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Paris-Brest
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Prep Time:
120 minutes
Cook Time:
37 minutes
Total Time:
157 minutes
Paris-Brest: a visually stunning wheel-shaped pastry made of choux paste, named after the iconic bike race between Paris and Brest.
Ingredients:
  • 1 cup all-purpose flour
  • 5 eggs
  • 0.25 cup milk
  • 0.75 cup water
  • 0.25 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 0.25 cup sliced almonds
  • 1 cup heavy cream, chilled
  • 2 tablespoons confectioners' sugar
Instructions:
  • Preheat your oven to 425 degrees F (220 degrees C) and add a small pan with 2-3 cups of hot water to create steam. Grease a large baking sheet with shortening, dust with flour, and use a 10-inch pan as a guide to draw a circle on the sheet with a toothpick.
  • Combine 4 eggs in a small measuring cup using a fork, then set aside.
  • In a saucepan over medium heat, simmer the milk, water, salt, and butter. Once it reaches a full boil, add the flour all at once and mix until a paste forms. Cook for about 40 seconds until the paste thickens slightly. Remove from heat and transfer the paste to a mixing bowl. Allow it to cool for approximately 4 minutes.
  • Using a mixer on low, combine the paste and gradually incorporate the beaten eggs until well combined. Transfer the paste to a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste onto a sheet pan following the outlined 10-inch ring, then pipe a second ring inside it followed by a third ring on top. Gently brush the rings with the remaining beaten egg and press sliced almonds on top.
  • Place the dish in the oven on the bottom rack and bake at 425 degrees F (220 degrees C) for 20 minutes. Lower the temperature to 375 degrees F (190 degrees C) and bake for approximately 12 more minutes or until golden brown. Take it out of the oven, slice the top off with a long serrated knife, remove any uncooked dough inside, put the top back on, and return to the oven to crisp up for around 5 more minutes. Let it cool on a rack before serving.
  • For the filling: Whip the smooth pastry cream. In a bowl, combine heavy cream and vanilla, beat until soft peaks form. Add confectioners' sugar and continue beating. Fold in pastry cream, transfer to a piping bag with a star tip. Pipe cream into the ring, top with the top, and sprinkle with powdered sugar if desired.

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