{Paris-Brest}

Paris-Brest

I love desserts that have a great sense of history – St. Honore is a great example and it’s already on the blog, but today I’m bringing you another amazing classic – the Paris-Brest. This evergreen dessert is so beautiful and simple at its core that not having a version of it on the blog would have been a pity.

The Paris-Brest was created in 1910 to commemorate the Paris-Brest-Paris bicycle race – it gets its circular shape from the wheel of a bicycle apparently. It became popular with riders on the race mostly due to its high caloric value. But it soon became known all over France and can now be found in most patisserie stores. Traditionally, the Paris-Brest is filled with praline pastry cream, but creative pastry chefs around the globe found new and delicious fillings over time so now we can talk about strawberries, lemon, chocolate or ginger in a Paris-Brest.

This strawberry Paris-Brest is filled with a delicious, fragrant strawberry compote, topped with the creamiest vanilla pastry cream. The taste is then boosted with additional strawberries which also add a color contrast with the light cream and dark amber crust of the choux pastry. It’s a simple dessert at its core, one that uses a lot of technique and less creativity if you may, one you can never go wrong with. I’m seriously considering making the original Paris-Brest though – because I love praline and I’m one to always look up to the classics.

Paris-Brest

The pastry choux recipe I’m using today in this recipe has been on this blog for quite some time now – it’s a recipe I trust and have tried many times before, always with the same perfect result. Check it out here! As for the pastry cream, it’s Christophe Michalak inspired, a recipe that can never go wrong, a recipe that tastes beyond delicious and one that I’ve made dozens of time, over and over again simply because it tastes too good!

5.0 from 2 reviews
Strawberry Paris-Brest
 
Author:
Ingredients:
  • Choux pastry:
  • 150ml water
  • 100ml whole milk
  • 100g butter
  • ¼ teaspoon salt
  • ½ teaspoon sugar
  • 150g bread flour
  • 4-5 eggs
Pastry cream – Mousseline:
  • 250ml whole milk
  • 3 egg yolks
  • 80g sugar
  • 1 pinch salt
  • 25g cornstarch
  • 3g gelatin + 15ml cold water
  • 1 teaspoon vanilla extract
  • 200ml heavy cream, whipped
Strawberry compote:
  • 150g fresh strawberry, diced
  • 30ml water
  • 40g sugar, divided
  • 5g pectin NH
  • 1 teaspoon lemon juice
Directions:
Choux pastry:
  1. Combine the water, milk, butter, salt and sugar in a saucepan and place over low heat until the butter is melted.
  2. Once the butter is melted completely, turn the heat on high and bring to a boil.
  3. The moment it comes to a boil, remove off heat and immediately add the flour, all at once. Mix well with a wooden spoon or spatula until the flour is well absorbed. Place the saucepan back over medium flame and continue cooking for 2-3 minutes, mixing all the time, until a layer of dough remains on the bottom of the pan - keep the flame on medium to avoid burning and mix all the time with the spatula or spoon to cook out the liquid.
  4. Remove from heat and allow the dough to cool down for 10 minutes.
  5. Start incorporating the eggs, one by one, mixing well after each addition. Add the last egg bit by bit to make sure you're not adding too much egg. The number of eggs used depends on the humidity of the dough, even on weather and the size of the eggs.
  6. The dough is ready when it falls off the spoon and leaves a streak that doesn't collapse on itself if you run your finger through it.
  7. Spoon the choux pastry in a pastry bag fitted with a round nozzle then pipe a small round of dough (measure a circle on the parchment paper before piping).
  8. Bake in the preheated oven at 350F – 180C for 40 minutes more or less – or until golden brown and crisp.
  9. When done, allow to cool down then cut in half, forming two discs.
  10. Place aside.
Pastry cream:
  1. Heat up the milk in a pot.
  2. Mix the egg yolks, sugar and salt in a bowl. Add the cornstarch and mix well then pour the hot milk over the mixture.
  3. Place back on heat and cook until thickened.
  4. Bloom the gelatin in cold water for 10 minutes then melt it and stir it into the cream.
  5. Place plastic wrap on the surface and allow to cool down completely.
  6. Fold in the whipped cream and spoon the cream in a pastry bag fitted with a round nozzle.
Strawberry compote:
  1. Combine the strawberries, half of the sugar and water in a saucepan.
  2. Place over low heat and cook for 3-4 minutes.
  3. In a small bowl, combine the remaining sugar and the pectin.
  4. Stir it into the fruit mixture then continue cooking for another 3 minutes.
  5. Remove from heat and stir in the lemon juice.
  6. Allow to cool down in the pot.
To assemble the Paris-Brest:
Spoon the strawberry compote into the bottom half of the choux ring.
  1. Spoon the pastry cream on top and finish off with a few strawberry slices.
  2. Cover with the other half of choux pastry and decorate.
  3. Serve as fresh as possible.

Paris-BrestROMANIAN

Imi plac deserturile care au o istorie in spate, am mai spus-o si o repet. Mi se pare fermecator faptul ca poti lua istoria la puricat si poti gasi o povestioara pentru fiecare imbucatura. Iar deserturile frantuzesti nu duc lipsa de astfel de povestioare – luati St. Honore drept exemplu, desi lista continua si cu reteta de astazi – Paris-Brest.

