Paris Brest gâteau

Paris Brest gâteau

By
From
Taste le Tour
Serves
8

From the Paris region by Philippe Mouchel

Named after a bicycle race from, you guessed it, Paris to Brest, this delicious French gâteau is made by most traditional French pâtissiers and is often available in individual portions. You can prepare both the crème pâtissière pralinée and the choux pastry rings the day before you serve the dessert.

Crème pâtissière pralinée

Ingredients

Quantity Ingredient
60g butter
50g hazelnut pralinée or chocolate pralinée
Raspberry tartlets, chilled

Choux Pastry

Quantity Ingredient
100ml water
150ml milk
1/2 teaspoon salt
10g sugar
80g butter, cut into small pieces
150ml plain flour, sifted
4 eggs
1 egg yolk
1 teaspoon water
50g flaked almonds
icing sugar, for dusting

Method

  1. To make the crème pâtissière pralinée, beat the butter with the hazelnut pralinée until well combined. Add the crème pâtissière and mix well to combine. Refrigerate until ready to use.
  2. Preheat the oven to 205°C. Place a 20 cm flan ring on a baking sheet lined with baking paper.
  3. To make the choux pastry, combine the water, milk, salt, sugar and butter in a medium saucepan and bring to a simmer. When the butter has dissolved, lower the heat and add the flour in one go, stirring vigorously with a wooden spoon for a few minutes until it forms a smooth mass.
  4. Transfer the mixture to the bowl of an electric mixer and mix on medium speed with the K beater. Add the eggs one at a time, mixing well aft er each addition, until the dough is smooth. Spoon into a large piping bag fitted with a 1 cm nozzle.
  5. Pipe a circle of dough inside the flan ring close to the edge. Pipe a second circle inside the first one then pipe a third circle on top of these two circles.
  6. Mix the egg yolk and water together to make eggwash and brush over the pastry. Sprinkle on the flaked almonds and bake for 20 minutes. Reduce the oven temperature to 150ºC and bake for a further 25 minutes. Turn off the oven and leave the pastry in the oven to dry for about 1 hour. Remove from the oven and leave on a wire rack until completely cold. Carefully lift away the flan ring.
  7. When nearly ready to serve, spoon the chilled crème pâtissière pralinée into a piping bag fitted with a serrated nozzle. Split the pastry in half horizontally and fill the base to a height of about 2 cm. Gently place the pastry lid on top. Dust with icing sugar and serve straight away. Alternatively, store in the refrigerator until 10 minutes before serving.
Tags:
Taste le Tour
Gabriel
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French
France
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