adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Strawberry & raspberry Paris-Brest
0 Likes
Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
"Decadent strawberry and raspberry Paris-Brest, a delightful twist on a classic eclair by Katie Quinn Davies."
Ingredients:
  • 300ml thickened cream
  • 1 vanilla bean, split, seeds scraped
  • 20.00 ml amaretto (see notes)
  • 150g icing sugar
  • 250g punnet strawberries, quartered
  • 2 x 125g punnets raspberries
  • 40g almond
  • 100g unsalted butter
  • 125ml milk
  • 175g plain flour
  • 3.00 gm pure icing sugar, sifted
  • 5 eggs
Instructions:
  • Preheat the oven to 210°C and line a baking tray with parchment paper. Draw an 18cm circle in the center of the paper, then flip it over.
  • In a saucepan over medium heat, melt the butter with the milk and 1/2 cup (125ml) water. Add the flour and icing sugar, then stir until the mixture pulls away from the sides of the pan. Transfer to a heatproof bowl and let it cool.
  • Beat 4 eggs gently, adding them gradually to the mixture while beating thoroughly until the mixture turns thick and glossy. Transfer the dough into a piping bag with a plain, round 2cm nozzle.
  • Pipe one ring over a circle template, followed by another ring on the inside, letting them touch. Pipe a third ring over the first two and smooth out any bumps with a wet finger. Lightly beat the remaining egg and brush it over the dough.
  • Bake at 220°C for 15 minutes, then lower the temperature to 190°C and bake for another 30 minutes until golden and puffed. Let it cool in the oven with the door slightly open after turning off the heat.
  • Using electric beaters, whip together cream, vanilla seeds, amaretto, and 1 tablespoon of icing sugar until soft peaks form.
  • With a sharp knife, gently split the pastry ring in half horizontally. Discard any moist or uncooked pastry. Then, generously spread the cream mixture on the bottom half and layer with the strawberries and raspberries. Finally, place the top pastry layer over the fruit.
  • Prepare the icing by sifting 140g of icing sugar into a bowl and stirring in 1-2 tablespoons of water. Mix until smooth, then generously drizzle over the pastry, letting it cascade down the sides. Sprinkle with almonds and a dusting of extra icing sugar before serving.

Similar Recipes