Paris-Brest
Choux pastry ring filled with hazelnut praline cream and topped with flaked almonds.
4piece
as needed
35g
525ml
275g
125ml
0.5tsp
140g
4piece
30g
120g
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | as needed | — | — | |
| 3 | | 35g | — | — | |
| 4 | | 525ml | — | — | |
| 5 | | 275g | — | — | |
| 6 | | 125ml | — | — | |
| 7 | | 0.5tsp | — | — | |
| 8 | | 140g | — | — | |
| 9 | | 4piece | — | — | |
| 10 | | 30g | — | — | |
| 11 | | 120g | — | — | |
| 12 | | 1tsp | — | — |
Put the egg yolks in the medium bowl.
Egg yolks · 4 piece
Add 80 g of the sugar.
Caster sugar · 80 gWhisk for about 1½ minutes, until pale and thick.
Add the cornflour and whisk until smooth.
Cornflour · 35 gPour 400 ml of the milk into the medium saucepan.
Whole milk · 400 ml
Heat over a medium heat until steaming, with small bubbles at the edge.
Pour the hot milk onto the yolks in a thin stream, whisking all the time.
Whisk over a medium heat for about 4 minutes, until it thickens and bubbles, then keep whisking for 1 minute more and take off the heat.
Add 50 g of the butter and whisk until melted in.
Unsalted butter · 50 gScrape it into the shallow bowl.
Press cling film onto the surface so no skin forms.
Put it in the fridge.
Chill for at least 2 hours, until completely cold.
Turn the oven to 190 °C (170 °C fan).
Draw a 22 cm circle on a sheet of baking paper, turn it over and lay it on the baking tray.
Put the water in a second medium saucepan.
Water · 125 mlAdd the remaining 125 ml of milk.
Whole milk · 125 mlAdd 100 g of the butter, cut into cubes.
Unsalted butter · 100 gAdd 1 teaspoon of the sugar.
Caster sugar · 1 tspAdd the salt.
Fine salt · 0.5 tspHeat gently until the butter melts, then bring to a full boil.
Take off the heat, tip in the flour all at once and beat hard with the wooden spoon.
Plain flour · 140 g
Return to a low heat and keep beating for 2 minutes, until the paste comes away from the pan in a smooth ball.
Scrape it into the large mixing bowl.
Leave to cool for 5 minutes.
Break the eggs into the measuring jug.
Egg · 4 piece
Beat them with the fork.
Add the eggs a little at a time, working each addition in well with the spoon, until the paste is glossy and drops from the spoon in a thick V.
Scrape it into a piping bag fitted with a 1.5 cm star nozzle.
Pipe a thick ring along the drawn circle, a second ring just inside it, touching, and a third along the join on top.
Scatter the almonds over.
Flaked almonds · 30 gUsing oven gloves, put the baking tray in the oven.
Bake for about 40 minutes, until deep golden and firm; do not open the door for the first 30 minutes or it will sink.
Using oven gloves, take the baking tray out.
Pierce the side in 4 places with a metal skewer to let the steam out.
Put the remaining 125 g of butter, soft, in a second large mixing bowl.
Unsalted butter · 125 gBeat with the hand mixer for 2 minutes, until pale and fluffy.
Add the praline paste and whisk until evenly mixed.
Hazelnut praline paste · 120 g
Take the pastry cream out of the fridge, peel off the film and leave it for about 30 minutes to come to cool room temperature, like the butter, so the two blend without splitting.
Whisk it smooth.
Beat it into the praline butter a spoonful at a time, until light and smooth. If it looks curdled, keep beating; it comes back together as the temperatures even out.
Scrape it into a second piping bag fitted with a star nozzle.
Move the cold ring onto the serving plate.
Slice it in half horizontally with the bread knife.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Put the egg yolks in the medium bowl.⏱ 10sResultEgg yolks |
| 2 | 80 g | | Add 80 g of the sugar.⏱ 5sResultEgg yolks and caster sugar |
| 3 | — | | Whisk for about 1½ minutes, until pale and thick.⏱ 1 min 30sResultPale yolk mixture |
| 4 | 35 g | | Add the cornflour and whisk until smooth.⏱ 30sResultYolks and cornflour |
| 5 | 400 ml | | Pour 400 ml of the milk into the medium saucepan.⏱ 10sResultWhole milk |
| 6 | — | | Heat over a medium heat until steaming, with small bubbles at the edge.⏱ 4 minResultHot milk |
| 7 | Hot milkstep 6 | | Pour the hot milk onto the yolks in a thin stream, whisking all the time.⏱ 40sResultTempered yolks |
| 8 | Tempered yolksstep 7 | | Pour it all back into the pan.⏱ 10sResultTempered yolks |
| 9 | — | | Whisk over a medium heat for about 4 minutes, until it thickens and bubbles, then keep whisking for 1 minute more and take off the heat.⏱ 5 minResultPastry cream |
| 10 | 50 g | | Add 50 g of the butter and whisk until melted in.⏱ 30sResultButtered pastry cream |
| 11 | Buttered pastry creamstep 10 | | Scrape it into the shallow bowl.⏱ 20sResultButtered pastry cream |
| 12 | — | | Press cling film onto the surface so no skin forms.⏱ 15s |
| 13 | — | | Put it in the fridge.⏱ 10sResultPastry cream to chill |
| 14 | — | | Chill for at least 2 hours, until completely cold.⏱ 2 hrResultCold pastry cream |
| 15 | — | | Turn the oven to 190 °C (170 °C fan).⏱ 15 min |
