We are in Satellite Beach Florida teaching baking and cooking classes and have a lot of fun doing it. Enjoy our Paris Brest Class and do remember that we record during the class so you may see of staff and student popping in and out of the video.
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Hello and welcome to Florida Academy of baking today’s class is Paris breast this delightful pastry was created in 1910 by pastry chef Lou Durand as an homage to the long-distance Paris breast Paris bicycle race the pastry circular shape is meant to evoke that of a bicycle wheel in this class they start
By making crisp almond studded baked rings of P Sho followed by praline CR musine an amazing mixture of vanilla CR Patisserie almond and hazelnut praline paste and whipped butter finally they’ll split the paese and fill it with a light fluffy preing crem museline before topping with a dusting of powdered sugar
Delicious we’re using a recipe with water and milk I like the combination the little bit of extra fat from the milk gives it a nice texture and and it helps it to Brown a little bit more we’ve got some sugar just a small amount because we’re making a sweet PA of Sho
So we have a tablespoon of sugar we have butter this is uh basically one stick of butter okay we’ve got four eggs and we’ve got 150 gram of flour so it’s a little bit more than a cup a cup is 12 so it’s about maybe a cup and a
Quarter um of some flour we’re going to heat our liquids our our uh butter and our sugar together to a boil once this boils as soon as it boils we’re going to take it off the pan we’re going to dump all of our flour in at one time and you
Have a wooden spoon we’re going to mix that until all the flour disappears and there are no lumps we’re going to press out all of the lumps then we’re going to put it back onto the Heat and we’re going to cook it when we cook it again we’re making
What’s called a panad and that’s basically just it’s a soft dough um that’s used to be added into something else so we’re going to be adding other things to it to make our shoe you’ll notice that the uh the sugar and flour and butter are going to create a uh a
Film on the bottom of your pan okay we’re going to let that film cook until just starts to get brown and you’re going to take the temperature of your dough so a lot of times when uh chefs talk about making uh peso they’re like oh well wait until you have a film on
The top bottom of your pan well that’s great but how much of a film how dark should the film be how much uh liquid am I trying to cook off if you use a thermometer instant read it should be about 175 degrees that’s kind of take if
It’s 175 180 take it off if you’re not looking to cook it to over 200 kind of thing okay um so that’s just a good uh a good guideline we have eggs after we cook our panad we’re going to put that on a mixer we’re going to use our paddle and we’re
Going to turn it on low and let all the steam dissipate once the steam is gone we are going to add our eggs to it a little bit out of time and we’re going to turn that dough into something that’s a little bit thinner you’ll you see it’s
Not going to want to take the egg at first it’ll start mixing in it’ll start to look very dry you’re going to add more egg in and we’re going to add all four of these eggs okay but a little bit at a time okay okay once you have your liquid in we’re
Going to put in our tablespoon of sugar um just a small amount of salt just because we’re using regular table salt we’re only going to use an e/ of a teaspoon kosher salt uh we would use a quarter but regular table salt just an eight okay now for your
Butter you want to cut your butter into small pieces before you put it into your liquid since we’re going to be bringing this to a boil we do not want our milk to boil before our butter melts that will create lopsided shoe uh because you’ll be
Cooking off too much of the water from your milk so in your drawer you just have a little bench scraper just use that and just break it into little pieces and put it right into the pot and now I’m going to go ahead and turn
My pot on and I’m going to let it stay right where it is at 300 okay so we’re just going to bring this to a boil slowly give it a little stir so that that sugar and salt dissolv no we’re waiting for the water
To come to a boil as soon as it boils then we’re going to take it off turn your hub off because it’ll beep back now you don’t need it to be a rolling boil just as soon as it starts to boil okay then I know this is going to be
Against whatever you know all the things in your head but dump all of this flour in at one time time all the flour at one time and then you’re going to stir stir stir and press out all of those lumps if you want to have a nice smooth peso you need to get
Out all of those lumps of flour use some elbow grease to kind of push use your spoon and push it against the edge you can’t over stir it you cannot you need your we’re looking to make sure all of those lumps of flour are out so really push against the side of
The pan with the flat part of the spoon okay okay so you should have something that looks like this okay okay okay if you look at my pan I have one lump of dough okay I’m going to turn my Hub back on at 300 there’s no need to cook it
Really high and I’m going to keep stirring it I’m going to break the dough apart and keep stirring so kind look overhead I’m breaking it I’m pushing p in the dough against the bottom of the pan to keep cooking and cooking this if you look overhead I’m starting
