Paris-Brest is a cake that was invented for a French cycling race which has the same name.
I decided to make my own version : the "Paris-Brest-Tromsø".
Why this name ? Because I say so !
And also to celebrate the Midnight Sun Marathon I wish to run one day in the city of Tromsø, north of Norway. A very special place to run where the sun doesn't set in June. At midnight the sun drops off to caress the horizon and then rises again, beautiful, isn't it ?
I know, this challenge is at the planning stage since ages... And until that, let's make the cake !
4 Servings,
The Crackelin :
- 25 gr flour
- 25 gr soft brown sugar
- 25 gr butter (softened)
Mix all the ingredients until homogeneous.
Then, roll it out 1 mm thick between 2 sheets of parchment paper. Place in the freezer like 15 minutes at least.
The Choux Pastry :
- choux pastry (recipe available here)
Put the dough in a pastry bag and lay down small balls of dough (like 3 cm) over an oven tray (covered with greaseproof paper). Stick each choux to each other, shape as a triangle (a triangle because of the 3 cities huh !)
Remove the crackelin dough from the freezer and cut small squares out of it. Put those squares on the top of each choux.
Put in preheated oven, medium heat, for 25 minutes. Meanwhile, do not open the oven for Christ's sake !! Then, turn the oven to low heat and open the door a little and keep it like that during those 10 minutes (this step is with the aim of removing the humidity inside the choux).
Leave to cool. Reserve.
The Raspberry Cream :
- 100 gr raspberry puree
- 25 gr sugar
- 1 whole egg
- 1 egg yolk
- 40 gr butter (at room temperature)
Clean the raspberries and mix them in the blender. Pass the puree through a sieve to get rid of the small seeds.
In a sauce pan, mix all the ingredients except the butter. Cook until it thickens (don't let boil). Leave to cool. When it reaches the room temperature, add the butter cut in cubes and beat until homogeneous. You can use a food processor if it remains bits of butter.
The Mousseline Cream :
The mousseline cream is a patissière cream expanded with softened butter.
- 25 cl milk (250 gr)
- 45 gr sugar
- 35 gr flour
- 1 vanilla sugar packet
- 2 egg yolks
- 100 gr butter (2 x 50 gr)
Boil the milk.
In a bowl, mix the yolks with the sugars, then add the flour, mix again until homogeneous. Pour the hot milk over this mixture, mix well. Put it back in the sauce pan and cook over gentle heat for 2 minutes, until it thickens. Remove from heat, add the half of the butter (50 gr), Mix until homogeneous. Leave to cool down.
Meanwhile, whip the other half of butter in a large bowl. (you can use a food processor)
When the patissière cream is at room temperature, put a bit of it (like 1/3) on the whipped butter, whip again until homogeneous.
Repeat this step 2 or 3 more times until there's no more patissière cream (better with a food processor, but it's possible by hand, it's tough though). You should get a fluffy cream pretty white, absolutely delicious !!! The best cream ever for me !!!!! The texture is very interesting, and we can flavor it with anything we want.
Refrigerate and reserve.
The Assembly :
Slice the choux triangle in two.
Lay down a first layer of mousseline cream with the help of a pastry bag.
Then, a layer of raspberry cream, some raspberries if you want (I forgot). Cover with another layer of mousseline cream.
Cover with the top of the choux, decorate with raspberries and sprinkle some powdered sugar.
Enjoy !
4 Servings,
The Crackelin :
- 25 gr flour
- 25 gr soft brown sugar
- 25 gr butter (softened)
Mix all the ingredients until homogeneous.
Then, roll it out 1 mm thick between 2 sheets of parchment paper. Place in the freezer like 15 minutes at least.
The Choux Pastry :
- choux pastry (recipe available here)
Put the dough in a pastry bag and lay down small balls of dough (like 3 cm) over an oven tray (covered with greaseproof paper). Stick each choux to each other, shape as a triangle (a triangle because of the 3 cities huh !)
Remove the crackelin dough from the freezer and cut small squares out of it. Put those squares on the top of each choux.
Put in preheated oven, medium heat, for 25 minutes. Meanwhile, do not open the oven for Christ's sake !! Then, turn the oven to low heat and open the door a little and keep it like that during those 10 minutes (this step is with the aim of removing the humidity inside the choux).
 |
| The crackelin didn't work out as I wanted. I'm sure you'll do better than me ! |
Leave to cool. Reserve.
The Raspberry Cream :
- 100 gr raspberry puree
- 25 gr sugar
- 1 whole egg
- 1 egg yolk
- 40 gr butter (at room temperature)
 |
| yummy |
Clean the raspberries and mix them in the blender. Pass the puree through a sieve to get rid of the small seeds.
In a sauce pan, mix all the ingredients except the butter. Cook until it thickens (don't let boil). Leave to cool. When it reaches the room temperature, add the butter cut in cubes and beat until homogeneous. You can use a food processor if it remains bits of butter.
The Mousseline Cream :
The mousseline cream is a patissière cream expanded with softened butter.
- 25 cl milk (250 gr)
- 45 gr sugar
- 35 gr flour
- 1 vanilla sugar packet
- 2 egg yolks
- 100 gr butter (2 x 50 gr)
Boil the milk.
In a bowl, mix the yolks with the sugars, then add the flour, mix again until homogeneous. Pour the hot milk over this mixture, mix well. Put it back in the sauce pan and cook over gentle heat for 2 minutes, until it thickens. Remove from heat, add the half of the butter (50 gr), Mix until homogeneous. Leave to cool down.
 |
| when the patissière cream is done mix in half of the butter |
Meanwhile, whip the other half of butter in a large bowl. (you can use a food processor)
When the patissière cream is at room temperature, put a bit of it (like 1/3) on the whipped butter, whip again until homogeneous.
 |
| the whipped butter / and then whipped with a bit of patissière |
Repeat this step 2 or 3 more times until there's no more patissière cream (better with a food processor, but it's possible by hand, it's tough though). You should get a fluffy cream pretty white, absolutely delicious !!! The best cream ever for me !!!!! The texture is very interesting, and we can flavor it with anything we want.
Refrigerate and reserve.
The Assembly :
Slice the choux triangle in two.
Lay down a first layer of mousseline cream with the help of a pastry bag.
Then, a layer of raspberry cream, some raspberries if you want (I forgot). Cover with another layer of mousseline cream.
Cover with the top of the choux, decorate with raspberries and sprinkle some powdered sugar.
Enjoy !
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