PARIS BREST with CUSTARD and WHIPPED CREAM, French dessert with choux pastry, easy and quick, baked pastry ring filled with red fruits.
Delicious and perfect for Father’s Day, the paris brest is a typical French dessert resembling a large choux pastry ring filled with custard and whipped cream.
The recipe for the French paris brest is quite simple, requiring resting times for the choux pastry and the cream to cool down but it only takes about half an hour.
Of course, you can fill the dessert with any cream and serve the pastry ring for Father’s Day or on Sunday.
Join me in the kitchen today with paris brest with custard and whipped cream!
- Difficulty: Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 301.51 (Kcal)
- Carbohydrates 20.85 (g) of which sugars 6.65 (g)
- Proteins 8.21 (g)
- Fat 20.97 (g) of which saturated 3.77 (g)of which unsaturated 2.96 (g)
- Fibers 0.63 (g)
- Sodium 84.66 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 3 eggs
- 1 3/4 tbsp butter
- 1 cup custard
- 1 cup whipping cream, 35% fat
- 2 oz mixed berries
Preparation
Prepare the custard HERE and let it cool, then whip the cream and refrigerate.
Prepare the choux pastry, heat the water with butter in a saucepan with a pinch of salt.
Quickly pour in the flour and mix with a spoon until the dough detaches from the saucepan.
Remove from heat and let it cool, then place it in a mixer or work by hand.
Add one egg and mix well until absorbed, then add another egg and mix until absorbed, continue with the next.
If lumps form, blend with an immersion blender.
Put the mixture in a pastry bag and draw a circle on a baking sheet lined with parchment paper.
Continue by making another circle and then another one on top of the other two.
Bake in a well-heated oven at 356°F for about 25 minutes, it will puff up and color.
Remove from oven and let cool, then cut in half to fill.
Mix half of the cream with the custard and with the help of a pastry bag fill the dessert.
Decorate with fruit then fill with the remaining cream using the pastry bag and close the dessert.
Decorate with a few dollops of cream, fruit, and mint leaves, sprinkle with powdered sugar.
Bon appétit
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