paris brest

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paris brest

paris brest

paris brest
paris brest
Number of persons
For the dough:

12.5 cl milk and water

55 g butter

10 g caster sugar

50 g flour

2 eggs

20 g cornstarch

20 g slivered almonds


Icing Sugar
For the cream:

25 cl of milk

3 egg yolks

125 g softened butter

20 g cornstarch

60 g sugar

115 g praline powder

Total Time: 1h15
Preparation: 30 min
Cooking time: 45 min

Make the cream first. Bring the milk to the boil. Whisk the yolks with the sugar until they turn white, add the cornstarch. Pour over the boiling milk in a trickle while whisking. Thicken over medium heat, stirring until boiling. Leave to cool.
Work the butter into an ointment. Add the custard and praline, whisking to aerate the mass.
Turn on the oven at 180°C. Cover the baking sheet with baking paper. Bring the water and milk to the boil with the butter, sugar and a pinch of salt. Add the flour and the cornflour all at once. Stir vigorously until the dough comes away from the sides. Turn off the heat, add the eggs one by one, whisking vigorously. Stop whisking when the dough is smooth.
Make a circle of dough of 20 cm on the plate with a piping bag. Form a second circle on top and then a third. Decorate with almonds.
Brown 30 minutes in the oven. Let cool in the oven off, door ajar. Slice the crown in the thickness.
Garnish the bottom of the cream, put the lid back on and powder with icing sugar.

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