| 16 | — | | Draw a 22 cm circle on a sheet of baking paper, turn it over and lay it on the baking tray.⏱ 40s |
| 17 | 125 ml | | Put the water in a second medium saucepan.⏱ 10sResultWater |
| 18 | 125 ml | | Add the remaining 125 ml of milk.⏱ 10sResultWater and milk |
| 19 | 100 g | | Add 100 g of the butter, cut into cubes.⏱ 10sResultLiquid and butter |
| 20 | 1 tsp | | Add 1 teaspoon of the sugar.⏱ 5sResultSweetened liquid |
| 21 | 0.5 tsp | | Add the salt.⏱ 5sResultChoux liquid |
| 22 | — | | Heat gently until the butter melts, then bring to a full boil.⏱ 4 minResultBoiling choux liquid |
| 23 | 140 g | | Take off the heat, tip in the flour all at once and beat hard with the wooden spoon.⏱ 30sResultFlour in hot liquid |
| 24 | — | | Return to a low heat and keep beating for 2 minutes, until the paste comes away from the pan in a smooth ball.⏱ 2 minResultCooked choux paste |
| 25 | Cooked choux pastestep 24 | | Scrape it into the large mixing bowl.⏱ 15sResultCooked choux paste |
| 26 | — | | Leave to cool for 5 minutes.⏱ 5 minResultWarm choux paste |
| 27 | 4 piece | | Break the eggs into the measuring jug.⏱ 40sResultEgg |
| 28 | — | | Beat them with the fork.⏱ 30sResultBeaten eggs |
| 29 | Beaten eggsstep 28 | | Add the eggs a little at a time, working each addition in well with the spoon, until the paste is glossy and drops from the spoon in a thick V.⏱ 4 minResultChoux pastry |
| 30 | Choux pastrystep 29 | | Scrape it into a piping bag fitted with a 1.5 cm star nozzle.⏱ 40sResultChoux pastry |
| 31 | Choux pastrystep 30 | | Pipe a thick ring along the drawn circle, a second ring just inside it, touching, and a third along the join on top.⏱ 2 minResultPiped choux ring |
| 32 | 30 g | | Scatter the almonds over.⏱ 15sResultChoux ring with almonds |
| 33 | — | | Using oven gloves, put the baking tray in the oven.⏱ 10sResultChoux ring with almonds |
| 34 | — | | Bake for about 40 minutes, until deep golden and firm; do not open the door for the first 30 minutes or it will sink.⏱ 40 minResultBaked choux ring |
| 35 | — | | Using oven gloves, take the baking tray out.⏱ 10sResultBaked choux ring |
| 36 | Baked choux ringstep 35 | | Slide the ring onto the wire rack.⏱ 20sResultBaked choux ring |
| 37 | — | | Pierce the side in 4 places with a metal skewer to let the steam out.⏱ 20sResultVented choux ring |
| 38 | — | | Leave to cool completely, about an hour.⏱ 1 hrResultCold choux ringused in step 46 |
| 39 | 125 g | | Put the remaining 125 g of butter, soft, in a second large mixing bowl.⏱ 10sResultUnsalted butter |
| 40 | — | | Beat with the hand mixer for 2 minutes, until pale and fluffy.⏱ 2 minResultFluffy butter |
| 41 | 120 g | | Add the praline paste and whisk until evenly mixed.⏱ 40sResultPraline butter |
| 42 | — | | Take the pastry cream out of the fridge, peel off the film and leave it for about 30 minutes to come to cool room temperature, like the butter, so the two blend without splitting.⏱ 30 minResultCold pastry cream |
| 43 | — | | Whisk it smooth.⏱ 30sResultSmooth pastry cream |
| 44 | Smooth pastry creamstep 43 | | Beat it into the praline butter a spoonful at a time, until light and smooth. If it looks curdled, keep beating; it comes back together as the temperatures even out.⏱ 2 minResultPraline mousseline |
| 45 | Praline mousselinestep 44 | | Scrape it into a second piping bag fitted with a star nozzle.⏱ 40sResultPraline mousselineused in step 49 |
| 46 | Cold choux ringstep 38 | | Move the cold ring onto the serving plate.⏱ 15sResultCold choux ring |
| 47 | — | | Slice it in half horizontally with the bread knife.⏱ 1 minResultSplit choux ring |
| 48 | Split choux ringstep 47 | | Lift the top half onto the wire rack.⏱ 15sResultSplit choux ringused in step 50 |
| Total Time | 2 hr 51 min | ||
A batch eaten a portion at a time — about 8 portions. Serve what is wanted now and keep the rest.
- Pipe the mousseline generously around the base in tall swirls.
- Set the lid on top and press very lightly.
- Dust with icing sugar through the sieve and serve the same day.
| Nutrient | Per serving |
|---|---|
| 594kcal | |
| 12g | |
| 46g | |
| 22g | |
| 35g | |
| 17g | |
| 1g | |
| 225mg |
Paris-Brest
Choux pastry ring filled with hazelnut praline cream and topped with flaked almonds.
What you’ll doYou will make a pastry cream with milk, yolks, sugar and cornflour, enrich it with butter and chill it for at least 2 hours. Cook a choux paste of water, milk, butter and flour, beat in the eggs, pipe three rings on a 22 cm circle, scatter with almonds and bake for 40 minutes, then vent and cool it. Beat soft butter with praline paste, beat in the cold pastry cream, split the ring and pipe the mousseline on the base, then set the lid on and dust with icing sugar.
Ingredients
- Egg yolks4 piece
- Caster sugaras needed
- Cornflour35 g
- Whole milk525 ml
- Unsalted butter275 g
- Water125 ml
- Fine salt0.5 tsp
- Plain flour140 g
- Egg4 piece
- Flaked almonds30 g
- Hazelnut praline paste120 g
- Icing sugar1 tsp