Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Paris-Brest fleuri spécial anniversaire cookpad 🎉

Paris-Brest Flower Special Birthday Cookpad 🎉

Name: Paris-Brest Flower Special Birthday Cookpad 🎉
Total time: 14400 s
Yield: Serves 8 servings
Ingredients: Pastry Cream; 1/3 cup all-purpose flour (about 50 grams); 2/3 cup whole cane sugar (about 125 grams); 2 eggs; 3 egg yolks; 1 1/2 oz praline paste (about 40 grams); 2 cups whole milk (about 500 ml); Choux Pastry; 1/2 cup whole milk (about 120 ml); 2/3 cup water (about 140 ml); 7 tablespoons unsalted butter (about 100 grams); 3 tablespoons whole cane sugar (about 40 grams); 4 eggs; 1 1/4 cups all-purpose flour (about 150 grams); 1 pinch salt

ma_passion_de_la_cuisine @cook_19000415

Paris-Brest Flower Special Birthday Cookpad 🎉

ma_passion_de_la_cuisine @cook_19000415

Saved

Ingredients

4 hours

Serves 8 servings

Pastry Cream
1/3 cupall-purpose flour (about 50 grams)
2/3 cupwhole cane sugar (about 125 grams)
2eggs
3egg yolks
1 1/2 ozpraline paste (about 40 grams)
2 cupswhole milk (about 500 ml)
Choux Pastry
1/2 cupwhole milk (about 120 ml)
2/3 cupwater (about 140 ml)
7 tablespoonsunsalted butter (about 100 grams)
3 tablespoonswhole cane sugar (about 40 grams)
4eggs
1 1/4 cupsall-purpose flour (about 150 grams)
1 pinchsalt

Saved

Steps

4 hours

1

Start with the pastry cream. It's best to make it the day before. Heat the whole milk with half of the sugar in a saucepan over medium heat.
2

Meanwhile, in a bowl, crack the eggs and separate the yolks (save the whites in the freezer). Add the remaining sugar and mix well until the mixture lightens a bit. Add the flour and mix.
3

Once the milk comes to a boil, add it to your egg mixture and stir.
4

Pour everything back into the saucepan over medium heat, stirring constantly until the pastry cream thickens. Let it boil for a few minutes, continuing to stir.
5

Transfer the pastry cream to a bowl. Cover directly with plastic wrap, pressing it onto the surface. Let it cool completely and refrigerate.
6

Now for the choux pastry. Measure the milk and water into your saucepan, weigh the sugar and butter, and add them to the milk. Heat over medium, stirring. Once it comes to a boil, add the flour all at once, stir with a wooden spoon, and keep it over medium heat, stirring to dry out the dough.
7

Add the eggs one at a time, mixing well after each addition. Once the dough is smooth and uniform, stop mixing.
8

Preheat your oven to 350°F (180°C). Pipe your choux shapes onto a baking sheet using a piping bag or a plastic bag with a corner cut off. Get creative with your Paris-Brest shapes. Bake for 10 minutes, then lower the oven to 320°F (160°C) and bake for 15 minutes, then lower to 250°F (120°C) and bake for another 15 minutes. Watch the baking time to suit your preference. Let the choux cool on a wire rack.
9

Add the praline paste to your pastry cream and whisk. Fill the choux as you like with a piping bag and dust with powdered sugar 🎉