Paris Brest
Paris Brest, from above
Non vegEggFrance

Paris Brest

A choux ring filled with hazelnut praline cream. A cycling race in cake form.

120 minTime
13 gProtein each
mildSpice
A wheel of cream1 chapter · 1 min read

Make it your way

Grandma's wayChoux ring with praline cream.
The original
676kcalsame
13 gproteinsame
3 gfibresame
120minutessame

Classic Paris Brest.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Water½ cup
Milk125 ml for choux, 400 ml for cream
Butter100 g for choux, 150 g for cream
Salta pinch
Sugarfor choux, praline and cream
Maida (all-purpose flour, plain flour)1¼ cups
Egg5
Almondsflaked
Hazelnutstoasted
Egg yolk4 yolks
Cornflour (cornstarch)3 tbsp

Method

5 steps
  1. 1Choux: bring the water, 125 ml milk, 100 g butter, salt and a pinch of sugar to a boil. Beat in the flour, cook 1 minute, then beat in the eggs one at a time.
  2. 2Pipe a 22 cm ring, pipe another inside it and one on top. Brush with egg, scatter almonds and bake at 180°C for about 40 minutes.
  3. 3Praline: caramelise 150 g sugar, stir in the toasted hazelnuts, pour onto paper, cool and blitz to a paste.
  4. 4Make pastry cream with the remaining milk, yolks, sugar and cornflour. Cool, then beat in the soft butter and praline.
  5. 5Split the ring horizontally and pipe the cream in generous swirls. Replace the top and dust with icing sugar.
Serve it like this

Dust with icing sugar and slice into wedges at the table.

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Make it a meal

What goes with Paris Brest: a bread or rice, a side, something to drink and something sweet.

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