Paris Brest

Name: Paris Brest - Salomea E.
Ingredients: For the dough: 120 g butter; 4 eggs; 250 ml water; 180 g flour; a pinch of salt; 2 teaspoons vanilla extract. Cream: 600 ml milk; 2 egg yolks; 4 tablespoons cornstarch; 100 g butter (80% fat); 5 tablespoons sugar; 3 teaspoons vanilla extract; 150 ml liquid cream; powdered sugar; mint leaves.

Dessert - Paris Brest by Salomea E. - Recipia

Paris-Brest Recipe: A Sweet Indulgence with a Touch of History If éclairs are your favorite, get ready to fall in love with Paris-Brest, a delicious pastry that combines light and airy dough with a smooth cream. This recipe is inspired by pastry traditions, boasting a rich history filled with sweet moments. Paris-Brest was created in honor of a bicycle race between Paris and Brest, and its round shape symbolizes the bicycle wheel. So, let’s embark on a journey through flavors and textures together! Total preparation time: 2 hours Preparation time: 30 minutes Baking time: 40-45 minutes Servings: 8-10 Ingredients: For the dough: - 120 g butter (ensure it’s good quality for a richer flavor) - 250 ml water - 180 g flour (you can use type 000 flour for a finer dough) - 4 eggs (preferably from free-range hens) - a pinch of salt - 2 teaspoons vanilla extract (or a vanilla pod for a more sophisticated flavor) For the cream: - 600 ml milk (whole milk gives a richer cream) - 2 egg yolks (preferably fresh for better flavor) - 4 tablespoons cornstarch (to thicken the cream) - 100 g butter (80% fat for a creamy texture) - 5 tablespoons sugar (adjust to taste) - 3 teaspoons vanilla extract (or more if you like a stronger flavor) - 150 ml heavy cream (for a fluffy topping) - powdered sugar (for decoration) - mint leaves (for a fresh and aromatic touch) Dough Preparation: 1. Preparing the ingredients: Ensure all ingredients are at room temperature. This step is essential for achieving a smooth and well-mixed dough. 2. Boiling the water: In a saucepan, add water and the cubed butter. Place the saucepan over medium heat and wait for it to boil. 3. Adding the flour: When the water starts to boil, reduce the heat to low and add all the flour at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the saucepan. 4. Cooling the dough: Remove the saucepan from heat and transfer the dough to a bowl. Let it cool for 5 minutes. 5. Incorporating the eggs: Add the eggs one at a time, mixing well after each addition. This step is crucial for achieving the perfect texture. 6. Adding flavors: Finally, incorporate the salt and vanilla extract. Shaping and Baking: 7. Preparing the baking tray: Take a large baking tray, grease it with butter, and line it with parchment paper. Place a 24 cm round cake ring in the center of the paper and trace a circle. 8. Shaping the doughnuts: Use a piping bag to form doughnuts, ensuring there are no gaps between them and that you stay within the traced circle. If you have leftover dough, you can make a few individual doughnuts for added fun. 9. Baking: Preheat the oven to 210 degrees Celsius. Place the tray in the oven and bake for the first 5 minutes. Then, reduce the temperature to 180 degrees Celsius and bake for another 30-35 minutes or until the doughnuts are golden brown. 10. Cooling: Once golden, leave the oven door slightly ajar for 10 minutes to prevent a sudden drop in temperature, then remove the pastry and let it cool completely. Cream Preparation: 11. Mixing the ingredients: In a bowl, mix the egg yolks with the sugar. Add the cornstarch and a little milk, stirring until fully dissolved. 12. Thickening the cream: Pour the mixture into a saucepan, add the remaining milk, and place over medium heat. Constantly whisk until the cream thickens to a pudding-like consistency. 13. Adding butter and vanilla: Remove the cream from heat, add the cubed butter, and mix until fully melted. Finally, add the vanilla extract and let the cream cool covered. 14. Whipping the cream: Once the cream is cool, whip the heavy cream until it becomes fluffy. Assembling and Serving: 15. Cutting the pastry: Use a long, sharp knife to slice the pastry in half, being careful not to separate the layers. 16. Filling: Leave the base on the baking tray and fill it with the vanilla cream, then add the whipped cream in circles for an elegant appearance. 17. Finalizing: Carefully place the top half back on. Chill the pastry for 2-3 hours, then dust with powdered sugar and decorate with mint leaves. Serving Suggestions: Paris-Brest is perfect served alongside a fragrant coffee or a flavored tea. For an extra touch, add some fresh fruits like blackberries or raspberries for a pleasant contrast. Possible Variations: Instead of vanilla, you can experiment with various flavors like roasted hazelnuts or chocolate. If you love chocolate, you can add it to the cream or make a chocolate sauce to drizzle on top. Frequently Asked Questions: - How can I tell when the pastry is done? The pastry is ready when it is golden and puffed up. You can do a toothpick test; if it comes out clean, it’s baked. - Can I use whole wheat flour? While white flour is recommended for a light texture, you can try a combination with whole wheat flour for a more rustic flavor. - How do I store Paris-Brest? It should be stored in the refrigerator, but it’s best enjoyed fresh to maintain the airy texture of the dough. Nutritional Benefits: This pastry contains proteins from eggs and milk, healthy fats from butter, and vitamins from milk and eggs. However, being a dessert, it is rich in calories, so moderate consumption is recommended. With all this information in mind, I wish you the best of luck in making this delicious pastry! Don’t forget to share the final result with friends and family. This Paris-Brest is not just a dessert, but an unforgettable culinary experience! Enjoy!

Paris Brest

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