Paris-Brest

Name: Paris-Brest
Yield: 2 servings
Cuisine: French
Ingredients: Choux pastry: 125ml water, 125ml milk, 100g butter, 150g flour, 4 eggs; Flaked almonds; Crème pâtissière: 500ml milk, 4 yolks, 100g sugar, 40g cornflour; 150g hazelnut praline paste; 150g soft butter; Icing sugar

Paris-Brest/pa-REE BREST/

Also known as: Paris Brest, Praline Choux Ring

About this dish

A ring of choux pastry scattered with flaked almonds and filled with rich hazelnut praline cream.

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Ingredients

🥚Choux pastry: 125ml water, 125ml milk, 100g butter, 150g flour, 4 eggs

🌰Flaked almonds

🥛Crème pâtissière: 500ml milk, 4 yolks, 100g sugar, 40g cornflour

🟤150g hazelnut praline paste

🧈150g soft butter

🍚Icing sugar

Method

Serves 2

Make the choux pastry and pipe it into a large ring (or small rings) on a lined tray.

Brush with egg, scatter with flaked almonds and bake at 180°C (350°F) for about 35 minutes until crisp.

Make the crème pâtissière, chill, then beat in the praline paste and soft butter to make a mousseline.

Split the choux ring and pipe the praline cream generously inside.

Replace the lid and dust with icing sugar.

✓ What Makes it Authentic

Paris-Brest was created in 1910 to celebrate the Paris–Brest–Paris cycle race; its ring shape represents a bicycle wheel.

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