Paris-Brest recipe
Cracker preparation: Mix all the ingredients together until a ball forms. Roll it out between two sheets of parchment paper (approximately 3 mm thick) and then, using two cookie cutters (7 cm and 3 cm), cut out rings. Freeze.
- Craquelin
- 100 g de sucre
- 100g of flour
- 80g of butter
- Choux pastry
- 125 g of water
- 125 g of milk
- 5 g de sucre
- 5 g of salt
- 150 g of flour
- 125g of butter
- 4 large eggs
- Crème
- 225 g of milk
- 50g of liquid cream
- 45 g de sucre
- 2 egg yolks
- 15g of pastry cream mix
- 15 g of flour
- 150g of softened butter
- 100g of praline
- 50g of hazelnut paste
- Mix all the ingredients together until a ball forms. Roll it out between two sheets of parchment paper (about 3 mm thick) and then, using two cookie cutters (7 cm and 3 cm), cut out rings. Freeze.
- Preheat your oven to 250°C (480°F). In a saucepan, combine the milk, water, butter (cut into pieces), salt, and sugar. Bring to a boil, then remove from the heat and add the sifted flour all at once. Mix well to incorporate. Return the saucepan to the heat for 1 minute, stirring constantly until a ball of dough forms. Transfer this ball to a mixing bowl and stir for 3 minutes to cool. Add 1 egg and stir until the dough is smooth, then add the remaining eggs in the same way. Stop mixing when the dough has a glossy, satiny appearance. Transfer the choux pastry to a piping bag fitted with a 10mm plain nozzle and pipe rings of choux pastry onto a baking sheet lined with parchment paper. Remove the craquelins from the freezer and top each ring of choux pastry with a craquelin ring. Turn off the oven and place the baking tray inside for 10 minutes. After 10 minutes, turn the oven back on (without opening the door) to 160°C for 30 minutes. Remove the choux pastry rings from the oven.
- Sift the flour and pastry cream mix. In a mixing bowl, whisk the egg yolks and sugar until pale and creamy, then add the flour and pastry cream mixture. In a saucepan, bring the milk and cream to a boil. Pour half of the hot milk into the mixing bowl, whisk to combine, then return the mixture to the saucepan and whisk constantly until it comes to a boil. Transfer the mixture to a bowl and cover with plastic wrap, pressing it directly onto the surface of the cream. Once the cream has cooled to room temperature, in the bowl of a stand mixer, beat the softened butter. Add the praline and hazelnut paste, then gradually whisk in the pastry cream until light and fluffy. Transfer the cream to a piping bag fitted with a 10mm nozzle and refrigerate.
- Carefully cut the choux pastry ring in half, then, using the piping bag, pipe 7 domes. Gently replace the top of the ring.
Preparing the choux pastry: Preheat your oven to 250°C.
In a saucepan, combine the milk, water, butter cut into pieces, salt, and sugar. Bring to a boil, then remove from the heat and add the sifted flour all at once. Mix well to incorporate.
Return the pan to the heat for 1 minute, stirring constantly until a ball forms.
Place this ball in a mixing bowl and stir for 3 minutes to cool it down.
Add 1 egg and stir until the batter is smooth, then add the remaining eggs in the same way. Stop mixing when the batter has a satiny appearance.
Place the choux pastry in a piping bag fitted with a 10mm plain nozzle, and pipe the choux pastry rings onto a baking sheet lined with parchment paper.
Take the crackers out of the freezer and cover each choux pastry ring with a cracker ring.
Turn off the oven and then place the tray in the oven for 10 minutes.
After these 10 minutes, turn the oven back on (without opening it) at 160°C for 30 minutes.
Remove the choux pastry crowns from the oven.
Preparing the cream: Sift the flour and the pastry cream mix.
In a mixing bowl, combine the egg yolks and sugar until they turn white, then add the flour and pastry cream mixture.
In a saucepan, bring the milk and cream to a boil.
Pour half the milk into the mixing bowl, mix, then return to the saucepan, stirring constantly until it first boils.
Transfer to a salad bowl and cover with cling film.
Once the cream is at room temperature, in a stand mixer bowl, whisk the softened butter, add the praline and hazelnut paste, then gradually incorporate the pastry cream and let it rise.
Place the resulting cream in a piping bag fitted with a 10mm nozzle and refrigerate.
Assembly: Carefully cut the choux pastry ring in half, then, using the piping bag, make 7 domes.
Carefully replace the top of the crown.
