The Paris-Brest is a popular and amazing French pastry. I tried to make this recipe last sunday and it went so bad that I wanted to start again today. And there it is ! This time it went very well and I can't be more happy !
First we need to make the cream with a praline flavour. Then, 3 yolks, 50 g sugar, 250 gr milk (1/4 liter), 35 gr flour (or a mix of flour and corn starch) and 75 gr of praline (pralin, recipe here : click!).
Boil the milk, add the pralin, mix, and remove from the heat. Beat the yolks and the sugar until the mixture become white, then add the flours and mix again. Now pour 1/3 of the milk on the mixture and mix well, add the milk that's left and cook over a high heat for about 1 or 2 minutes, keep whipping until the mixture become thick and smooth. Let cool down and reserve in the fridge.
Now we need to make a crown with a "pâte à choux", a dough actually. Then, 2 eggs, 125 gr water, 100 gr all purpose flour, 50 gr butter and some sliced almonds.
Boil the water with the butter, when the butter is completely melted add the flour in once and mix until the dough does not stick anymore on the pan. Then cook 1 or 2 minutes more to dry the dough, remove from the heat and let cool down 2 or 3 minutes. Now add 1 egg, mix well and add the other one, mix again. At this time we need a pastry bag. Fill the pastry bag with the dough and on a oven tray make a ring with the dough (about 20 cm of diameter) Then depending on the size of the tip, make 1 or 2 more rings on the internal side of the first ring. Then on the top of these, make 2 more rings and again one more over these lasts. Glaze them with a bit of egg and water blend together and sprinkle with the sliced almonds.
Bake for 30-35 min in a oven, medium heat and door ajar. When done, turn off the oven and let the crown inside for about 10-15 min door opened. Then, let cool down out of the oven. When completely cooled, slice it in 2 horizontally.
Now it's time to fill the crown but we have to finish the cream, and for that we'll need 100 g of butter at room temperature. Get the praline cream out of the fridge. Whip well the butter with a whisk and add the praline cream in several times and whip again until smooth. Then put the cream in a pastry bag with a fluted tip and start to fill the crown (try to make it good looking). Put down the other half crown over the cream and sprinkle it with powdered sugar.
Ready to be enjoyed ! (or reserve on the fridge)
the rings of dough, sprinkled with almonds...
after 35 min in the oven (be careful, oven door ajar !)...
sliced in 2...
the praline cream...
filling the crown...
the cap over the cream...
and voilà... for 6 persons or 4 greedies..
Little advice : if you don't find praline paste, then use granular praline but it could be a good idea to mix it in a blender before to use it in order to have a fine paste (or even a fine powder).
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