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Paris-Brest
A classic French wheel-shaped pastry, this Paris-Brest features a ring of crisp choux pastry filled with a rich and airy praline-flavored mousseline cream. It was famously created to commemorate the Paris-Brest bicycle race.
đ§ Ingredienser
- 1 recipe Choux Pastry(Prepare your favorite choux pastry recipe. Ensure it's at room temperature before piping.)
- 150 g Praline Paste(High-quality praline paste is essential for authentic flavor. It's a paste made from caramelized nuts (typically hazelnuts and almonds) and sugar.)
- 500 g Pastry Cream (CrĂšme PĂątissiĂšre)(Must be fully chilled and firm before incorporating into the mousseline.)
- 150 g Unsalted Butter(Softened to room temperature, but not melted.)
- 50 g Sliced Almonds(For garnishing the choux ring.)
- for dusting Powdered Sugar (Icing Sugar)(For a final dusting before serving.)
đšâđł Instruktioner
- 1
Prepare the Choux Ring: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Using a template or by hand, pipe a 22-24 cm (9-inch) diameter ring of choux pastry onto the parchment paper. You can pipe a double ring for a thicker wall. Smooth any peaks with a wet finger. Sprinkle the sliced almonds evenly over the piped choux ring. Bake for 15 minutes at 200°C (400°F), then reduce the oven temperature to 180°C (350°F) and bake for another 25-30 minutes, or until the choux is deeply golden brown, firm, and sounds hollow when tapped. It's crucial that the choux is thoroughly cooked to prevent it from collapsing. Turn off the oven, prop the door open slightly, and let the choux ring cool completely inside the oven for at least 30 minutes to dry out.
â±ïž 40 minutes - 2
Make the Praline Mousseline: In a large bowl, beat the softened butter until smooth and creamy. In a separate bowl, whisk the chilled pastry cream to loosen it slightly. Gradually add the praline paste to the pastry cream and mix until well combined and smooth. Add the praline-infused pastry cream to the softened butter, a little at a time, beating well after each addition until the mixture is light, airy, and homogenous. Avoid overmixing, which can cause the cream to split. Cover and refrigerate the mousseline for at least 1 hour to firm up.
â±ïž 20 minutes - 3
Assemble the Paris-Brest: Once the choux ring is completely cool, carefully slice it horizontally in half using a serrated knife, like slicing a cake. Place the bottom half on your serving platter. Transfer the chilled praline mousseline to a piping bag fitted with a large star or round tip. Pipe the mousseline generously over the bottom half of the choux ring, creating swirls or a thick layer. Ensure even coverage.
â±ïž 15 minutes - 4
Finish and Serve: Gently place the top half of the choux ring over the piped cream. Dust the entire Paris-Brest generously with powdered sugar using a fine-mesh sieve. For best results, serve the Paris-Brest the same day it is assembled, as the choux pastry can become soggy over time.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure the choux pastry is baked until deeply golden and sounds hollow when tapped. This indicates it's dry and will hold its shape.
- âThe praline mousseline should be light and airy. Make sure your butter is properly softened and the pastry cream is well-chilled before combining.
- âFor optimal texture, serve the Paris-Brest the same day it is assembled. The crispness of the choux is best enjoyed fresh.
- âChill the assembled Paris-Brest for at least 30 minutes before serving to allow the cream to set slightly.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Individual Paris-Brest: Pipe smaller rings or Ă©clairs for individual servings.
- Hazelnut Cream: Use hazelnut praline paste for a more intense hazelnut flavor.
- Chocolate Praline: Incorporate a small amount of melted dark chocolate into the mousseline for a chocolate-praline twist.