 1/2 cups pastry cream over bottom ring. Pipe whipped cream in a swirl using 1/2-inch closed star tip. Reposition top pieces of pastry wreath over filling. Dust with confectioners' sugar.

PARIS-BREST



Paris-Brest image

I love the classics. This is a spectacular confection! Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive. The classic version is made with a praline-flavored center but this pastry cream version is just as tasty.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     French

Time 2h37m

Yield 15

Number Of Ingredients 10

1 cup all-purpose flour
5 eggs
¼ cup milk
¾ cup water
¼ teaspoon salt
6 tablespoons unsalted butter, softened
¼ cup sliced almonds
1 cup heavy cream, chilled
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
  • Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
  • Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
  • With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
  • Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
  • To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

Nutrition Facts : Calories 165.8 calories, Carbohydrate 8.4 g, Cholesterol 96.3 mg, Fat 13.1 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 71 mg, Sugar 1.4 g

PARIS-BREST



Paris-Brest image

Adapted from Larousse Gastronomique, this recipe for Paris-Brest makes for two 18cm (7-inch) wide choux rings filled with praline-flavored cream.

Provided by TasteAtlas

Categories     Sweet Pastry

Yield 12 servings

Number Of Ingredients 28

CHOUX PASTRY
100g (3.5 oz) butter
2 tbsp caster sugar (or, if unavailable, regular granulated sugar)
a pinch of salt
200g (7 oz) all-purpose flour
350 ml (1 ½ cups) water
5-6 eggs, depending on the size
beaten egg, for glaze
100g (3.5 oz) slivered almonds, for decoration
PASTRY CREAM
65g (2 oz) all-purpose flour
175g (6 oz) caster sugar (or, if unavailable, regular granulated sugar)
15g (1 tbsp) butter
4 eggs
a pinch of salt
500 ml (2 cups + 2 tbsp) milk
PRALINE-FLAVORED CREAM
200 ml (¾ cup + 1 tbsp + 1 tsp) milk
6 eggs
200g (7 oz) caster sugar (or, if unavailable, regular granulated sugar)
400g (14 oz) butter
75g (2.5 oz) praline
ITALIAN MERINGUE
100g (3.5 oz) caster sugar (or, if unavailable, regular granulated sugar)
25 ml (2 tbsp) water
50g (1.75 oz) egg whites
DECORATION
confectioners' sugar, for decoration

Steps:

  • Toast sliver almonds in an oven preheated at 200°C/400°F until they turn golden.
  • To make the choux paste first boil water with butter, sugar, and salt. Remove it from the heat and immediately add the flour, and combine, then return to the heat and continue beating the mass. Once the dough has formed and it has separated from the edges of the pan, transfer it to a bowl and wait for it to cool. Next, add the eggs, one by one, beating well to incorporate after each addition. The finished paste should be firm and shiny.
  • Take a piece of parchment paper and trace two circles 18cm (7-inch) wide. Dab a bit of the choux paste in each corner of the paper, then place it ink side down in the baking tray. Press on the paper to stick it to the baking tray. Fit a piping bag with a nozzle 1.5 cm (3/5") in diameter and then fill it with the prepared choux paste.
  • Pipe the paste onto the drawn circles, then glaze them with a beaten egg, and sprinkle each with slivered almonds that you've previously toasted. Bake in a 180°C/350°F oven for 35-40 minutes.
  • When baked, turn the oven off, open the door ajar and wait for the rings to cool. Take out of the oven, and place them on a wire rack to cool down completely.
  • Now, prepare the pastry cream. In a separate bowl, whisk eggs with flour, sugar, and salt. Bring milk to a boil, then add it in thirds to the egg mixture, whisking after each addition to incorporate. Put the mixture in a saucepan, and place it over medium heat, whisking it continuously until it boils. Boil for two minutes, remove from the heat, add the butter, and mix to incorporate. Pour the pastry cream into a large tray, cover with cling film (it should touch the surface of the cream, or the top will dry out and a film layer will form!) and leave it in the fridge to cool.
  • For the praline-flavored cream, first, boil the milk in a saucepan and whisk eggs with sugar in a separate bowl. Next, add some boiled milk to the eggs while constantly stirring (with a whisk!). Then, pour the tempered egg mixture into the milk while constantly stirring. Continue to stir until the mixture begins to boil, then remove it from heat. Now, whisk in the butter and the praline. Cover with cling film (it should touch the surface of the cream!). Leave to cool completely.
  • For the Italian meringue, first, whisk the egg whites with a hand mixer until soft peaks. Then, in a saucepan, heat sugar and water until they start to boil and the syrup reaches the temperature of 121°C/250°F. At that point, while whisking the meringue, immediately pour the syrup into it. Whisk with the mixer set at maximum speed until the meringue has cooled to room temperature.
  • Combine the cooled creams into one. Fill a piping bag fitted with a large fluted nozzle with the cream. Slice the choux rings horizontally in half and pipe the lower halves with cream. Once piped, cover with top halves of choux rings and dust with confectioners' sugar.
  • Store in a cool place.

