Ah! The famous Paris-Brest! This pastry so irresistible that is eaten in less time than it takes to say! It is generally in the shape of a crown of choux pastry stuffed with a praline cream.
This French pastry was created in 1910 in honor of the famous cycling race between Paris and Brest. Louis Durand, from Maison-Laffitte, created a bicycle-shaped pastry.
Prep Time: 30 minutes
Baking Time: 25 minutes at 355° F (180° C)
Difficulty: medium
Yield: approximately 6-7 individual Paris-Brest
For the Pâte à Choux
1. Preheat the oven at 355°F (180°).
2. In a saucepan, add water, butter and salt.
3. Bring to a boil, then remove the pan from the heat.
4. Add the flour in 1 time and stir.
5. Put back on medium heat, until the dough comes off the edges of the pan, then remove from heat.
6. Let cool, then stir in eggs 1 by 1.
7. Using a pastry bag or baking tool, form crown flowers of the size you want (the larger they are, the more they will stay soft and easy to cut) and drop them on a baking sheet lined with paper.
8. Bake for about 25 minutes.
For the praline Chantilly
9. Place the hazelnuts on a baking sheet and bake at 390°F for 15 minutes (200°C).
10. Let cool a little and rub the hazelnuts together (or in a cloth), to remove the bark.
11. Mix the hazelnuts.
12. Whip the cream, then stir in mixed hazelnuts.
13. Cut the crowns in the middle.
14. Using a pastry bag, put the praline Chantilly and put the lid back on.
15. Sprinkle with icing sugar.
Copyright 2024 Sweet Spices