Ad | Paris Brest Recipe ๐ค
This classic French pastry is a true indulgence, with its light, crispy choux pastry and rich almond cream filling!๐ฅฐ
For 4 pieces, approx. 10 cm in diameter
๐ Ingredients
For the choux pastry:
โข 65 g water
โข 65 g milk
โข 50 g butter
โข 1 pinch of salt
โข 70 g all-purpose flour (Type 405)
โข 120 g eggs (about 2 medium eggs)
โข Almond flakes for sprinkling
For the pastry cream:
โข 250 ml milk
โข 3 egg yolks
โข 50 g sugar
โข 30 g cornstarch
โข 1 pinch of salt
โข 1 tsp vanilla extract
For the almond paste (homemade):
โข 100 g almonds (peeled or unpeeled)
โข Optional: 1 tsp neutral oil (e.g., sunflower oil)
For the almond Crรจme Mousseline:
โข Chilled pastry cream
โข 110 g softened butter
โข 40 g almond paste (2 tbsp, to taste)
โข 1โ2 tbsp almond paste for the bottom & decoration (set aside)
For decoration:
โข Powdered sugar
โข Toasted almond flakes (optional)
Instructions in the comments! ๐ฅฐ๐คโฌ๏ธ
8 Comments
Instructions (Part 2/2):
โ
Pastry Cream:
1. Heat the milk.
โ
2. Whisk egg yolks, sugar, cornstarch, vanilla, and salt until smooth.
โ
3. Gradually add the hot milk to the egg mixture, then return it to the saucepan and bring to a boil.
โ
4. Stir constantly and cook until the mixture thickens.
โ
5. Transfer to a bowl, cover with plastic wrap directly on the cream, and let it cool.
โ
Almond Paste (if homemade):
1. Roast the almonds at 160ยฐC (320ยฐF) for about 10-12 minutes, then let them cool.
โ
2. Grind in a food processor until a creamy paste forms (about 5-10 minutes).
โ
3. Optionally, add 1 tsp of oil to make it smoother.
โ
Almond Crรจme Mousseline:
โ
1. Beat the softened butter for 2 minutes until creamy.
โ
2. Gradually add the pastry cream and beat until light and fluffy.
โ
3. Stir in 2-3 tbsp of almond paste.
โ
4. Set aside 1-2 tbsp of almond paste for later use.
โ
5. Chill the cream if needed to make it pipeable.
โ
Assembly:
1. Carefully cut the choux pastry rings in half horizontally.
โ
2. Pipe some pure almond paste in fine stripes or small dots onto the bottom of each pastry.
โ
3. Pipe the almond Crรจme Mousseline evenly onto the bottom half using a large star tip.
โ
4. Add a few more fine stripes or small dots of almond paste on top for decoration.
5. Optionally, sprinkle toasted almond flakes over the cream.
โ
6. Place the top halves of the pastry on and gently press down.
โ
7. Dust with powdered sugar.
โ
Enjoy this delicious french pastry! ๐ฅฐ
Ingredients are in the Description! ๐ฅฐ๐คโฌ๏ธ
๐ค Instructions (Part 1/2):
Choux Pastry:
1. Bring water, milk, butter, and salt to a boil in a small saucepan.
โ
2. Add the flour all at once and stir vigorously with a wooden spoon.
โ
3. Stir until a smooth dough forms and a white layer appears at the bottom of the pan.
โ
4. Transfer to a bowl and let it cool slightly.
โ
5. Gradually add eggs, mixing with a hand mixer until the dough is smooth and falls off the spoon in heavy threads.
โ
6. Sketch 4 circles (approx. 10 cm diameter) on parchment paper (turn it over).
โ
7. Fill a piping bag with a star tip and pipe two rings side by side for each circle, with one more ring on top.
โ
8. Sprinkle with almond flakes.
โ
9. Bake in a preheated oven at 180ยฐC (350ยฐF) with top/bottom heat for about 35 minutes until golden brown. Do not open the oven door prematurely to prevent collapsing!
โ
10. Carefully open the oven door slightly, placing a wooden spoon to let the moisture escape.
โ
11. Let them cool completely.
Diivno, kao i uvek.โค
Ra mdzgnerobaaaa๐
๐๐๐๐๐๐๐
๐ฎ๐๐ค
โคโคโคโคโค
๐๐๐vari Naci ๐๐ป๐๐ป๐๐ป