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We managed to find THE recipe for the Paris-Brest

undefined undefined 4 novembre 2020 undefined 12h00

undefined undefined 19 décembre 2023 undefined 13h37

The Editor

We all know it too well, confinement rhymes with cooking, pastry, homemade bread... That's why we won't let you down. No, never. And for that, we have a recipe that will make you happy and soften your wounded hearts: the Paris-Brest. So let's get started!


We won't lie to you, this recipe requires concentration and determination, but once the masterpiece is finished, the pride is great and the stomachs are asking for more.


THE EQUIPMENT 

  • 1 oven and 1 mixer 
  • 2 piping bags with a 10mm round piping tip + a 12mm fluted piping tip
  • 1 silicone sheet (otherwise parchment paper will do the job)
  • 1 baking sheet, or a roasting pan (yes, a roasting pan, we'll let you call the internet if necessary)

Then, we'll go step by step to simplify the task for you, young Padawan. 


THE CRACKLING 

The ingredients:

  • 30g hazelnuts
  • 30g softened butter
  • 30g flour
  • 30g brown sugar

The recipe:
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Mix all the ingredients to make a smooth dough, then spread the mixture between two sheets of parchment paper (1-2 mm thick). Remove the top sheet and cut out your crackers using a cookie cutter (or an egg cup, it works too) and remove the excess dough. Make sure the size of the crackers is consistent with the size of the cream puffs you will make. Place the sheet back on top and place the preparation flat in the freezer while you prepare the choux pastry.


THE CHOUX PASTRY

The ingredients:

  • 62.5 g whole milk
  • 62.5 g water
  • 3 g salt
  • 50 g butter
  • 75 g flour
  • 3 eggs

The recipe: 
 .First, preheat your oven to 195°C (thermostat 6/7), then beat the eggs and set them aside. Melt the butter and salt over low heat in the milk and water. Once the butter is melted, bring it to a boil and then remove from heat. Add the flour all at once and mix until you have a homogeneous dough. Add your beaten eggs in 3 separate additions, making sure the dough remains smooth between each addition. If the dough forms a beautiful, smooth ribbon when lifted, you're on the right track.With your preparation, fill the pastry bag (the 10 ml one, don't mess up now) and shape your choux pastry to the desired size (always consistent with the size of the crackers, refer to 15 paragraphs above). On a silicone sheet (or flat parchment paper: you can use the choux pastry to stick the 4 corners to the baking tray), place your crackers on top of the choux pastry and bake at 195 degrees Celsius for 20 to 25 minutes. Keep an eye on your choux pastry regularly, enjoy watching them rise. Once satisfied, take out the choux pastry and let them dry on a wire rack while you finish the rest of the recipe. Have courage, it's going to be fine. It's going to be really good.

THE PRALINE
The ingredients: - 75g almonds (with the skin) - 75g hazelnuts (same as above) - 100g sugar - 1/2 vanilla bean
The recipe:
.In a non-stick pan, pour the sugar and the vanilla seeds. Melt the sugar until it forms large bubbles (it should remain white), then add the dried fruits. The sugar will crystallize, no need to panic: it's to better melt my child and caramelize the dried fruits. Mix constantly until you get a nice brown caramel. Then pour the mixture onto a silicone sheet (or parchment paper). Let it cool completely, then blend (it may take some time, take advantage of it to call your loved ones) until you get a smooth and flowing paste, just the way we like it. Leave it at room temperature. CREME PATISSIERE Ingredients: - 190g of milk - 60g of cream - 1 egg - 50g of sugar - 25g of flour - 25g of butter - 1/2 vanilla pod Recipe: .For this part of the recipe, we recommend warming up your wrists and playing a playlist with the vibes of "Pump Up The Jam" to stay energetic and steady on your feet. Gently heat the milk and cream with the vanilla pod and seeds. Meanwhile, vigorously mix the egg, sugar, and flour together in a mixing bowl. Remove the vanilla pod from the milk, then take it off the heat just before it boils. Pour 1/4 of the mixture onto the egg/sugar/flour mixture, then whisk it all together. Pour the rest of the milk/cream/vanilla mixture onto it and place the saucepan back on the heat. Whisk until it boils and continue mixing for 1 minute (that's 60 crocodiles). Take it off the heat, add the butter, and whisk until melted. Then pour the mixture into a flat container, cover it closely with film, and refrigerate it. THE PARIS-BREST CREAM: THE ULTIMATE STEP, THE VERY LAST STEP The ingredients:

  • 125 g of your praline cream
  • 300 g of your pastry cream
  • 125 g of unsalted butter

The recipe: 

Whisk the cooled pastry cream until smooth, then add the softened butter in small pieces, little by little. Add the praline cream in 3 batches and whisk until you get a creamy and light mixture (we don't talk about calories here). Take a piping bag with a star nozzle (12mm) and pour the mixture into it.

Cut off the top of the puff pastries and set aside the caps. Pipe the cream into the bottom part of the pastries in a spiral motion, making sure they have a good height. Here we are, you can place the caps on the formed pastries and sprinkle with powdered sugar if you feel like it.

You did it! Whether you made your magnificent Paris-Brest (in that case, BRAVO) or just read the entire recipe, it's already a great effort to be praised.

Enjoy, you foodies.

.

*Whisk vigorously a mixture to make it completely homogeneous my little one.*

Let's thank Philou for the recipe.