Paris Brest is a dessert made of praline cream and choux pastry in a wheel shape to celebrate the bike race from Paris to Brest and back to Paris which is about 1,200km/750 miles!
My husband is actually from a small town not too far from Brest, so when we were visiting a couple years ago, we got to see all the bikers come through the town at midnight, which was actually really so heartwarming to see all the bikers absolutely wrecked but still so determined🥰
P.S. My Linktree has everything linked like the tools that I used in this video – from my hanging baskets to my plates, mixing bowls, my bracelet, & even my outfits. Link is in my bio !
Also to be honest, praline is not my favorite flavor, which is quite a hassle since many of the desserts in France try to incorporate praline whenever possible e so for my praline, I like to do half hazelnut and half almond, but feel free to use full hazelnut or also just get store bought
Craquelin (not necessary to make, but l like the look of it, and it makes it bake more evenly) 30 grams butter cold 45 grams raw sugar 45 grams of plain flour -Combine butter and flour till sandy, add sugar. Combine into a ball. Roll between parchment to as thin as possible, cut out circles. Put in freezer.
Choux 60 grams water 60 grams milk 50 grams butter Pinch salt Pinch of sugar 75 grams of flour 100-125 grams of eggs (2-3eggs) -Combine first 5 ing in pan. Bring to boil and doubles in volume. Add flour off heat and mix. Put back on medium heat and whisk for about one minute to dry out. Put in mixer and mix for 1-2 minutes. Add egg in 3 additions, check consistency once 100 grams is added, if it falls off in a beak shape like in video, it's done, don't add any more egg. Put in piping bag and pipe circles. Add craquelin on top. Bake at 200C 20-25 min, do not open oven. Then once it is almost down, open oven to release steam and continue to bake till it is browned and dried out.
Praline 50 grams hazelnuts – toasted and skin removed 50 grams almonds – can use toasted or blanched Pinch of salt 100 grams of sugar 40 grams of water -add water and sugar to pan, and cook till caramel. Pour over nuts, let cool. Then put in food processor or hand immersion blender and grind till smooth.
Pinch of salt Dash of vanilla 75 grams praline 150 grams of softened butter -mix yolks, sugar, cornstarch, salt and vanilla. Bring milk to steam and whisk into egg mixture. Put back in pan and continually whisk over medium heat till it thickens and bubbles. Take of heat and add praline. Leave to cool. Whisk softened butter, add in praline cream and mix together. Put in piping bag.
Assembly Cut choux in half, pipe in cream, top with the other half and decorate as you’d like!
23 Comments
Paris Brest is a dessert made of praline cream and choux pastry in a wheel shape to celebrate the bike race from Paris to Brest and back to Paris which is about 1,200km/750 miles!
My husband is actually from a small town not too far from Brest, so when we were visiting a couple years ago, we got to see all the bikers come through the town at midnight, which was actually really so heartwarming to see all the bikers absolutely wrecked but still so determined🥰
P.S. My Linktree has everything linked like the tools that I used in this video – from my hanging baskets to my plates, mixing bowls, my bracelet, & even my outfits. Link is in my bio !
Also to be honest, praline is not my favorite flavor, which is quite a hassle since many of the desserts in France try to incorporate praline whenever possible e so for my praline, I like to do half hazelnut and half almond, but feel free to use full hazelnut or also just get store bought
Craquelin (not necessary to make, but l like the look of it, and it makes it bake more evenly)
30 grams butter cold
45 grams raw sugar
45 grams of plain flour
-Combine butter and flour till sandy, add sugar.
Combine into a ball. Roll between parchment to as thin as possible, cut out circles. Put in freezer.
Choux
60 grams water
60 grams milk
50 grams butter
Pinch salt
Pinch of sugar
75 grams of flour
100-125 grams of eggs (2-3eggs)
-Combine first 5 ing in pan. Bring to boil and doubles in volume. Add flour off heat and mix. Put back on medium heat and whisk for about one minute to dry out. Put in mixer and mix for 1-2 minutes. Add egg in 3 additions, check consistency once 100 grams is added, if it falls off in a beak shape like in video, it's done, don't add any more egg.
Put in piping bag and pipe circles. Add craquelin on top. Bake at 200C 20-25 min, do not open oven.
Then once it is almost down, open oven to release steam and continue to bake till it is browned and dried out.
Praline
50 grams hazelnuts – toasted and skin removed
50 grams almonds – can use toasted or blanched
Pinch of salt
100 grams of sugar
40 grams of water
-add water and sugar to pan, and cook till caramel. Pour over nuts, let cool. Then put in food processor or hand immersion blender and grind till smooth.
Praline mousseline cream
250 grams milk
40 egg yolks (about 2)
60 grams sugar
30 grams cornstarch
Pinch of salt
Dash of vanilla
75 grams praline
150 grams of softened butter
-mix yolks, sugar, cornstarch, salt and vanilla. Bring milk to steam and whisk into egg mixture. Put back in pan and continually whisk over medium heat till it thickens and bubbles. Take of heat and add praline. Leave to cool. Whisk softened butter, add in praline cream and mix together. Put in piping bag.
Assembly
Cut choux in half, pipe in cream, top with the other half and decorate as you’d like!
Et voila bon appétit!
Fabulous!!!!
The dessert looks adorable.
Superb
So pretty, and looks so yummy!😋
Took screenshots of all the stages! One of my favourites! ❤❤❤
🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉 good morning
There must be a delivery service from the Place Monge to the Midwestern US, right? Please tell me there is.
Divni ste vi i to što radite ! Čisti užitak za gledanje ! 👌✨️
Beautiful and very inspiring for a non baker like me🎉❤
Nice Pastry. Also loved the way the dog was waiting to taste it at last.😊
Simply love your post so gorgeous
Oh my….🤎
Looks delicious and oh so beautiful!
Thank you so much for chairing your recepies whit us 😊😊🥰🥰
Your videos are so charming.
Artist at work
Le Chien c'est mignon!
Delightful!
I like your desert very much !!! 💞💞💞
😍😍😍😍😍😍😍👍👍👍
👋 AINSLEY😊,
Beautiful dessert😊…
Ty for sharing your pastry recipe ❤….hugs to dog..
MashaaAllah 😍