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Paris-Brest
0 Likes
Prep Time:
145 minutes
Cook Time:
120 minutes
Total Time:
265 minutes
Delicious cream-filled pastry puffs - easy to make and absolutely decadent. Treat yourself!
Ingredients:
  • 215.00 gm caster sugar
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
  • 515.00 gm milk
  • 1 tsp vanilla bean paste
  • 4 egg yolks
  • 141.90 gm caster sugar
  • 32.50 gm cornflour
  • 25g butter, chopped
Instructions:
  • Prepare creme patissiere by heating milk and vanilla in a saucepan until simmering. In a separate bowl, beat egg yolks, sugar, and cornflour until thick. Slowly add hot milk while beating. Return mixture to saucepan and cook until thickened. Remove from heat, stir in butter, cover with plastic wrap, and allow to cool. Refrigerate until chilled.
  • Preheat your oven to a toasty 220°C (200°C fan-forced) and get your 3 large baking trays ready by lining them with baking paper.
  • In a saucepan over medium heat, melt butter in 2/3 cup of cold water. Bring to a gentle boil, stirring occasionally, for 3 to 4 minutes until the mixture is smooth and just starts to boil.
  • Lower the heat and sprinkle in the flour. Stir constantly for 2 to 3 minutes until the mixture pulls away from the side of the pan and forms a ball. Allow it to cool for 5 minutes before proceeding.
  • Set aside 2 teaspoons of beaten egg. Using a wooden spoon, gradually mix in the rest of the beaten egg until the dough is glossy and forms easily droppable mixture.
  • Transfer the dough into a piping bag with a 1cm plain nozzle attached. Pipe 7cm rings onto trays, making sure they are 6cm apart. Brush the pastry with the reserved egg.
  • Bake one tray of rings for 5 minutes until golden and puffed. Reduce heat to 180°C/160°C fan-forced. Cut rings in half horizontally and bake for an additional 8 to 10 minutes. Place cut-side up and bake for 5 more minutes. Cool on tray before increasing temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
  • Fill a piping bag with creme patissiere using a 1cm fluted nozzle. Pipe onto bases, top with remaining pastry, and place on a baking paper-lined tray.
  • In a saucepan over medium heat, combine sugar and 1 cup of cold water. Stir gently for 5 minutes until sugar is fully dissolved. Let it boil for 15-17 minutes until the mixture turns golden. Quickly drizzle the toffee over the pastry tops. Allow it to set for 10 minutes before serving. Enjoy!

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