Celebrul Paris-Brest a fost creat in 1910 (are mai bine de 100 de ani) pentru a comemora cursa de biciclete intre Paris si localitatea Brest. Semnatura acestui desert este forma circular care se trage din forma rotunda a rotilor de bicicleta. A devenit repede popular printer participantii la cursa pentru ca oferea un boost de energie rapid datorita numarului mare de calorii. In scurt timp insa intreaga Franta a adoptat desertul, astfel incat astazi il gasim cam in fiecare patisserie care se respecta.

Paris-Brest

Paris-Brest original se umple cu o crema de patisserie cu pasta de praline, insa cofetari din intreaga lume au adaptat reteta dupa propriile papile, astfel incat avem astazi Paris-Brest cu ciocolata, cu vanilie ori cu fructe – posibilitatile sunt nenumarate!

Varianta mea include un sos gros de capsune, aromat si intens colorat, o crema de vanilie spumata cu smantana si extra capsune proaspete pentru mai multa prospetime. E o oda adusa anotimpului care tocmai s-a incheiat daca vreti – plus ca sezonul capsunilor nu va ma dura mult asa ca acum e momentul sa profitam de tot ce ne ofera piata mai bun si mai aromat.

5.0 from 2 reviews
Paris-Brest
 
Author:
Ingredients:
Aluat oparit:
  • 150ml apa
  • 100ml lapte
  • 100g unt
  • ½ lingurita sare
  • 1 lingurita zahar
  • 150g faina pentru patisserie
  • 4-5 oua
Crema de vanilie:
  • 250ml lapte
  • 3 galbenusuri
  • 80g zahar
  • 1 praf de sare
  • 25g amidon
  • 3g gelatina + 15ml apa rece
  • 1 lingurita extract de vanilie
  • 200ml smantana pentru frisca, bine batuta
Sos de capsune:
  • 150g capsune proaspete, taiate cuburi mici
  • 30ml apa
  • 40g zahar, injumatatit
  • 5g pectin NH
  • 1 lingurita suc de lamaie
Directions:
Aluat oparit:
  1. Combinati apa, laptele, untul, sarea si zaharul intr-un vas si puneti pe foc mic pana se topeste untul complet.
  2. Dati focul la mare si dati amestecul in clocot.
  3. Cand fierbe, adaugati toata faina o data si amestecati viguros cu o lingura de lemn pana la omogenizare.
  4. Luati de pe foc si lasati sa se racoreasca 10 minute, apoi incorporati ouale, unul cate unul. Incepeti cu 4 oua apoi adaugati-l pe al cincilea treptat, putin cate putin, pana obtineti un aluat lucios, fin, matasos, care curga de pe lingura – greu, dar curge.
  5. Puneti aluatul intr-un pos apoi trasati un cerc pe o foaie de copt pentru a va ghida dupa conturul lui. Puneti aluatul cu posul urmand conturul trasat mai devreme. Folositi un dui suficient de mare, de aproximativ 1,5cm diametru. Din cantitatile date veti obtine cel putin doua cercuri, in functie de marimea lor.
  6. Coaceti in cuptorul preincalzit la 180C pentru aproximativ 40 minute sau pana devine auriu si crocant.
  7. Lasati sa se raceasca apoi taiati inelul de aluat copt in jumatate pe orizontala pentru a obtine doua discuri.
Crema de vanilie:
  1. Hidratati gelatina in apa rece.
  2. Puneti laptele la incalzit pe foc.
  3. Mixati galbenusurile cu zaharul, sarea si amidonul apoi turnati in fir subtire laptele fierbinte. Intoarceti pe foc si gatiti pana se ingroase ca o budinca.
  4. Luati de pe foc si adaugati gelatina apoi acoperiti cu folie si dati la rece cateva ore.
  5. Mixati crema cu un mixer ori tel pentru a redeveni cremoasa, apoi adaugati vanilia si la final incorporati smantana pentru frisca.
  6. Puneti crema intr-un pos cu dui stea sau zimtat.
Sos de capsune:
  1. Combinati capsunele, apa si jumatate din zahar intr-un vas. Gatiti pe foc mediu pentru 3-4 minute.
  2. Combinati zaharul ramas cu pectin apoi incorporati-o in fructele care fierb. Continuati sa gatiti pentru 2-3 minute apoi luati de pe foc si adaugati lamaia.
  3. Lasati sa se raceasca complet.
Pentru a asambla Paris-Brest:
  1. Puneti discul de jos din inelul de aluat pe un platou.
  2. Umpleti-l pe jumatate cu sos de capsune apoi acoperiti cu crema de vanilie.
  3. Finisati cu felii de capsune proaspete si decorate dupa dorinta.
  4. Sa aveti pofta!

 

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  1. Arată senzational!!!….tot ce faci tu arată asa! Îmi poti spune ce sui ai folosit sa iasă asa ,sa nu crească cu denivelari?

    • Multumesc, Claudia. Nu prea conteaza duiul, ci felul in care folosesti presiunea pe care o aplici posului. Denivelarile se obtin atunci cand iti tremura mana… si nu poti scapa de ele decat prin a face iar si iar. 🙂