Paris-Brest Recipe, The French Plaisir …..

 The  Paris-Brest

History

The pastry was created in 1891 to commemorate the Paris-Brest-Paris bicycle race. Its circular shape is representative of a wheel. It became popular with riders on the Paris-Brest cycle race, partly because of its energy-giving high calorific value, and is now found in patisserie all over France

Recipe 

Choux pastry:
Quarter liter of water
200 g flour
100g butter
A pinch of salt
4 whole eggs
Praline butter cream:
8 egg yolks
250 g of sugar
250 g of softened butter
120g of  praline paste
finish:
100 g sliced almonds
50 g icing sugar
1 egg yolk (gilding)
Paris-Brest - 1

To make this recipe the Paris-Brest, first prepare all the ingredients.

Paris-Brest - 2

Place water, butter and salt in a saucepan on the fire.

Paris-Brest - 3

 boil it .

Paris-Brest - 4

Remove from heat and add the flour all at once.

Paris-Brest - 5

mix all

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stirring with a wooden spatula, until it pulls away from sides of the pan and it forms a ball.

Paris-Brest - 7

Cool 5 minutes. Add eggs 1 by 1 …

Paris-Brest - 8 mix it
Paris-Brest - 9 Add remaining eggs 1by 1.
Paris-Brest - 10 choux pastry is ready
Paris-Brest - 11
Fill a pastry bag with a choux pastry.
Paris-Brest - 12

Lay the puff pastry as a crown.

Paris-Brest - 13

Have two strings of dough side by side …

Paris-Brest - 14  then a third on the top
Paris-Brest - 15 three lay
Paris-Brest - 16

Brown surface with egg yolk, using a brush.

Paris-Brest - 17

Sprinkle a few slivered almonds …

Paris-Brest - 18 … over the entire top .
Paris-Brest - 19
Backe at  (180°C – 356°F) 30 minutes
Paris-Brest - 20 The dough will rise and brown.
Paris-Brest - 21 cool the crown
Paris-Brest - 22

Mix sugar with a little water.

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Bring to a boil and cook until 121 ° C. Using a probe thermometer

Paris-Brest - 24 Put the yolks in mixer bowl. When the sugar is cooked pour it gently at low speed mixer to the egg yolks. Make sure the yolks are at room temperature.
Paris-Brest - 25

When the sugar is fully incorporated into the egg yolks beat until completely cooled high speed mixer.

Paris-Brest - 26
Make the preparation cooled ….
Paris-Brest - 27

Gradually incorporate … the butter .

Paris-Brest - 28  Stir in the last praline paste. The amount will depend on the intensity of flavor that you want.
Paris-Brest - 29 Using a knife saw, divide the crown in two
Paris-Brest - 30

fill up the piping bag with praline cream

Paris-Brest - 31 Fill it at Half
Paris-Brest - 32 Decorate the botton crown
Paris-Brest - 33 decoration is finish!
Paris-Brest - 34 add the top
Paris-Brest - 35 the finish touch. icing sugar !leave it for 4 hours in the fridge before to serve .Bon appetitBertrand Munier

www.bertrandmunier.com

 

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