Recipe For Paris-Brest
Author: 
 
These beautiful pastries are well worth the effort
Ingredients
for the praline
  • 25g sugar - I used fructose
  • 25g blanched almonds
for the choux pastry
  • 70mls water
  • Pinch of salt
  • 40g butter, cut into small cubes
  • 14g caster sugar - I used fructose
  • 80g flour
  • 2 eggs
for baking the Paris-Brest
  • 1 egg yolk, reserve the white for the Italian meringue
  • 25g flaked almonds, lightly toasted and crushed
for the confectioners custard
  • 125mls milk
  • 16g flour
  • 44g caster sugar - I used fructose
  • 4g butter
  • 1 egg
  • Pinch of salt
for the French butter cream
  • 50mls milk
  • 2 eggs
  • 50g caster sugar - I used fructose
  • 100g butter, cut into small cubes, and placed into a glass bowl
  • 40g praline
for the Italian meringue
  • 75g caster sugar - I used fructose
  • 25mls water
  • 1 egg white
Instructions
for the praline
  1. Place the nuts into a non stick frying pan and heat over a low temperature
  2. Place the sugar into a stainless steel frying pan
  3. Hear the sugar over a medium temperature until a caramel forms
  4. Add the nuts and stir quickly
  5. Pour out onto a silpat immediately
  6. Leave to cool
  7. Blitz in a food processor until fine
for the choux pastry
  1. Preheat the oven to 180° Celsius
  2. Place the water, salt, butter and sugar into a saucepan
  3. Heat on a medium temperature until the butter melts
  4. Increase the temperature and bring to the boil
  5. Remove from the heat and add the flour
  6. Mix quickly and return to the heat
  7. Stir on a medium temperature until the pastry pulls away from the sides
  8. Remove from the heat and leave to cool slightly
  9. Using a wooden spoon beat in the eggs until completely combined and the pastry is glossy
  10. Place the pastry into a piping bag with a 10mm nozzle
  11. Pipe into circles that are 7.5cm in diameter, you need to pipe 3 layers per circle
  12. Brush with the egg wash and sprinkle the top with the almonds
  13. Bake for 25 minutes
  14. Cool in the oven with the door open
  15. Remove and set aside until cold
for the confectioners custard
  1. Place the milk into a saucepan and bring to the boil
  2. Pour into a heatproof measuring jug
  3. Place the flour, sugar, butter, egg and salt into the saucepan and whisk
  4. Add the milk and stir well with a wooden spoon
  5. Return to the heat and boil for 2 minutes stirring constantly
  6. Pour into a glass bowl and place some cling film over the top to prevent a skin from forming
  7. Leave to get cold
for the French butter cream
  1. Place the milk into a saucepan and bring to the boil
  2. Place the eggs and the sugar into a bowl and whisk until ribbon stage
  3. Pour the milk over the egg mixture, whisking continuously
  4. Return to the heat on a medium temperature
  5. Stir constantly with a wooden spoon until you get a thick custard
  6. Pour over the butter, and whisk by hand until the butter has been incorporated
  7. Leave to cool before adding the praline
for the Italian meringue
  1. Place the sugar and water into a saucepan
  2. Heat on a medium temperature until soft ball stage (116° Celsius)
  3. Place the egg white into a stand mixer and whisk until stiff
  4. Add the syrup slowly, whisking continuously
  5. Continue whisking until the meringue is cold
for the Paris-Brest
  1. Cut the choux rings in half horizontally
  2. Mix together the confectioners custard, French butter cream and Italian meringue
  3. Place into a piping bag with a large star nozzle
  4. Pipe the mixture onto the bottom half of the choux rings
  5. Replace the top half and enjoy
Notes
The meringue will keep in the fridge
Recipe by Lavender and Lime at https://tandysinclair.com/paris-brest/