Paris-Brest

Health score
2%
Paris-Brest
157 min.
10
328kcal

Suggestions


Indulge in the delightful flavors of Paris-Brest, a classic French pastry that is sure to impress your family and friends. This exquisite dessert, named after the famous bicycle race between Paris and Brest, is a true celebration of choux pastry and creamy goodness. With its rich history and elegant presentation, Paris-Brest is not just a treat for the taste buds but also a feast for the eyes.

Imagine biting into a golden, puffed ring filled with a luscious blend of pastry cream and whipped cream, all encased in a delicate choux pastry. The addition of sliced almonds adds a delightful crunch, making each bite a harmonious blend of textures. Perfect for special occasions or as a decadent side dish, this recipe serves up to 10 people, making it ideal for gatherings or celebrations.

With a preparation time of just over two and a half hours, the process of creating this masterpiece is as rewarding as the final result. From the moment you preheat your oven to the last sprinkle of confectioners' sugar, you'll find joy in every step. Whether you're a seasoned baker or a novice in the kitchen, this Paris-Brest recipe will guide you through the art of pastry making, allowing you to create a stunning dessert that will leave everyone asking for seconds.

Ingredients

  • 0.3 cup almonds sliced
  • tablespoons powdered sugar 
  •  eggs 
  • cup flour all-purpose
  • cup cup heavy whipping cream chilled
  • 0.3 cup milk 
  • 2.5 cups pastry cream 
  • 0.3 teaspoon salt 
  • tablespoons butter unsalted softened
  • teaspoon vanilla extract 
  • 0.8 cup water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • oven
  • mixing bowl
  • blender
  • toothpicks
  • measuring cup
  • pastry bag
  • serrated knife

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.
  3. Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
  4. Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little.
  5. Remove from heat and place paste into a mixing bowl.
  6. Let cool about 4 minutes.
  7. With a mixer on low, mix the paste and slowly add the beaten eggs.
  8. Mix slowly but thoroughly until all of the eggs have been added.
  9. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
  10. Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown.
  11. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring.
  12. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
  13. To Make The Filling: Whip the pastry cream until smooth.
  14. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed.
  15. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.

Nutrition Facts

Calories328kcal
Protein10.07%
Fat59.38%
Carbs30.55%

Properties

Glycemic Index
15.96
Glycemic Load
11.57
Inflammation Score
-5
Nutrition Score
9.1904347979504%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.06mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:328.47kcal
16.42%
Fat:21.78g
33.51%
Saturated Fat:12.13g
75.81%
Carbohydrates:25.22g
8.41%
Net Carbohydrates:24.59g
8.94%
Sugar:6.22g
6.91%
Cholesterol:163.48mg
54.49%
Sodium:159.49mg
6.93%
Alcohol:0.14g
100%
Alcohol %:0.11%
100%
Protein:8.31g
16.62%
Vitamin B2:0.4mg
23.55%
Selenium:16.24µg
23.2%
Phosphorus:181.78mg
18.18%
Vitamin A:816.79IU
16.34%
Calcium:144.23mg
14.42%
Vitamin D:1.86µg
12.4%
Vitamin B1:0.16mg
10.89%
Vitamin B12:0.65µg
10.8%
Folate:41.78µg
10.44%
Vitamin B5:0.99mg
9.88%
Vitamin E:1.29mg
8.58%
Manganese:0.15mg
7.54%
Iron:1.32mg
7.32%
Potassium:240.94mg
6.88%
Magnesium:25.67mg
6.42%
Zinc:0.89mg
5.97%
Vitamin B6:0.1mg
5.18%
Vitamin B3:0.96mg
4.79%
Copper:0.09mg
4.3%
Fiber:0.63g
2.5%
Vitamin K:1.61µg
1.54%
Source:Allrecipes