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Paris-brest
Paris-brest
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Prep Time:
180 minutes
Cook Time:
50 minutes
Total Time:
230 minutes
Decadent layers of custard-filled choux with coffee cream - simply indulgent!
Ingredients:
  • 100g butter
  • 185ml (3/4 cup) water
  • 115g (3/4 cup) plain flour, sifted
  • 3 eggs, lightly whisked
  • 300ml ctn double cream
  • 12.00 gm pure icing sugar, sifted
  • 30.00 ml Coffee & Chicory essence
  • 100g 70% cocoa dark chocolate, coarsely chopped
  • 50g butter, extra
  • 310ml (1 1/4 cups) milk
  • 250ml (1 cup) thickened cream
  • 3 egg yolks
  • 40.00 ml flour
  • 8.80 gm vanilla essence
Instructions:
  • In a saucepan over medium heat, melt the butter with water until it comes to a boil. Remove from heat and stir in the flour with a wooden spoon until a smooth paste forms. Cook for 1-2 minutes until a ball of dough forms and pulls away from the sides of the pan. Transfer the dough to a bowl and cover with plastic wrap. Let it cool for 5 minutes.
  • Preheat your oven to 200°C. Line 2 baking trays with non-stick baking paper. Draw four 10cm and four 7.5cm diameter discs on separate sheets of baking paper, spacing them out for spreading. Mix in 1 tablespoon of egg with the dough. Use an electric beater to combine. Slowly add the rest of the egg, 1 tablespoon at a time, beating thoroughly until the dough is thick and glossy.
  • Fill a piping bag fitted with a 2cm star-shaped nozzle with the dough. Pipe a circle inside each disc on the trays. Lightly sprinkle trays with water. Bake at 200°C for 30 minutes, then reduce oven to 180°C and bake for an additional 10 minutes until puffed and golden. Using a metal skewer or small knife, pierce the pastry bases to release steam. Leave pastries in the oven with the door slightly open for 20 minutes to cool. Transfer to wire racks to cool completely.
  • To prepare the creme patissiere, gently heat milk and cream in a saucepan until almost boiling. Let it cool for 5 minutes. In a bowl, whisk egg yolks, sugar, and flour until smooth. Gradually mix in the milk mixture. Cook the mixture in a clean pan over low heat for 5 minutes until thickened. Add vanilla, then transfer to a bowl and cover with plastic wrap to cool. Chill in the fridge for 2 hours before using.
  • Split the pastry rings in half carefully. Spread the creme patissiere evenly on the base of each ring. Place the top pastry on top. Whip the cream and icing sugar until stiff peaks form, then gently fold in the coffee essence. Place the large pastry rings on individual plates and generously spoon the coffee cream on top. Finish by topping each with a small pastry ring.
  • Melt the chocolate and extra butter in a small saucepan over medium heat until smooth. Let it cool for 2-3 minutes, then drizzle over the pastries.

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