PARIS-BREST CUSTARD CAKE



Paris-Brest Custard Cake image

Provided by Food Network

Categories     dessert

Time 4h50m

Yield 10 to 12 servings

Number Of Ingredients 19

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup flour
3 to 5 eggs
1 1/2 teaspoons water
1/2 cup sliced almonds
Custard, recipe follows
Whipped cream, recipe follows
Confectioners' sugar
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
2 cups chilled heavy cream
2 tablespoons light brown sugar, packed

Steps:

  • Preheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter. Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle). In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring. Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around. Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts.
  • Whisk the remaining egg with the water. Brush the surface of the dough with the egg wash (do not use all of it). Sprinkle the almonds over the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point up to 24 hours in advance. Hold at room temperature, lightly covered with aluminum foil.
  • Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
  • Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
  • Whipped Cream: When ready to serve, whip the cream and brown sugar until stiff.
  • Using a long serrated knife, cut the pastry ring in half horizontally. Set the top half aside. Using a clean pastry bag, pipe the custard filling onto the bottom half. Pipe the whipped cream on top of the custard. Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections.

HAZELNUT PARIS-BREST



Hazelnut Paris-Brest image

Categories     Dairy     Nut     Dessert     Bake     Christmas     Hazelnut     Pastry     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For praline
1 cup hazelnuts
1/4 cup sliced almonds (3/4 oz)
1/2 cup granulated sugar
For cream filling
1 cup whole milk
3 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 teaspoon vanilla
3/4 cup chilled heavy cream
For choux pastry
1 cup water
1 stick (1/2 cup) unsalted butter, cut into 1/2-inch cubes
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 whole large eggs
1 large egg yolk, lightly beaten with 1 tablespoon water
3 tablespoons sliced almonds
1 tablespoon confectioners sugar plus additional for dusting
Special Equipment
a pastry bag; a 5/8-inch plain tip; a 1/2-inch open-star tip

Steps:

