One of the wonders of French pastry art, one of those desserts that remain etched in the memory after tasting, a real delight for the eyes and the palate: here’s how to summarize Paris Brest in a few lines!
Born in 1891 by the golden hands of Louis Durand, this dessert is made up of a circle of choux pastry abundantly filled with mousseline cream, that is a Creme Patissiere whipped with butter in order to become very smooth, velvety and with a silky texture that makes it unique and unforgettable!
High-calorie? Of course! Delightful? Obvious! 😉
However, really believe me if I tell you with an open heart that at least once in your life the Paris Brest should be tried! While it is true that the calorie intake is not irrelevant, it is equally true that this is the typical dessert that satisfies you immediately: it is so good that seriously a slice is enough to be at peace! So I would say that the right compromise can be found, do you agree with me?
The recipe is not the simplest, I have to admitt it: it’s not one of those recipes that we can call fast and easy. You have to take your time, the right calm and leave with the most appropriate state of mind: knowing that you are committing a little energy and a few hours of work to create a real pastry dessert!
Paris Brest is an elegant dessert that must be kept in mind for a special occasion: I see it perfect for the just ended Valentine’s Day, for example, but also for the nearby Father’s Day! I assure you that our home dad was super, but super, but super happy as soon as the fork with the delicate morsel reached his lips!
Believe me: you have to do it!
A few days ago I showed you the base of this Paris Brest on Instagram, and today I finally arrive with all the details: I write you here the ingredients, but to read all my recipe with step-by-step photos, I refer you directly HERE on Ricetta.it, taking the opportunity to announce you the beginning of my new working adventure!
Happy reading and good execution! 😉
NOTE: the recipe is in Italian, but you can easily translate it with mr google! 😉
However, the step-by-step photos will clarify any doubts!
And, as always, you already know that for any doubts I am here to help you!
READ HERE MY STEP BY STEP PHOTO RECIPE TO PREPARE PARIS BREST
paris brest: a fine French dessert
Ingredients
For the choux pastry:
- 125 ml water
- 90 g butter in chunks
- 1 pinch of salt
- 125 g flour
- 4 medium eggs.
For the mousseline cream:
- 3 medium egg yolks
- 80 g sugar
- 15 g flour
- 10 g cornstarch
- zest of 1 lemon
- 250 ml milk
- 125 g butter in chunks at room temperature.
To complete:
- 2 tablespoons of milk
- 1 tablespoon of sliced almonds
- 1 tablespoon of icing sugar.
Instructions
- Read HERE my step by step photos recipe!
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