Paris Brest

Paris Brest: An Irresistible Dessert with Vanilla Cream and Praline

French desserts have a remarkable reputation worldwide, and Paris Brest is certainly one of the most delightful. This delicious dessert, with its distinctive crown shape, was originally created to celebrate a bicycle race between Paris and Brest. Whether you are an experienced cook or a cooking enthusiast, this recipe will bring you closer to the essence of French pastry. I promise that once you embark on making this dessert, you will no longer fear its complexity but will fall in love with every step!

Preparation Time: 40 minutes
Baking Time: 30-35 minutes
Total Time: 1 hour and 15 minutes
Number of Servings: 8-10 servings

Ingredients

For the choux:
- 270 ml water
- 125 g butter
- 1 pinch of salt
- 1 tablespoon raw sugar
- 200 g flour
- 4 large eggs
- 2-3 drops almond essence (or vanilla extract)

For the praline:
- 100 g hazelnuts
- 100 g sugar

For the vanilla cream:
- 500 ml milk
- 3 egg yolks
- 3 tablespoons raw sugar
- 1 teaspoon vanilla extract
- 2 tablespoons flour
- 2 tablespoons cornstarch
- 80 g butter

For the whipped cream:
- 250 ml heavy cream
- 2 tablespoons powdered sugar

For decoration:
- Powdered sugar
- Caramelized hazelnuts (optional)

Step by Step

1. Preparing the Choux

We start with the choux, the base of this wonderful dessert. In a double-bottomed saucepan, add the water, butter, sugar, and a pinch of salt. Place the saucepan over medium heat and wait for it to reach boiling point.

When the water starts to boil, add all the flour at once and stir vigorously with a wooden spoon. Continue stirring until the dough pulls away from the sides of the saucepan. It is essential to achieve a smooth texture. Once you have done this, let the dough cool for about 5-10 minutes.

Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and glossy. Finally, incorporate the almond essence (or vanilla).

Tip: If you want a rustic look, you can sprinkle some almond flakes on top of the dough before baking.

2. Baking the Choux

Preheat the oven to 180°C (celsius). Use a piping bag to form circles of dough on a baking sheet lined with parchment paper. Make sure to leave enough space between them as they will rise in the oven.

Bake for 30-35 minutes or until golden and crispy. Do not open the oven door in the first 20 minutes to avoid them collapsing.

3. Preparing the Praline

In the meantime, prepare the praline. Roast the hazelnuts for 3-4 minutes in a dry pan until the skin starts to crack. Place them in a kitchen towel and rub vigorously to remove the skins.

In a double-bottomed saucepan, add the sugar and the peeled hazelnuts. Stir gently until the sugar caramelizes. When you achieve a golden color, pour the praline onto a piece of parchment paper and let it cool completely. After cooling, chop the praline in a food processor, but don’t overdo it; a bit of texture is ideal.

4. Vanilla Cream

In a bowl, mix 100 ml of cold milk with a pinch of salt, flour, and cornstarch until smooth. Add the egg yolks and vanilla.

In a separate saucepan, bring the remaining milk to a boil with the sugar, stirring constantly. When the milk boils, gradually add it to the egg yolk mixture, whisking continuously to avoid curdling the eggs.

Transfer everything back to the saucepan and cook over low heat, stirring constantly, until the cream thickens. Finally, add the butter cut into cubes for a velvety texture. Cover the cream with plastic wrap directly on its surface and let it cool completely.

5. Assembly

When the choux have completely cooled, cut off their tops. Using a piping bag, fill each puff with the vanilla cream. Add a spoonful of whipped cream on top, then replace the cap.

6. Serving

Dust with powdered sugar and decorate with caramelized hazelnuts for an elegant look. Although it is delicious immediately, I recommend letting it chill in the refrigerator for 2-3 hours. This will allow the choux to absorb some of the vanilla cream, making them even tastier.

Nutritional Benefits: This dessert offers a delicious combination of protein from the eggs, calcium from the milk, and healthy fats from the hazelnuts. Despite its indulgence, consumed in moderation, it can be part of a balanced diet.

Frequently Asked Questions

1. Can I replace hazelnuts with another type of nut?
Absolutely! You can use almonds, walnuts, or even pistachios to diversify the flavors.

2. What can I do if I don’t have almond essence?
Vanilla extract is a perfect alternative and will provide a wonderful taste.

3. How do I store the choux?
It is best to consume them on the same day, but you can keep the empty choux in an airtight container for a day or two.

Serving Suggestions: Paris Brest is perfect alongside a flavorful coffee or a fruit tea. Additionally, vanilla ice cream or a warm chocolate sauce could make this experience even more special.

Now that you have gone through every step of this recipe, all that is left is to start cooking! I assure you that every bite of your Paris Brest will be an explosion of flavors and textures, transforming you into a true pastry master. Enjoy!

 Ingredients: For choux: 270 ml water 125 g butter 1 pinch of salt 1 tablespoon raw sugar 200 g flour 4 large eggs 2-3 drops almond essence For praline: 100 g hazelnuts 100 g sugar For cream: 500 ml milk 3 egg yolks 3 tablespoons raw sugar 1 teaspoon vanilla extract 2 tablespoons flour 2 tablespoons cornstarch 80 g butter 200 ml whipping cream Additionally: 250 ml whipping cream 2 tablespoons powdered sugar For decoration: Powdered sugar Caramelized hazelnuts

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