To get a film on the bottom of my pan so I’m going to take the temperature of my dough don’t put anything in the mixer until I tell you keep stirring and stirring and take the temperature of your dough while you’re stirring you should have a thick coating on the bottom of your Pan look at the bottom of my pan look up at so I’m going to take the temperature of my dough don’t put anything in the mixer until I tell you keep stirring and stirring and take the temperature of your dough while you’re stirring you should have a thick coating
On the bottom of your pan look at the bottom of my pan look up at the at the see how there’s a really thick coating on the bottom that’s what it should look like if I stick my thermometer in it should be close I’m at 162 so I’m almost ready okay
So once you’re done just take it and set your pot aside because we’re all going to do the steps at the same time and just set your pot on the trivet okay turn off your Hub scrape your dough into the bowl of your mixer and we’re only going to be putting our
Mixer on stir we’re just going to put it on a low speed just number two now you can see on my mixer that the steam is starting to come out of the bowl and the bowl itself is very hot with a paddle attached yes so just on two we don’t want to
Incorporate air we just want to cool off the dough we’re waiting for our dough to cool off before we add our eggs if we add our eggs now we are going to have scrambled eggs that’s not what we want so we’re going to let this cool off a
Little bit bit if you wanted to take the temperature of your dough it should be somewhere Around 145 or so if it’s 120 140 somewhere around there we want it to be cool so as long as there is no steam still coming up from your bowl we can go ahead and add our eggs okay we’re going to add them in small increments that’s why we stirred
Them so I’m going to pour in about what a half an egg would be okay you can see overhead that it’s starting to absorb it’s getting very pasty looking once that egg is absorbed I’m going to add more so your egg should be added in about five to six increments
Okay once all of your egg is in then we’re going to scrape down the sides scrape down your paddle again your spatulas are in the drawer in front of you okay okay and once that is all combined you can stop your dough is done I will show you a way that you can
Test your dough to see if it’s a good consistency we’re not looking for a really uh thin peso we’re looking for something that’s a little bit stiffer so if you want to take a peek up here your peso should hold when it drops from your spoon it should hold a bird’s beak kind
Of thing so when it falls it should fall into a v or a bird speak now the nice thing about pesu is that you can make it ahead of time it will last in the refrigerator for about 3 days so if you make a batch you can
Always use part of it today and part of it Tomorrow and then you’re going to stamp it so that you have a circle okay so if you want to watch one that’s three four five six seven eight okay so you should have eight as long as you can see where the general outline of the circle is you’re
Good you can see how far up I am off of the mat I’m not very close to it when I get here I’m stopping and I’m just going to pull okay so straight up and down all the way around stop and pull okay now I’m going just right on top of that
Line and again I’m only squeezing with my dominant hand once they’re all piped you’ll go over them with egg wash very gently just along the top go along The Ridges you have a silicone pastry brush in your drawer and then you’re going to sprinkle them with the almonds that you have in
The bowl put a nice layer of bonds on top of them don’t worry if some of them are on the mat okay any questions okay why don’t you go ahead and get started and I will come around and help you next we’re going to be working on our pastry cream or creme
Patisserie as it is known in French you have a container of 500 gram of whole milk 80 gram of egg yolks 100 g of sugar and 40 G of corn starch so into the bottom of our pan and we’re going to do this together I’m going to pour
A good amount of my milk so I have about that much left yeah just I’m just going to set that aside and then I’m going to pour in after of my after my milk I’m going to pour in about half of my sugar just estimate about half of your
Sugar okay now you’re going to take your spatula and you’re going to just mix that up a little bit milk and sugar are the only should be right milk and sugar are the only things that should be in the pan right now Okay no Okay into your bowl you should have a mediumsized
Bowl we are going to put our egg yolks so 80 gram of yolks is somewhere between four and five eggs depending upon the size of your egg and we’re going to put our sugar and we’re going to mix that together then we’re going to add in our uh corn
Starch and you’re going to put all of the cornstarch in in with the eggs and your sugar you’re going to mix that together once your corn starch is mixed in then you’re going to add in that little bit of milk that you held to the side once you have that all nice and
Mixed you’re going to turn your pot on and we’re going to bring this to a boil now I’m going to stream this in if you would like to watch I’m using my whisk would you turn the temperature down don’t open the door just turn the temperature down to 300
Please so I’m just streaming this in and whisking it around bringing up the temperature slowly uh another 15 minutes please okay once I have all of that in I’m going to pour it back into my pan just yes turn turn when you take it off you can turn your pan off
Okay now that it’s mixed I’m going to turn my pan back on and I’m going to continue to whisk it until it’s thick okay and I’m going to bring this custard up to a boil again whisking constantly we’re going to do this slowly at just the temperature
