MenuCulture Menu, Recent Posts
Paris-Brest
Paris-Brest
Paris-Brest is a traditional French pastry that was created in 1910 to commemorate the Paris-Brest bicycle race. It is made of choux pastry dough, typically in a ring shape, filled with a praline-flavored cream and topped with sliced almonds. The shape of the pastry is meant to resemble a bicycle wheel.
Ingredients
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1/4 tablespoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup sliced almonds
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup praline paste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
- Reduce heat to low and add flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat.
- Transfer the dough to a mixing bowl and let it cool slightly. Add eggs, one at a time, mixing well after each addition until smooth.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring shape onto the prepared baking sheet.
- Sprinkle sliced almonds on top of the pastry ring. Bake for 30-35 minutes or until golden brown and puffed up. Allow to cool completely.
- In a mixing bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and praline paste, continuing to whip until stiff peaks form.
- Slice the pastry ring horizontally and fill with the praline cream. Replace the top of the pastry and dust with powdered sugar.
- Serve and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 667kcal (33%)Carbohydrates: 38g (13%)Protein: 14g (28%)Fat: 56g (86%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 296mg (99%)Sodium: 241mg (10%)Potassium: 288mg (8%)Fiber: 2g (8%)Sugar: 4g (4%)Vitamin A: 1871IU (37%)Vitamin C: 0.4mgCalcium: 145mg (14%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.