Le Paris-Brest

Every time I bite into a Paris-Brest, I fall back into childhood.

I have in memory an image where I am in the kitchen with my little brother and he asks me to prepare one for him… What memories.

 

For around ten Paris-Brest, you will need:

  • 160g of homemade praline
  • cream mousseline: prepare your pastry cream (recipe on this link) then, off the heat, add 120g of butter and 160g of praline. Mix well and chill. When your cream is very cold, put it in the bowl of your food processor and add 125g of softened butter (soft butter). Blend at high speed. Put it in the fridge.
  • Choux pastry: find the recipe HERE Put your preparation in a piping bag.

 

Preparation for your Paris-Brest:

1/ On a baking sheet, put a sheet of parchment paper or a Silpat. Preheat your oven to 350F.

2/ Pocket your Paris-Brest. For this recipe, I used an 8cm diameter with a serrated nozzle.

3/ Glaze them with egg yolk and add a little homemade praline powder or slivered almonds.

4/ Mettre au four pendant 40 minutes environ. Attention, ne jamais ouvrir la porte du four pendant la cuisson 😉

 

Assembly of your Paris-Brest: 

1/ When your choux have cooled well, cut them in 2 parts.

2/ Pipe your praline mousseline cream. Put the hat back on your cabbage. Make way for decoration and especially for tasting!

Enjoy!

 

So that I can see your creations, add #amoureusedunetarteaucitron

on your posts 🙂

 

 

 

 

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