Paris-Brest with almond cream is a delightful pastry that consists of choux dough filled with pastry cream, praline, and almonds. Making mini Paris-Brests with almond praline cream is a fantastic way to gain confidence in your choux pastry skills.
These pastries are not only beautiful but also incredibly tasty, making the baking process enjoyable from start to finish. If you’re feeling a bit unsure about making them, just keep in mind that it all comes down to a simple blend of choux, pastry cream, almonds, and caramel. It’s really that straightforward! Check out the recipe below.
Invented in 1910 by the pastry chef Louis Durand, Paris-Brest was named for a bike race that runs between Paris and the port city of Brest, in northwest France.
Paris-Brest-Paris (PBP) is a 1,200km self-supported ride from Rambouillet on the outskirts of Paris to Brest in Brittany on France’s Atlantic coast – and back again. It’s the oldest ‘cycling race’ in the world.
Brest was the debarkation point for U.S. troops during World War I. Afterward its importance as a naval and transatlantic passenger port increased. The Germans, who occupied it in June 1940, built concrete submarine pens and used the port as a base against Allied shipping
Paris-Brest
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Praline Cream:
- 1 cup heavy cream
- 1/2 cup praline paste (store-bought or homemade)
- 1/2 cup powdered sugar
For Topping:
- Sliced almonds
- Powdered sugar for dusting
Instructions
Prepare the Choux Pastry
- Preheat your oven to 400°F (200°C).
- In a saucepan, combine water, butter, and salt, and bring to a boil.
- Remove from heat and stir in the flour all at once. Mix until the dough forms a ball and pulls away from the sides.
- Let the mixture cool for a few minutes. Then, add the eggs one by one, mixing until the dough is smooth and shiny.
- Pipe a large circle (about 10 inches in diameter) on a parchment-lined baking sheet, creating a ring with a smaller circle inside.
- Top with sliced almonds.
- Bake for 25-30 minutes until golden brown. Turn off the oven and let the pastry dry inside for an additional 10 minutes. Allow it to cool completely.
Make the Praline Cream
- In a bowl, whip the heavy cream until soft peaks form.
- Fold in the praline paste and powdered sugar until well combined.
Assemble the Paris-Brest
- Carefully slice the cooled pastry ring in half horizontally.
- Pipe the praline cream onto the bottom half.
- Place the top half back on and dust with powdered sugar.
Enjoy!
Slice and serve your delightful Paris-Brest fresh! If you have any questions or need tips, feel free to ask me in comments.
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