Get the full recipe here: https://lowbrowfancy.com/extra-nutty-and-chocolatey-paris-brest/
This showstopper pastry was inspired by a long-distance bike race that ran from Paris, France to the city of Brest, and back to Paris again. The large choux ring filled with delicious praline mousseline cream is meant to resemble a bike tire. My take on the iconic Paris-Brest adds a few extra fillings to make it extra special, worthy of celebrating my mom’s 75th birthday!
00:07 A Short History of the Paris-Brest
00:59 Blanched Hazelnuts
02:21 Praline Paste
3:50 Choux
6:35 Praline Milk Chocolate Ganache
7:19 Praline Mousseline
9:12 Chocolate Butterflies
10:20 Assemble & Decorate
11:57 Making Ahead
Today I’m making a perryi breast to celebrate my mom’s 75th birthday the Perry breast is a classic French pastry that was invented in 1910 by French patier luie Duron to commemorate a long-distance bicycle race that went from Paris to the city of breast and back to Paris again a large ring of shoe
Or cream puff that it’s made of is meant to look like a bicycle wheel and traditionally these get topped with sliced almonds and filled with Prine meline since this is for my mom’s 75th I want to make it extra special so mine is also filled with some Nutella milk chocolate praline ganad chopped
Chocolate covered hazelnuts and pistachios and topped with tempered chocolate butterflies Perry breast is light and creamy with lots of contrasting textures and a good balance of nutty and chocolatey flavors that I think you’ll love I’m not going to lie though there are a lot of components to
Make but all of them can be made ahead stick around to the end I’ll give you my tips for how to make all of the components in advance so that you can fit this into your busy schedule and make this showstopper of a dessert totally doable the full recipe is on my
Website let’s get started we’re going to need some hazelnuts but hazelnut skins can be bitter so it’s best to use blanched hazelnuts in other words hazelnuts with the Skins removed you can just buy blanched hazelnuts to save time but they’re usually much more expensive than regular hazelnuts and
They can be hard to find so I’m going to show you how to do it yourself get a bowl of ice water ready while you bring two cups of water to a boil in a medium pan add 1 tbsp of baking soda to the water be careful it will bubble
Up add one cup of hazelnuts and boil for 5 minutes immediately strain the hazelnuts out and drop them into the ice water bath let them sit in the ice water for a minute or two then strain them out again transfer the hazelnuts to a baking sheet line with paper towels or a clean
Kitchen towel and Pat them dry this part is a bit tedious so you’ll want to pour yourself a glass of something you like and put on some Netflix or a podcast and get comfortable squeeze and rub the skins off of the hazelnuts it’s okay if some of the Skins remain just do the
Best you can when you’re done preheat your oven to 350° F or 175° C weigh out 120 g of blanched tasel nuts and spread them out on half of a baking sheet spread 120 g of sliced almonds out next to them then toast them until the nuts are fragrant and lightly golden brown
That should take about 8 to 10 minutes but keep a close eye on it because nuts can burn quickly praline paste is an absolutely addictive mixture of caramel and toasted nuts that are Blended until smooth so we’re going to need some caramel before you start have a baking
Sheet lined with parchment or a silicone baking mat on a heat proof surface near your stove you’re going to need somewhere to pour the caramel out as soon as it’s done add 180 g of granulated sugar along with 1/4 cup of water give it a quick stir and bring to
A boil over medium heat and continue cooking until it reaches a dark amber Color immediately turn off the heat and carefully add The Toasted flanch hazelnuts and almonds and stir to Coat dump it onto your prepared baking sheet and spread out as thin as you can leave it at room temperature for a few hours or in the fridge for about 10 minutes until it’s hardened and completely cool break the caramel up into pieces small enough to fit into your food
Processor and begin processing just note that this step is going to be super loud especially at the beginning this is what mine looked like after a couple minutes every so often you’ll want to stop the food processor to scrape it down because it’s going to want to Clump up around
The outsides of the container keep going until it’s nice and smooth and almost a liquid this can take up to 10 minutes depending on your food Processor onto the shoe pastry add 170 G of whole milk 56 G or one stick of unsalted butter 1 and 1/2 taspo of fine sea salt salt and a/ teaspoon of granulated sugar to a small saucepan bring to a boil over medium heat and as soon as it’s boiling and the butter has
Melted dump 96 G of all-purpose flour into the saucepan and stir with a wooden spoon or heat proof spatula until it comes together into a mass that kind of looks like mashed potatoes keep stirring over medium heat for another 2 to 3 minutes or until it leaves a film along
The bottom of the pan transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until the dough stops steaming about 5 minutes with the mixer running start adding the three large beaten eggs a little bit at a time it’s normal for
It to look a little curdled at the beginning just keep going once you’ve added about 3/4 of the eggs start checking the consistency because you may not need to add all of the eggs to test dip a spatula or the mixer paddle into the vatter and see if it hangs off in a
Smooth Vshape mine isn’t quite ready yet so I’ll add a little more egg and check again Here it’s still not ready but it’s almost there just a little more egg should do the Trick there that’s more like it now transfer the shoe to a Piping Bag fitted with a large french star tip before you start piping your shoe ring preheat the oven to 375° F or 100 0° C to make a template Trace around a large dinner plate with a
Pen or pencil onto a sheet of parchment paper and flip it over so the markings don’t transfer to the shoe Pipe One Ring of shoe right on the trace line then pipe a second line to the inside of It pipe a third line right on top of both don’t worry if your piping breaks up like mine did you can either put your decorations there later to hide it or dip a finger in some water to smooth it out before baking brush all over the top
