1/3

2/3

3/3

Leave a note

By Hassan

Paris-Brest

Name: Paris-Brest
Prep time: 5 h
Cook time: 40 min
Total time: 5 h 40 min
Cuisine: European, Mediterranean, French
Ingredients: • 73 g of unsalted butter, room temperature; • 90 g of light brown sugar; • 90 g of plain flour; • 250 ml of whole milk; • 43 g of caster sugar; • 19 g of cornflour (or roughly 4 tablespoons); • 3 egg yolks; • 23 g of cold unsalted butter, cubed; 125 g of unsalted butter, room temperature; 63 g of hazelnut praline paste; • 200 ml of Cold water; • 10 g of caster sugar; • 115 g of bread flour (12-13 % protein content); 4 Large beaten eggs (222 g); • 85 g of Butter; • ¼ teaspoon of salt

22 steps

Prep:5hCook:40min

Heya guys, in this video I'll be making some classic Paris-Brest. This basically consists of a choux pastry, mine topped with craquelin, filled with some hazelnut praline and a hazelnut praline mousseline cream. This is deliciously rich, nutty, creamy and the light crunch from the pastry just to top it off is divine. Check out the short form video content of this on the relevant TikTok/Youtube Shorts/ Instagram Reels page!

Updated at: Sat, 17 Aug 2024 11:15:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories903.3 kcal (45%)

Total Fat62.1 g (89%)

Carbs72.4 g (28%)

Sugars37.4 g (42%)

Protein15.2 g (30%)

Sodium215.8 mg (11%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

73gunsalted butter

room temperature

90glight brown sugar

90gplain flour

250mlwhole milk

43gcaster sugar

19gcornflour

3egg yolks

23gunsalted butter

cold, cubed

125gunsalted butter

room temperature

63ghazelnut praline paste

200mlwater

Cold

10gcaster sugar

115gbread flour

12-13 % protein content

222geggs

Large, beaten

85gButter

¼ teaspoonsalt

Instructions

Step 1

For the Craquelin: Combine 73 g butter and 90 g light brown sugar and mix well until well combined, then add food colouring of choice (Optional) and mix in well

Step 2

Pour in all the 90 g of flour and mix till it all becomes crumbly and clumps up to form a dough

Step 3

Roll the dough out between two pieces of baking paper till it is very thin, then place in the freezer to harden (15 – 30 min)

Step 4

Remove from the freezer and cut out circles/lines of the dough that just cover the piped choux pastry (using multiple lines if you struggle to cut one big circle like I do). Place back in the freezer to harden whilst making the choux pastry

Step 5

For the mousseline cream: Start by making a pastry cream by combining In a large bowl the egg yolks, 43 g sugar and cornflour until light, pale and fluffy

Step 6

In a saucepan combine the whole milk heat on a low-medium heat until hot and barely simmering

Step 7

Once milk is hot, add it to the egg yolk mixture a ¼ at a time and whisk vigorously to combine

Step 8

Once all the milk is combined with the egg yolk mixture pour it back into the saucepan and place on the heat, whisking constantly until the mixture thickens and reaches a boil. Once the mixture reaches a boil and becomes really thick, cook for another 15-30 seconds and then take off the heat and pour mixture through a sieve to remove any lumps.

Step 9

Finally add the butter to the mixture and whisk together until combined. Cover the bowl with Clingfilm, making sure it touches the pastry cream to avoid forming a skin and allow it to slowly cool to room temp.

Step 10

Before using lightly whisk the pastry cream to loosen it.

Step 11

In a bowl, cream the 125 g of butter until light, pale and fluffy. Whisk in the hazelnut praline paste and then the loosened pastry cream till the mixture is homogeneous

Step 12

For the choux pastry: Preheat oven to 200 °C, sieve bread flour into bowl or baking paper and leave to the side

Step 13

Put the water, 10 g sugar, 85 g butter and salt into a saucepan and heat gently until the butter is melted, then turn up the heat and bring to a boil before removing immediately.

Step 14

Then add flour in one go and beat the mixture with a wooden spoon vigorously until a smooth paste forms, keep beating until it forms a ball and cleanly comes away from the sides of the pan

Step 15

Put back on heat and beat for another minute before transferring to another bowl/plate and leave to cool for 3-5 minutes.

Step 16

Slowly add in the beaten eggs and beat the mixture until it is smooth and glossy and has a soft dropping consistency (Exact egg amount will vary but I find around 190 g is how much I need, but go with the signs your dough is showing you!)

Step 17

Grease and line a baking tray or use silicon mat

Step 18

Then pipe pastry circle, around 4-5 inch diameter circles, covering with the already made craquelin afterwards.

Step 19

Throw 3-4 tablespoons of water into the oven (on the same level of the pastry) before placing in choux pastry

Step 20

Bake for 15-20 minutes at 200 °C, then reduce oven temperature to 175 °C and bake for another 15-20 minutes until golden brown (should be firm to touch and crispy, push the bake, don’t underbake) and then remove from the oven

Step 21

Leave to cool completely, before slicing in half carefully

Step 22

For Assembly: Pipe a line or two of hazelnut praline in the bottom on the cut choux pastry, then pipe in the mousseline cream and top with the top with the other half of the choux pastry. Finally, finish off with a light dusting of icing sugar!

Notes

0 liked

0 disliked

There are no notes yet. Be the first to share your experience!