Paris-Brest

Name: Paris-Brest
Total time: 3600 s
Yield: Serves 8 servings
Ingredients: 3 tablespoons flour (25 grams); 2 tablespoons sugar (25 grams); 1 1/2 tablespoons unsalted butter (20 grams); 1/4 cup milk (65 grams); 1/4 cup water (65 grams); 4 tablespoons unsalted butter (55 grams); 1 tablespoon sugar (15 grams); 1/2 teaspoon salt (2 grams); 1/2 cup plus 1 tablespoon flour (70 grams); 2 1/2 large eggs (about 125 grams); 5 egg yolks; 2 cups milk (500 grams); 3/4 cup praline paste (150 grams); 1/2 cup flour (60 grams); 3 sheets gelatin; 3 tablespoons sugar (40 grams); 5 tablespoons unsalted butter (70 grams)

melodie Jelu @melodiejelu

Paris-Brest is a traditional French pastry shaped like a bicycle wheel, created to honor the Paris-Brest-Paris cycling race. It consists of crisp choux pastry filled with a praline mousseline cream.

melodie Jelu @melodiejelu

Paris-Brest is a traditional French pastry shaped like a bicycle wheel, created to honor the Paris-Brest-Paris cycling race. It consists of crisp choux pastry filled with a praline mousseline cream.

Saved

Ingredients

1 hour

Serves 8 servings

Craquelin
3 tablespoonsflour (25 grams)
2 tablespoonssugar (25 grams)
1 1/2 tablespoonsunsalted butter (20 grams)
Choux Pastry
1/4 cupmilk (65 grams)
1/4 cupwater (65 grams)
4 tablespoonsunsalted butter (55 grams)
1 tablespoonsugar (15 grams)
1/2 teaspoonsalt (2 grams)
1/2 cupplus 1 tablespoon flour (70 grams)
2 1/2large eggs (about 125 grams)
Praline Cream
5egg yolks
2 cupsmilk (500 grams)
3/4 cuppraline paste (150 grams)
1/2 cupflour (60 grams)
3 sheetsgelatin
3 tablespoonssugar (40 grams)
5 tablespoonsunsalted butter (70 grams)

Saved

Steps

1 hour

1

Choux Pastry: Heat the milk and water with the butter. Once the butter has melted, add the flour and mix with a wooden spoon. When the dough pulls away from the sides of the pan, continue to cook over medium heat for 3 minutes to dry it out.
2

Transfer the dough to a mixing bowl and beat with a paddle attachment for 10 minutes. Add the beaten eggs in three additions, mixing for 2 minutes between each addition. Place the dough in a piping bag and refrigerate for 1 hour.
3

Praline Cream: Heat the milk. Soak the gelatin sheets in cold water. Whisk the egg yolks with the sugar and flour. Pour the hot milk over the egg mixture and mix well. Return everything to the heat.
4

Stir until the mixture thickens. Remove from the heat and add the butter, gelatin, and praline paste. Mix well, pour into a dish, and cover with plastic wrap directly on the surface. Refrigerate.
5

Craquelin: Mix all the ingredients until you have a smooth dough. Roll out to 1/12 inch (2 mm) thickness between two sheets of parchment paper. Refrigerate for 1 hour.
6

Pipe 8 balls of choux pastry onto a baking sheet lined with parchment paper. Add a ring of craquelin on top. Bake for 35 minutes at 350°F (175°C), then 10 minutes at 285°F (140°C). Let cool on a wire rack.
7

Cut open the choux. Whip the praline cream for 1 minute and transfer to a piping bag. Pipe the cream inside the choux. Replace the tops and refrigerate for 1 hour.