What makes the flavor of Paris-Brest so special?

The Delight of Paris-Brest lies in its harmonious blend of textures and flavors. The light and airy choux pastry provides a perfect vehicle for the rich, nutty hazelnut pastry cream. This delightful cream is velvety with a hint of sweetness, complemented by the slight crunch of praline paste. The dusting of powdered sugar adds just the right amount of sweetness, making every bite a symphony of flavors that captures the essence of French patisserie.

How much does it cost to make a Paris-Brest at home?

Creating a Delight of Paris-Brest at home is surprisingly cost-effective compared to purchasing it from a bakery. The primary ingredients—flour, eggs, milk, and butter—are pantry staples for most home bakers. Specialty ingredients like hazelnuts and almonds might add to the cost but are essential for that authentic flavor. Overall, the investment is worthwhile for a dessert that serves 12 and brings a taste of France to your kitchen.

What is a fascinating fact about the Paris-Brest?

A fun fact about the Delight of Paris-Brest is its origin story. It was created in 1910 by a French pastry chef to commemorate the Paris-Brest-Paris bicycle race. The circular shape of the pastry is said to represent a bicycle wheel, making it a tribute to the endurance and spirit of the race. This historical connection adds a charming layer of nostalgia to its already delightful taste.

What skills do I need to master the Paris-Brest?

To master the Delight of Paris-Brest , focus on a few key baking skills. First, practice making smooth choux pastry, which requires careful attention to dough consistency and timing. Second, perfect the art of pastry cream, ensuring it's silky and lump-free. Lastly, patience and precision are vital when assembling and decorating the final product. Don’t worry if your first attempt isn’t perfect; practice makes perfect, and each try brings its own delicious rewards.

Delight of Paris-Brest: A Sweet French Adventure

Name: Discover the Delight of Paris-Brest: A Pastry Lover’s Dream
Prep time: 1 h
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 46 g water; 70 g granulated sugar; 90 g corn syrup; 90 g toasted hazelnuts; 90 g flaked almonds; 1/4 tsp salt; 1/3 tsp bicarb soda; 75 g all-purpose flour; 50 g caster sugar; 1/2 tsp salt; 5 egg yolks; 490 g whole milk, hot; 1 tsp vanilla bean paste; 125 g unsalted butter, cold and cubed; 250 g unsalted butter, softened; 250 g water; 70 g unsalted butter, cubed; 1 tbsp granulated sugar; 1/2 tsp fine salt; 150 g bread flour; 4 large eggs, room temperature; 75 g powdered sugar; 1 egg; 1 tbsp water; 30 g flaked almonds

Description

A giant donut cake made of light and crispy choux pastry, filled with hazelnut pastry cream and dusted with powdered sugar.

Ingredients

Scale

46 g water

70 g granulated sugar

90 g corn syrup

90 g toasted hazelnuts

90 g flaked almonds

1/4 tsp salt

1/3 tsp bicarb soda

75 g all-purpose flour

50 g caster sugar

1/2 tsp salt

5 egg yolks

490 g whole milk, hot

1 tsp vanilla bean paste

125 g unsalted butter, cold and cubed

250 g unsalted butter, softened

250 g water

70 g unsalted butter, cubed

1 tbsp granulated sugar

1/2 tsp fine salt

150 g bread flour

4 large eggs, room temperature

75 g powdered sugar

1 egg

1 tbsp water

30 g flaked almonds

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Instructions

1. Combine water, granulated sugar, corn syrup, toasted hazelnuts, almonds, and salt in a saucepan. Cook on medium-high until golden, about 3 minutes. Add bicarb soda, stir well, spread on an oiled tray, and set.

2. Break praline into pieces, process into a smooth paste, and set aside.

3. Mix flour, caster sugar, and salt in a bowl. Add egg yolks, forming a paste.

4. Gradually whisk in hot milk. Cook mixture over medium heat until thickened, about 5 minutes. Add vanilla and cold butter, mix until smooth. Sieve, chill for 3 hours.

5. Add praline paste to chilled cream, mix. Beat softened butter, add cream gradually, and pipe.

6. Preheat oven to 325°F. Line a tray with baking paper.

7. Boil water, butter, salt, and sugar. Add flour, stir to form dough, cook on heat for 4 minutes. Cool for 10 minutes.

8. Incorporate eggs one at a time. Pipe dough into rings, brush with egg wash, sprinkle almonds, and bake for 35-40 minutes.

9. Cool, slice, fill with cream, and dust with powdered sugar.

Notes

Use high-quality butter for best flavor.

Ensure choux pastry cools completely to avoid collapse.

Prep Time: 60
Cook Time: 40
Category: Dessert
Method: Baked
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 604 kcal
Sugar: 30 g
Sodium: 250 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 170 mg