  • Make praline:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are golden, 10 to 15 minutes. Remove from oven (leave oven on), then wrap hazelnuts in a kitchen towel and let steam 5 to 10 minutes. Rub hazelnuts in towel to remove loose skins (some skins may not come off), then transfer hazelnuts to a small bowl, discarding skins. While hazelnuts steam, toast almonds in baking pan until golden, 5 to 8 minutes, then add to bowl with hazelnuts. Lightly grease pan and set aside.
  • Cook sugar in a dry small heavy skillet over moderate heat, swirling skillet, until sugar begins to melt, about 2 minutes. Continue to cook, swirling skillet, until sugar is melted into a deep golden caramel, 2 to 3 minutes more. Remove from heat and, working quickly, stir in nuts to coat, then transfer mixture to greased baking pan, spreading slightly. Let stand at room temperature until hardened and cool, about 30 minutes.
  • Transfer praline to a heavy-duty sealable plastic bag and seal bag, pressing out excess air. Coarsely crush praline in bag using a rolling pin or bottom of a heavy skillet, then transfer three fourths to a food processor and purée until it becomes a smooth, creamy "butter," 3 to 4 minutes. Reserve remaining crushed praline for garnish.
  • Make cream filling:
  • Bring milk to a simmer in a 2 1/2- to 3-quart heavy saucepan over moderate heat. While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl.
  • Add hot milk to yolk mixture in a stream, whisking, then transfer mixture to saucepan and bring to a simmer over moderate heat, whisking (mixture will become thick and lumpy). Simmer, whisking constantly, 3 minutes (mixture will become smooth). Remove from heat and stir in butter and vanilla. Transfer to a clean bowl and chill pastry cream, its surface covered with wax paper, until cold, at least 1 hour.
  • Beat heavy cream in a bowl with an electric mixer until it just holds stiff peaks. Beat pastry cream in a large bowl with mixer until smooth, then add praline "butter" and beat until incorporated. Fold in whipped cream, one third at a time, gently but thoroughly, then cover surface of hazelnut cream with wax paper and chill until ready to use.
  • Make choux pastry:
  • Put oven rack in middle position and preheat oven to 425°F. Trace a 9-inch circle with a pencil on a 12-inch square of parchment or wax paper, then trace a 5-inch circle inside it. Turn paper over (circles will still be visible) and put on a large baking sheet.
  • Bring water to a boil with butter, granulated sugar, and salt in a 3-quart heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 1 minute. Continue to cook and stir vigorously (to dry out mixture) 3 minutes more. Remove pan from heat and cool mixture, stirring occasionally, until warm to the touch, 5 to 10 minutes. Add whole eggs 1 at a time, stirring vigorously after each addition until dough is smooth.
  • Transfer dough to pastry bag fitted with plain tip and pipe 3 concentric rings to fill space between traced circles on parchment, then pipe 2 more on top to cover seams between bottom rings. Lightly brush pastry with some egg wash, then scatter almonds over pastry and dust with 1 tablespoon confectioners sugar.
  • Bake choux pastry until golden and well puffed, 20 to 25 minutes, then reduce oven temperature to 375°F and continue to bake until deep golden and firm to the touch, about 25 minutes more. Immediately prick top of pastry in 8 to 10 places with tip of a small sharp knife (to release steam) and continue to bake until golden brown, about 10 minutes more. Transfer pastry (on parchment) to a rack and cool completely, about 30 minutes.
  • Halve pastry horizontally with a serrated knife and carefully invert top onto work surface. Remove and discard any wet dough from interior of top and bottom. Transfer hazelnut cream to cleaned and dried pastry bag fitted with star tip and pipe cream decoratively into bottom half of pastry, then carefully reinvert top half over it. Sprinkle top with reserved praline and dust with additional confectioners sugar.

PARIS BREST



Paris Brest image

Pronounced "perry-brest" this classic puff pastry ring is split and filled with luscious sweetened whipped cream.

Provided by Olha7397

Categories     Dessert

Time 1h10m

Yield 1 pastry ring

Number Of Ingredients 12

1 cup water
1/2 cup unsalted butter, cut into pieces
1 1/2 teaspoons grated orange zest (orange part of rind only)
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
2 cups heavy cream
1/2 cup confectioners' icing sugar
2 tablespoons orange-flavored liqueur
1 cup granulated sugar
1/3 cup water
2 tablespoons orange juice

Steps:

  • Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet.
  • Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
  • Combine the water, butter, orange zest and salt in a medium-size saucepan.
  • Bring the mixture to boiling.
  • Remove the saucepan from the heat.
  • Immediately beat in the flour with a wooden spoon.
  • Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
  • Remove the saucepan from the heat.
  • Add the eggs, one at a time, beating well after each addition.
  • Continue to beat the dough until it is shiny.
  • Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
  • Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
  • Pipe another dough ring inside and right next to the first ring.
  • Pipe a third ring on top of the first two dough rings to cover the seam where they touch.
  • With the remaining dough, pipe small puffs on the second baking sheet.
  • Bake the pastry ring and puffs in the preheated hot oven 400 F.
  • for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
  • Cut a small slit in each puff, and several slits in the ring to release the steam.
  • Remove the ring and puffs to wire racks to cool.
  • Cut the ring and puffs in half horizontally, and set them aside.
  • PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form.
  • Gradually beat in the confectioners Icing sugar until firm peaks form.
  • Gently stir in the orange-flavored liqueur.
  • cover the bowl, and refrigerate the filling.
  • PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
  • Bring the mixture to boiling.
  • Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F.
  • Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F.
  • TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF.
  • Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring.
  • Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
  • Place the TOP HALF of the pastry RING on the filled bottom half.
  • Place the glazed puff TOPS on the filled puff BOTTOMS.
  • Set the filled puffs on top of the filled ring.
  • Using a small spoon, drizzle the remaining glaze over the filled ring.
  • Serve immediately.
  • *NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.

