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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
Method
- 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!
Nutrition
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