paris brest: a fine French dessert
No more secrets for the elegant French dessert : read my recipe, leave everything you're doing and put on your apron! ;-)
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!