The Paris-Brest Cake

This french pastry which name was taken from the Paris-Brest-Paris bicycle race was invented in 1910 by Louis Durand, a french pastry maker from Maison-Lafitte.

The ring form was inspired by the bicycle wheels. The Paris-Brest is made of choux pastry, pastry cream mixed with a fine praline whipped buttercream which fill the choux pastry ring before serving.

Everything is ready in advance, it stands at the last minute. The choux pastry can be done in the robot.
Difficulty: Easy
Preparation: 1 hour
Cooking time: 20 minutes

Ingredients paris-brest cake recipe

Specific ingredients

Praline can be difficult to find in every grocery store so you can order it easily and quickly on Amazon.

• Hazelnut PralinePhoto credit: © Eatwell101.com

For 6:

Choux pastry:

• ¼ l water
• 100 g butter
• 200 g flour
• 4 or 5 eggs depending on their size
• 1 pinch salt

Custard:

• ¼ l milk
• 3 egg yolks
• 70 g sugar
• 20 g cornflour (cornstarch)
• 1 bag of praline

Buttercream:

• 100 g sugar
• 1 dl water
• 125 g soft butter
• 2 eggs
• 2 egg yolks

Preparation Paris-Brest

Prepare the choux pastry:
Preheat oven to 180 ° C, gas mark 6.
In a saucepan, add water, butter and a pinch of salt and the melted butter.
Then pour all the flour and mix quickly so that it does not form lumps.
Then add eggs one by one, stirring vigorously to mix well with the dough.
On a baking sheet lay some parchment paper and place a wreath made with choux pastry.
Put in the oven and bake 20 minutes.
Remove from oven and let cool.

Meanwhile, prepare the pastry cream:
Heat the milk.
In a bowl, mix egg yolks, sugar and cornstarch.
Pour the hot milk, stirring well, return the pan to the heat and boil 2 minutes, stirring, add the praline and mix.
Book. Make the butter cream. Heat water and sugar to 120°c.
In a bowl, mix the eggs and yolks, add sugar, stirring constantly.
Add the softened butter and mix with a spatula. When the cream is cooled, mix them.
Just before serving, open the crown of two choux pastry, place one half on the serving plate, fill with cream, cover with the other half, sprinkle with slivered almonds and serve.

Wine suggestion: Champagne!

Bon appetit!