CHOCOLATE PARIS-BREST



Chocolate Paris-Brest image

Make this decadent Paris-Brest dessert for Valentine's Day. The choux pastry ring is filled with chocolate custard and chantilly cream and dusted with icing sugar

Provided by Tom Kerridge

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

35g butter, cut into cubes
1 tbsp caster sugar
50g plain flour
1 large egg, beaten
25g flaked almonds
icing sugar, to serve
100ml shop-bought fresh custard
50g dark chocolate, chopped into small chunks
100ml double cream
25g golden caster sugar
few drops of vanilla extract

Steps:

  • To make the choux, tip the butter into a small saucepan with 100ml water, the caster sugar and a pinch of salt. Bring to the boil, then, still over the heat, add the flour, beating vigorously until the mixture clumps and comes together into a ball that pulls away from the sides of the pan. Remove from the heat and leave to cool in the pan until just warm. Gradually beat in all but about 1 tsp of the egg using an electric whisk. Tip the pastry into a piping bag.
  • Heat the oven 200C/180C fan/gas 6. Trace a 10cm circle on a piece of baking parchment using a small bowl or lid, then flip it over onto a baking tray. Pipe a thick ring of the pastry around the outside of the circle. Brush the pastry with the remaining egg, then scatter over the almonds. Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for 20 mins more. Reduce the oven again to 110C/ 90C fan/gas ¼ and bake for a final 10 mins. Turn off the oven and leave the ring to cool inside for 30 mins without opening the oven door.
  • Meanwhile, make the filling. Gently warm the custard in a small pan over a low heat, then stir in the dark chocolate, continuing to stir until the chocolate has fully melted and the mixture is thick. Scrape into a bowl and leave to cool. Whisk the chantilly cream ingredients together in a separate bowl until very thick and chill until needed.
  • Carefully halve the choux ring through the middle using a serrated knife, and gently lift off the top. Spoon the chocolate filling into a piping bag and pipe large blobs over the bottom ring, leaving a gap between each. Put the chantilly mixture in a second piping bag and pipe blobs in the gaps between the chocolate filling. Carefully sandwich with the top of the ring, then dust lightly with the icing sugar and serve.

Nutrition Facts : Calories 878 calories, Fat 63 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 36 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.5 milligram of sodium

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PARIS-BREST RECIPE - YOUTUBE
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Paris Brest has an incredible texture, a crispy shell of choux pastry, filled with an hazelnut and almond praline paste mousseline cream and topped with crun...
From youtube.com


PARIS-BREST RECIPE - LOS ANGELES TIMES
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2006-04-19 Cool to room temperature. Fold powdered nougatine into creme patissiere. 5. Use a long bladed knife and cut the lid off the choux pastry ring. 6. Whip the cream until stiff. Fold in 1 tablespoon ...
From latimes.com


PARIS-BREST | CAKE RECIPES | CHOUX PASTRY | SBS FOOD
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Use a balloon whisk to whisk the egg yolks, sugar and flour together in a heatproof bowl until well combined. Gradually whisk in the milk mixture until smooth and well combined. Return to the heat ...
From sbs.com.au


PARIS BREST CAKE - ANGRY BAKER
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Paris Brest Cake Recipe (with Step by Step Photos) 0. 0 0. more . now viewing. Paris Brest Cake Recipe (with Step by Step Photos) June 27, 2022. Angry Baker Staff. now playing. White Mountain Frosting Recipe. June 27, 2022. Angry …
From angrybakery.com


ORANGE PARIS-BREST - BAKE FROM SCRATCH
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Preheat oven to 375°F (190°C). Using a permanent marker and a 3-inch round cutter as a guide, draw 6 circles each on 2 sheets of parchment paper (12 circles total). Turn parchment over, and place on 2 baking sheets. In a medium …
From bakefromscratch.com


