Today we travel to France with a delicious dessert that we can vary in many ways, the Paris-Brest with cream and fruit!
The Paris-Brest is a traditional dessert of French pastry composed of a choux pastry ring (the dough used for profiteroles, that is) that encloses a soft cream usually made with praline cream with hazelnuts or almonds.
This dessert was born in Paris from the creativity and skill of the pastry chef Louis Durand of Maison-Laffitte pastry shop, who wanted to create it following the request of one of the most famous sports journalists, to commemorate the Paris-Brest-Paris cycling race; its shape, in the original version, resembles that of a bicycle wheel.
The Paris-Brest has spread all over France and we can taste it in all the most famous French pastry shops, both in the original version and in very often gourmet single servings.
HOW TO VARY THE PARIS-BREST FILLING? We can prepare:
• Chantilly cream made by combining whipped cream and pastry cream;
• dark or milk chocolate ganache according to personal taste;
• pistachio cream;
• coffee cream;
• mascarpone cream with vanilla bean.
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to all and free on WhatsApp with no notifications or sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
On the theme of DESSERTS WITH CHOUX PASTRY, I also offer other recipes just below:
- Difficulty: Medium
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 3/4 cup flour
- 3 eggs (medium)
- 4 tbsp butter
- 1/2 cup water
- as needed whipped cream
- as needed strawberries
- as needed raspberries
- as needed sugar sprinkles
Tools
- Trays
- Baking Paper
- Mixers
- Piping Bags
- Frying Pans
HOW TO PREPARE THE PARIS BREST WITH CREAM AND STRAWBERRIES
In a small pot, I put the water with a pinch of salt and the butter.
As soon as the liquid simmers, I add the flour all at once and stir vigorously to incorporate it for a couple of minutes.
I transfer the dough to a bowl and continue stirring to lower the temperature, and we can also do this in the stand mixer’s bowl…
Now that it has cooled down, I add the eggs, adding the next only when the previous is absorbed…
Then I put the dough in the piping bag with a star nozzle and trace a circle of about 8 inches on a sheet of parchment paper, and then a second circle beside the first
then I sprinkle my Paris Brest with sugar sprinkles, but we can also vary with almond flakes …as you like! Bake for about 15 minutes at 392°F, then lower the temperature to 347°F, extending the baking for another 30/35 minutes.
When baking is complete, I remove the Paris Brest, let it cool, then cut it horizontally, filling it with fresh whipped cream and strawberries or other fruit as desired!
Enjoy! Annalisa
Annalisa says…
Maybe I should have filled my Paris-Brest with classic pastry cream, but I love cream and berries and I overdid it! As always, the choice is yours, and feel free to use coffee cream, chocolate cream, almond cream, lots of cream, and fresh seasonal fruit…
Before baking, I only added sugar sprinkles, but if you prefer, you can also use almond flakes or pistachio or hazelnut crumbles.
I preferred not to brush with egg yolk the 3 concentric rows of choux pastry before adding the sugar grains, but if you want them to stick well, go ahead, ha ha!