With some beaten egg and sprinkle with raw sliced almonds you can either sprinkle them on all over or leave part of it plain wherever you want to add decorations later bake until very puffy and golden brown about 35 minutes minutes turn the pan halfway through to ensure it bakes
Evenly set aside to cool completely put 100 G of chopped milk chocolate in a medium heat proof Bowl heat 200 g of heavy cream until steaming on the stove or in the microwave and pour it over the chocolate let it sit for a minute or two until the chocolate
Melts then whisk until smooth and shiny add 50 g of the praline paste and 20 G of unsalted butter and stir finish it off with an immersion blender to ensure everything is smoothly combined then cover with plastic wrap and chill in the fridge until set about
1 to 2 hours transfer to the bowl of a stand mixer fitted with the Whisk attachment and whip it at medium high speed until it’s light and about doubled in volume and transfer it to a Piping Bag fitted with a large round tip finally let’s make the praline
Museline let’s start by making some pastry cream whisk together 65 G of granulated sugar with 25 G of cornstarch to work out any clumps whisk in four large egg yolks until smooth bring 268 G of whole milk to a boil in a small saucepan and carefully
Pour it over the egg yolk mixture while whisking constantly return the mixture to the saucepan and heat over medium heat while stirring until it Thickens Remove from the Heat and add 55 G of unsalted butter and stir until smooth pass it through a SI to remove any cooked egg bits and press a piece of plastic wrapped directly on the surface to prevent the skin from forming chill in the fridge until cool and set about 2
Hours when you’re ready to assemble the Perry breast whip 150 g of unsalted room temp temperature butter on medium high speed until light and fluffy about 5 Minutes scrape down the bowl then add 150 g of praline paste and whip for another 3 minutes with the mixer running on medium add the pastry cream a dollop at a time waiting until each addition has been fully Incorporated before adding the next scrape down the bowl and switch to the
Whisk attachment then whip on medium high speed until light and fluffy transfer to a Piping Bag fitted with a large star-shaped tip to make the chocolate butterflies fill a small Piping Bag with tempered dark chocolate or chocolate candy melts which don’t need to be tempered you can
Either use a small round piping tip or just snip a tiny bit off the end of a disposable Piping Bag or Ziploc bag I drew a bunch of roughly butterfly wing-shaped templates in a variety of sizes on the back of a sheet of parchment paper that I flipped over so
The pencil side would be on the bottom and put it on a baking sheet or you can just Wing It by drawing out a pair of mirror image Capital B’s of about the same size for each butterfly you’ll want to make a lot more than you think you
Need because some of them will wind up cracking during assembly you can always remelt any broken or leftover butterflies to use later so nothing will go to waste pipe around each butterfly wing then scribble some chocolate on the inside once you’ve filled up your baking
Sheet chill fill it in the fridge for 20 minutes to set when you’re ready to put the butterflies together make a few m-shaped stands out of recycled cardboard like this and line the Middle with a folded piece of parchment paper place a wing on each side of the m and
Pipe a line of chocolate between the wings to attach them Place each butterfly in the fridge on the m-shaped stand until completely set I had some chocolate covered caramel hazelnuts and pistachios that I thought would go great with this cake so I’m chopping them up to use later
Use a serrated knife to slice off the top third of the shoe ring and set it aside for now fill a Piping Bag fitted with a medium round tip with a couple scoops of room temperature Nutella and pipe three rings around the base pipe a few rings
Of whipped ganache on top of the Nutella and sprinkle the chopped chocolate covered nuts all Over pipe big dramatic swirls of the praline museline over top top of that if you have to stop to push the museline down in the Piping Bag just pick up where you left off and keep going until you get all the way around sprinkle on some more chopped
Chocolate covered nuts then cover with the top of the Sho ring and press down gently to decorate I’m going to pipe a few dollops of meline on top of the shoe ring where there aren’t any chopped almonds and pipe smaller dollops of whipped ganache and Nutella in between Finally I’m nestling a chocolate butterfly anywhere I thought it would look Nice praline paste keeps in the fridge for up to a month so you can make it way in advance in fact make extra while you’re at it because this stuff is absolutely delicious and you’re going to want to drizzle it on your ice cream spread it on your toast or just eat it
Out of the jar with a spoon you can make the pastry cream that goes into the museline up to 3 days in advance and keep it in the fridge with some plastic wrap right on the surface then when you’re ready to assemble the perryi breast whip the butter and proceed with
The rest of the meline recipe the ganache can be made up to a week in advance and St in the fridge just let it come up to room temperature before whipping it up you can make and assemble the chocolate butterfly several weeks ahead just be careful how you store them
Because they are really fragile and can crack easily the shoe pastry needs to be made the day it’s going to be baked but you can bake the shoe ring and let it cool and then freeze it tightly wrapped up for up to 3 months when you’re ready
To assemble the Peri breast just let it defrost at room temperature before slicing it and putting it all together there you have it a delicious show stop of a dessert with lots of yummy feelings that’s completely achievable if you make some of the parts in advance leave me a
Comment if you’d consider making one of these yourself and if you enjoyed this video please like And subscribe thanks for Watching
1 Comment
Would you give this recipe a try? Let me know!