PARIS-BREST RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
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Paris Brest: Preheat your oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when …
From joyofbaking.com


MARY BERRY'S PARIS BREST - THE GREAT BRITISH BAKE OFF
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Line a baking sheet with baking parchment and draw 4 circles, about 10cm across, on the underside of the paper. Step 2. Sift the flour onto a sheet of baking parchment. Put the water, milk, salt, sugar and butter in a pan and bring …
From thegreatbritishbakeoff.co.uk


FRENCH PARIS-BREST - THAT SKINNY CHICK CAN BAKE
2021-10-14 Paris-Brest. Our last January French Fridays with Dorie recipe assignment was a famous French dessert, the Paris-Brest. Named for a bicycle race which was held every 4 years from 1891-1951…from Paris to Brest and back. This dessert was served all across France during the race since the shape of the pastry ring resembled a bike tire.
From thatskinnychickcanbake.com


PARIS-BREST | THE SWEET OCCASION
2020-01-22 Leave 2-inches between each pastry. Brush each Paris-Brest with egg wash and sprinkle sliced almonds on top. Bake pâte à choux. Bake, one sheet at a time, in a preheated 400°F/200°C oven until dough rises, about 10 minutes. Lower the oven temperature to 325°F/160°C and bake pastries for an additional 35-40 minutes.
From thesweetoccasion.com


HOW TO MAKE THE VERY BEST PARIS-BREST - YOUTUBE
In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to making the classic Parisian dessert Paris-Brest. Then, equipment expe...
From youtube.com


PARIS-BREST RECIPE - COOKIST
In a saucepan whisk 2 eggs with sugar until smooth, add cornstarch and mix well. Step 2. Pour in milk, stir well and brew the cream thickly over medium heat, stirring constantly for 3-4 minutes. Step 3. Transfer into a bowl, cover with plastic wrap and let cool.
From cookist.com


HOW TO MAKE PARIS-BREST CAKE - THE GOOD LIFE FRANCE
Preheat oven to 350F (180C). Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil. Remove the pan from heat and add the sifted flour all at once. Mix it vigorously with a wooden spoon until smooth. Return the saucepan over low heat and cook for 1 minute or two, stirring the whole time.
From thegoodlifefrance.com


PARIS-BREST RECIPE - BBC FOOD
Line a baking sheet with baking parchment and draw 4 circles, about 10cm/4in across. Sift the flour onto a sheet of baking parchment. Put the milk, …
From bbc.co.uk


PARIS-BREST RECIPE - LE PETIT PARIS
2020-08-07 Cream for Paris-Brest. Ingredients. Butter 125 g. Pralines 130g. Egg white 125g. Sugar 200g. Water 50g. Process. Start by making an Italian meringue by cooking the sugar and water to 70 degrees Celsius. Whip your egg whites until you get stiff peaks, then pour in the sugar and water mixture. Whisk it all together until it has stiffened again ...
From le-petit-paris.com


PARIS-BREST WITH RHUBARB | KING ARTHUR BAKING
Trace a 9" circle on a piece of parchment. Flip the paper over and place it on a baking sheet. To make the pastry: Combine the water, butter, and salt in a medium saucepan. Bring to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously until the mixture comes together in a ball.
From kingarthurbaking.com


YUMMY PARIS-BREST RECIPE - MOMS DESI KITCHEN
Paris Brest has an incredible texture, a crispy shell of choux pastry, filled with an hazelnut and almond praline paste mousseline cream and topped with crunchy toasted almonds, hard not to fall in love with this. Ingredients. For praline paste . 1/4 cup Hazelnuts. 1/4 cup Almond. 1 cup sugar. 2 tbsp water. For Choux Pastry. 1/2 cup milk. 1/2 ...
From desimomcooking.ca


PARIS-BREST RECIPE – JOE PASTRY
2011-02-22 Turn off the heat, prop open the oven door, and allow the ring to cool slowly in the oven for about another 30 minutes. Remove the sheet pan to the counter and allow the ring to cool completely. Meanwhile, combine the pastry cream and praline paste and beat well until the mixture is uniform. Prepare the Chantilly cream and place it in a pastry ...
From joepastry.com


