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Paris-Brest - A Classic French Pastry
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- Опубликовано: 28 янв 2023
- Paris-Brest the Betul Way
Ingredients:
For Choux Pastry:
100 ml milk
100 ml water
2 tsp sugar
Pinch of salt
85 g butter
130 g flour
4 medium 220g eggs (at room temp)
For the Vanilla Almond Cream:
2 1/2 cups (550ml) milk
3/4 cup (150g) sugar
3 (60g) egg yolk
6 tbsp (54g) cornstarch
4 tbsp (56g) butter
1 tbsp vanilla extract
1/2 cup almond butter or praline paste
For the Top:
Almond butter or praline paste(optional)
Egg white
Sliced almonds
Instructions:
For the Choux Pastry:
Preheat the oven to 350F. Line a sheet pan with a nonstick silicone baking mat or parchment paper.
In a medium saucepan, add water, milk, sugar, salt, and butter and bring them just to a boil. Then add all the flour at once and stir until combined well using a wooden spoon or spatula.
Cook while stirring over low heat for 1-2 min. Remove from the heat and transfer it to a large bowl, allow it to cool.
Add the eggs one at a time, whisk with an electric mixer until smooth.
Transfer the dough into a piping bag with a 1/2-inch round tip. Using a 3-inch cookie cutters or molds make some round shapes and pipe the dough as in the IG Reel. (make sure they are not too thin)
Lightly brush the surface of the dough with egg white and sprinkle sliced almonds over top.
Bake 37-40 min until golden brown.
Once baked, put a wooden spoon between the door and the oven and leave the choux rings in the oven for 40-60 minutes to dry out well. (This process is important to make sure that the puffs do not collapse.)
Remove the puffs from the oven and cool completely.
Vanilla Almond Cream:
In a medium bowl, whisk together the egg, cornstarch, and 1/4 cup of the milk.
In a medium saucepan, place the remaining milk and sugar and bring them to a boil over medium-high heat.
Once the milk comes to a boil, very slowly drizzle a half cup of the hot milk mixture onto the egg mixture while mixing continuously. Then return the egg mixture to the saucepan and slowly bring to a boil while stirring constantly.
Once the mixture comes to a boil, remove it from the heat and set it aside to cool for 4-5 min.
Pour the cream into a large bowl and cover it with plastic wrap. Refrigerate overnight or for at least 3-4 hours.
Next day- In a large bowl, place the cold pastry cream, vanilla, butter, and almond butter or praline, and using an electric mixer whisk together until creamy and smooth for 7-8 min. Let it rest in the refrigerator until ready to use.
Assembly:
Using a sharp knife, split the choux shells in half horizontally. Pipe some almond butter onto the bottom and add place some almond pieces. Then using a star tip, pipe the cold vanilla almond cream over the almond butter and almonds as in the reel. Cover the half of the choux shell. Sprinkle powdered sugar over the top. Refrigerate for 20-30 min before serving.
Bon appétit!
From a french girl who love pastries and go try every great pastries chef , your « paris-brest » looks wonderful !!! Congratulations .
I am so glad I got randomly sent to this channel
Me too 😂❤
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I'm mesmerized by that dessert. 😉
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My fav French pastry ever❤️
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Moi aussi j’aime trop!
same, j’adore
Ingredients plz
it was invented for a famous bicycle race between Paris and Brest (Bretagne), that's why it is shaped like bicycle wheels !
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Perfeito.
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واقعا این یعنی هنر ... آشپزی زیبا ... مکان و لوازم زیبا و ساده .... و استفاده از موسیقی هایی بسیار زیبا ... انگار وارد دنیای رویایی آدم میشه ...♡
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Where is the recipe ⁉️ would you please help me find it. Thanks 🌹
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Paris Brest ❤ good realization congratulations
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Another great episode
Choux pastry...nice!
I feel like every other cooking Channel on youtube is just not worth watching anymore after I've discovered this one. Their production value may be high, and they may cook a5 Wagyu every single week. But your whole work surface has ingredients used in the recipe scattered around like something right out of a painting, and your food looks delicious, and most important of all homemade. Truly a wonderful Channel. Keep up the great work
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Appreciate the recipe in the description
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👀😋
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Yummy that looks perfect
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i want to eat thaaat.. it seems so yummy 😋
Tellement bon le Paris-Brest c'est absurde
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What am I looking at tho actually?
Art? Cooking/Baking? Design? History? Therapy?