How To Make A Paris-Brest Pastry
A classic pate a choux and pastry cream lend itself beautifully to this traditional French dessert. Created in 1910 to commemorate a bicycle race from Paris to Brest in France, this dessert has had over 100 years to earn its perfection-and let us tell you, it’s darn near flawless. Its round shape originally signified the bicycle wheel but we also think it works perfectly for the holiday season (hello, wreaths). Our favorite part is you can make a big one to be cut and shared or mini individual ones. However you do it, this dessert is an incredibly impressive one to whip up. Not super comfortable making a pate a choux? Watch the video and our online pastry school chef will walk you through each step so you can master this delicious confection.
Pate A Choux Ingredients
1 cup milk
1 cup water
8 oz butter
9 ounce flour
1 cup sliced almonds
Pate A Choux Directions
1. Bring the milk, water and butter to a simmer. Add the flour and cook until a film is formed on the bottom of the pot. Add to a standing mixer bowl and let cool slightly before adding in the eggs one-by-one. Pipe in desired size circle and cover with sliced almonds. For a large ring, bake at 350 degrees for about 50-60 minutes until a deep golden brown color. Set aside to cool.
Hazelnut Pastry Cream Ingredients
2 cups milk
2/3 cup sugar
3 tbsp corn starch
2 oz butter
1 cup hazelnut butter
Hazelnut Pastry Cream Directions
1. Add ½ cup of the milk to the corn starch and add the eggs. Bring the remaining milk, sugar and butter to a scald. Temper the egg mixture into the milk mixture and cook until thick over medium heat. Add the hazelnut paste. Chill.
1 ½ cups heavy cream
1/3 cup sugar
2 pints strawberries
1. Whip the cream with the sugar until thick. Wash and take the top off of the strawberries.
2. Slice the ring in half and pipe in a layer of the cool pastry cream. Place the strawberry on top and pipe the whipped cream over the strawberries. Place the top on and dust with powdered sugar. Serve.