300 so that it has less of a chance to Scorch on the bottom turn your Hub back on 300 and just whisk whisk whisk you’re going to pour it back into the pot and you’re going to cook it at 300° while whisking constantly it’s going to get very thick you want it to
Boil and once it boils you want to boil it for 2 minutes if you want to look up at the screen you can see how thick mine is getting and mine is now boiling so I’m going to boil it for 2 minutes this is the longest 2 minutes
That you will ever spend you’re going to have a very good arm workout out it’s going to get very thick um look overhead you can see how thick mine is it’s okay good D okay after it boils turn it off put it on the trivet and you’re going to put in a
Teaspoon of vanilla okay so now once your pastry cream is done and your vanilla is whisked in you’re going to pour it through the Sie onto this piece of plastic on your pan so I’m just going to pour in a little bit at a time and I’m just going to strain it
To make sure that I don’t have any lumps or pieces of egg white and just use the spatula to push it through through the Sie and then scrape off the outside of the Sie before it sets so you can see how much thicker it’s already starting to get as it’s
Cooling once you have all of your pastry cream on your plastic on your tray you’re going to stretch that plastic out and make sure that it’s over all sides of the tray you’re going to take the ends mine kind of crunched up a little bit and you’re going to place it right
On top of your pastry cream and you’re going to press it against the cream so that it doesn’t get a skin the plastic wrap will not melt yep we’re going to put and we are going to put these in the blast chiller so that we can cool them off pretty
Quickly so after I break that up we’re left with this okay you do want to make sure you keep it in an airtight container if you’re not going to use it right away it will absorb the moisture um from the room and it’ll get kind of soggy okay and we’re just going
To put all of that in there yeah make sure it’s off and then once you have your praline in the bowl we’re going to turn it on high and we’re going to let it run for a minute we’ll turn it off take a look and we’re going to keep
Turning it on and off it probably will be for like five or six minutes okay we want it to have a consistency of taste so if you take a look at mine you can see that there’s a little bit of oil on the top but the nuts are starting to
Release some of their oil you’re good okay you can I mean when you’re at home if you want it to go further and be even smoother you can do that I like to have texture to mine so this to me is the perfect consistency if we try and
Put uh warm butter into cold pastry cream all it’s going to do is Harden this butter and you’re going to wind up with chunks okay so we’re going to take our butter and we’re going to put it into our mixer and we’re going to mix our butter until it’s nice and soft okay
So just again on like two to three just mix it till it’s all nice and soft and broken up with the mixer running you’re going to break off pieces of your praline and you’re going to drop it in and you’re going to let that mix
In all of it yep all of it’s going to go in there once you have all of your praline in we’ll stop the mixer and we’ll scrape it down and then you will add your pastry cream a few tablespoons at a time so just use your spatula and break off a
Bit and put it into your praline mixture once you start putting your pastry cream in you’re going to switch to your whisk okay did everybody hear that when you’re going to add your pastry cream you’re going to switch to your whisk attachment okay and we’re going to whisk all of
This pastry cream all of it is going to be going in so again a little bit at a time you’ll notice that it’s going to start getting much lighter in color and it will start to get airier because now we are looking to add air with the Whisk we want a nice light
Cream I mean the pastry cream is thick enough that if you had gloves on you can pick it up with your hand it’s it’s very thick I have mine on four for the Whisk okay a few tablespoons at a time once all of your pastry cream is in
You should have something that looks like this once it’s all whipped okay something that looks like that you’re going to pour it into your pastry bag now all of this may not fit into your bag at one time it’s a lot of uh it’s a lot of
Filling and you don’t want to overfill your bag I know my limits I’m going to open my bag and I’m going to push my cream down and this is what I mean by don’t overfill your bag like I did okay you want to have a nice
High layer of cream so that the top doesn’t sit down right on it and make it look like it’s closed the LI lid so I’m going to go really high around and then I’m going to do another really small one okay that’s going to help hold it up
So I’m going to put it right on on top like that okay and again you will have enough cream to do all eight of these so we’re piping just the same way that we did before and just a little less pressure on the second go
Round go I go around twice but the first one has more and I lighten up the pressure on the second one okay now you can also do um a rounded design where you can go up and around okay and that will make it a little bit
Higher the key is to give it just a little bit of height okay and you’ll do that for all all eight of them don’t squeeze your shoe too hard cuz you don’t want to crack it while you’re cutting it’s very delicate and voila we have our Perry breast we
Did but you made them and they’re all going to taste delicious start to get very very soft I think they have one