PARIS-BREST: the recipe for the DELICIOUS French pastry to make at home! 🤩

Name: PARIS-BREST: the recipe for the DELICIOUS French pastry to make at home! 🤩
Uploaded: 2025-01-01T18:00:00Z
Duration: PT204.204S
Channel: Food Inspiration

published on 1 January, 2025 at 19:00

INGREDIENTS

For the cream:

510ml (2 cups) of milk

1 vanilla bean

4 egg yolks

160g (3/4 cup) of sugar

60g (1/2 cup) of cornstarch

260g (1 1/4 cups) of butter

For the choux:

130ml (1/2 cup) of water

a pinch of salt

90g (1/2 cup) of butter

130g (1 cup) of all-purpose flour

3 eggs

For decoration:

Almond flakes

Powdered sugar

METHOD

1. Pour the milk and vanilla bean into a saucepan and bring it to a boil. Remove the saucepan from the heat.

2. In a mixing bowl, add the egg yolks and sugar and mix until the sugar dissolves. Add the cornstarch and mix to obtain a lump-free mixture.

3. Pour the hot milk into the mixing bowl and mix it well. Transfer to the heat and cook until thickens. Transfer the cream to the bowl and let it cool.

4. In a bowl with the cream gradually add the butter and mix with the electric mixer to obtain smooth cream. Cover with cling film and refrigerate for 2 hours.

5. In a saucepan add the water, salt, butter, and flour and cook for a few minutes to obtain a thick mixture. Transfer to the bowl and let it cool.

6. In a bowl with the mixture add the eggs one at a time and incorporate them with the help of a spatula. Fill the pipping bag with the mixture.

7. In a pan covered with parchment paper pipe one circle just inside your circle on the parchment paper. Pipe a second circle of pastry just outside the line and pipe the third ring on top of the other two.

8. On the choux base add the almond flakes and transfer to the oven. Bake at 180°C/360°F for 35 minutes.

9. After baking cut the choux pastry in half horizontally and spread the prepared cream with pipping bag. Place the top half on top of the cream.

10. Transfer Paris-Breast to the serving tray and decorate with powdered sugar. Cut a slice and serve.

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