HOW TO MAKE PARIS-BREST (PHILIPPE CONTICINI’S RECIPE)
2021-01-20 Using an immersion blender, mix the cream until creamy and smooth. Place cling film on the surface of the cream to prevent a skin from forming. Refrigerate for at least 1 hour. When ready to be used, pour the cream into the bowl of a stand-mixer, fitted with a whisk attachment and mix on medium speed for 3 minutes.
From wheelofbaking.com


PARIS BREST RECIPE | FOOD VOYAGEUR
Step 1:Choux pastry. Preheat oven to 190C. Place water, milk, salt, butter and place it on medium heat until butter is melted. Add in the flour and mix well until it forms a ball. keep it on a low fire until the moisture has evaporated or until the dough forms sort of a ball and pulls away from the sides of the saucepan.
From foodvoyageur.com


PARIS-BREST | AKIS PETRETZIKIS
Preheat oven to 200* C (390* F) Fan. Place a pot over medium to low heat and add the water, milk, butter and salt. Heat until the butter melts. Then, lower heat to low and add the flour. Stir for 3-4 minutes with a wooden spoon, until the moisture evaporates and you create a thick dough.
From akispetretzikis.com


PARIS-BREST RECIPE - BBC FOOD
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper and draw a 10cm/4in circle in the middle. Turn the paper over so the …
From bbc.co.uk


PARIS-BREST - MATT ADLARD
2020-01-13 Place the water, milk, butter, salt & sugar into a medium saucepan. Place it on a medium heat until it reaches a gentle boil. Once it reaches a boil, sieve in the flour and keeping the pan on a medium heat, beat it constantly with a wooden spoon for 2-2.5m. The mixture should appear slightly drier.
From mattadlard.com


PARIS-BREST — THE BOY WHO BAKES
2018-07-21 50g cornflour. 250g unsalted butter. 150g praline paste. To make the Paris-Brest it’s best to start with the mousseline as it needs plenty of time to chill. Start by placing the milk in a large saucepan and bring to a boil over medium/high heat. Meanwhile place the egg yolks, vanilla, caster sugar and cornflour into a large bowl and whisking ...
From theboywhobakes.co.uk


PARIS-BREST, CHOUX PASTRY PERFECTION - PATISSERIE MAKES PERFECT
Make the choux pastry, preheat the oven to 185C (165C Fan) Gas 4 and line two baking trays with baking parchment, using an 8cm cookie cutter, draw 4 circles on each baking tray evenly spaced apart and turn the paper over so the circles are on the reverse. Ensuring you have 8 circles in total. Put the butter, salt, sugar and 120ml water in a ...
From patisseriemakesperfect.co.uk


RECIPE: PARIS-BREST | CBC LIFE
2019-03-12 Set aside. Heat oven to 425 F. Bring water, butter, sugar and salt to a boil in a medium, heavy-bottomed saucepan over medium-high heat. Reduce heat to medium-low and add flour; stir vigorously ...
From cbc.ca


RECIPE DETAIL PAGE | LCBO
Named after a bicycle race, Paris-Brest is much easier to make than it appears but is a jaw-dropping beauty when complete. Other than a pastry bag and tips, you need little in the way of special equipment to achieve pastry-chef worthy results. Knock off a couple of the components well in advance, and there will be little left to do on serving day. The Hazelnut Praliné makes …
From lcbo.com


PARIS BREST - JAMES MARTIN CHEF
Print Recipe. Preheat the oven to 200C. Line a baking tray with greaseproof paper. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
From jamesmartinchef.co.uk


ULTIMATE PARIS-BREST (VIDEO) - SPATULA DESSERTS
2021-09-22 Cut the top of each choux ring. Fill the bottom of the choux ring with chopped roasted hazelnut all around, about one tablespoon per ring. Pipe some hazelnut praline paste on top of the roasted hazelnuts, as per the picture below. Move the freshly whipped mousseline cream into a piping bag fitted with a nozzle tip.
From spatuladesserts.com


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