Discover the Delight of Paris-Brest: A Pastry Lover’s Dream
A giant donut cake made of light and crispy choux pastry, filled with hazelnut pastry cream and dusted with powdered sugar.
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
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.