{"id":12783,"date":"2024-07-02T20:15:04","date_gmt":"2024-07-02T17:15:04","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=12783"},"modified":"2024-07-02T20:15:05","modified_gmt":"2024-07-02T17:15:05","slug":"paris-brest-the-french-dessert-recipe-based-on-choux-pastry","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=12783","title":{"rendered":"Paris-Brest: the French dessert recipe based on choux pastry"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">This dessert was created by the&nbsp;<strong>pastry chef Louis Durand<\/strong>&nbsp;, master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a&nbsp;<strong>circular shape<\/strong>&nbsp;, just to recall the wheel of a bicycle.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The preparation of this cake requires commitment and care: the&nbsp;<strong>choux pastry<\/strong>&nbsp;is a great pastry challenge, therefore you need to pay attention to its&nbsp;<strong>consistency<\/strong>&nbsp;(which must resemble that of a thicker custard) and&nbsp;<strong>not to overload the cream puff<\/strong>&nbsp;, which tends to to increase significantly in volume.&nbsp;It is also important to regulate the&nbsp;<strong>temperature of the oven<\/strong>&nbsp;, which must remain constant: we do not recommend&nbsp;<strong>opening the door<\/strong>&nbsp;during cooking, otherwise the choux pastry will collapse.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">According to the manual, Paris-Brest requires&nbsp;<strong>mousseline cream<\/strong>&nbsp;for the filling, a cream that combines whipped butter and custard with cornstarch: this preparation boasts a greater consistency than other creams and holds the weight of the choux pastry well, without collapsing the Sweet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In case you want to experiment with other fillings, we recommend a&nbsp;chocolate&nbsp;version , or with a&nbsp;classic pastry&nbsp;, with a&nbsp;chantilly&nbsp;or with the&nbsp;diplomat&nbsp;.&nbsp;However, we recommend trying the mousseline because it has a greater consistency and better supports the choux pastry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ingredients<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the cabbage pasta<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Flour 00<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">120 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Water<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">100 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sale<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">a pinch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">a pinch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Per la crema muslin<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">at room temperature, 160 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Latte<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 ml<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">more starch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For decoration<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Almonds<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">in flakes, to taste<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Powdered sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">q.b.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to prepare Paris Brest<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Start by preparing the mousseline cream.&nbsp;In a saucepan break two eggs1, add sugar2and whisk with a fruit to blend3.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the cornstarch4and mix vigorously to avoid lumps5.&nbsp;Pour in the milk slowly and put on the heat, continuing to stir the mixture with the whisk to prevent it from sticking to the edges6.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the cream has thickened, transfer it to a glass container7and cover it with a layer of transparent film, making sure it adheres well to the surface;&nbsp;set aside and let cool8.&nbsp;Move on to preparing the choux pastry: pour the milk with the water into a saucepan9.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the butter and a pinch of salt10;&nbsp;once the butter has completely melted11, add the flour.&nbsp;Continue to cook, stirring often, until the batter has thickened12.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the dough to a bowl and let it cool13.&nbsp;In a separate container, break 4 eggs14and beat them vigorously with a whisk15.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gradually pour the eggs into the flour and butter mixture previously set to cool16.&nbsp;With a dish licker mix the two compounds17and keep adding the eggs a little at a time18, taking care to mix between one addition and another.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The final consistency should be creamy, like a particularly thick custard19.&nbsp;With a pencil, draw a circle on a sheet of parchment paper, using a cake pan as a guide20.&nbsp;Insert the dough for the choux pastry into a sac \u00e0 poche and draw the first circle, following the pencil line21.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Draw two more circles, one inside the previous one22and one superimposed on the previous two23.&nbsp;Brush the surface of the choux pastry with beaten egg24.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle with flaked almonds25.&nbsp;Bake at 200\u00b0C for 15 minutes;&nbsp;then lower the temperature to 160 \u00b0C and cook for another 25 minutes.&nbsp;For the mousseline cream, whip the butter with an electric whisk until it becomes frothy26.&nbsp;Gradually add the previously prepared custard27.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Continue whipping the mixture28until butter and custard are completely blended29.&nbsp;Once the base has cooled, cut it in half30.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On the base31spread a first layer of mousseline cream, helping yourself with a sac \u00e0 poche with a wide nozzle32;&nbsp;then spread a second layer, distributing it in an S shape on the first33.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover with the top layer of choux pastry34, sprinkle with icing sugar35and serve it, taking care to cut the slices delicately so as not to crush the cream36.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">try this recipe too<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Hazelnut cake: the recipe for a delicious and fragrant dessert<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">storage<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Paris Brest can be kept&nbsp;<strong>for 2-3 days<\/strong>&nbsp;in an airtight container in the refrigerator;&nbsp;do not leave it out of the refrigerator, the cream would risk turning sour.&nbsp;The base can be prepared in advance, stored in a tin and filled later.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This dessert was created by the&nbsp;pastry chef Louis Durand&nbsp;, master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a&nbsp;circular shape&nbsp;, just to recall the wheel of a bicycle. The preparation of this cake requires commitment and care: the&nbsp;choux pastry&nbsp;is a great pastry challenge, therefore you [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":12784,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-12783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-advices"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Paris-Brest: the French dessert recipe based on choux pastry - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=12783\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paris-Brest: the French dessert recipe based on choux pastry - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"This dessert was created by the&nbsp;pastry chef Louis Durand&nbsp;, master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a&nbsp;circular shape&nbsp;, just to recall the wheel of a bicycle. 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