The Paris Brest from the kitchen of Roos

The Paris Brest from the kitchen of Roos

Estimated reading time: 6 minutes

For Chef Danny Jansen's dinner at my house I invited a number of bloggers and Roos was one of the lucky ones who attended. Now she didn't want to arrive empty-handed and asked if she could bake something tasty. I immediately said that I didn't mind as long as I could have the recipe! Fortunately, Roos had no problems with that. Roos is a hobby baker who conjures up the tastiest things from her oven and I can definitely recommend that you take a look at her site to take. Here's the recipe for the Paris Brest from Roos' kitchen for you. paris brest dessert

A Paris-Brest is a delicious French dessert consisting of a round ring of dough filled with crème patissière and decorated with almonds. This pastry is considered a traditional delicacy in France and is named after the famous cycling race, Paris-Brest-Paris.

The Paris Brest from the kitchen of Roos
The Paris Brest in a French cuisine dessert, my favorite cuisine!

The dough of the Paris-Brest has a soft and airy texture and the crème patissière filling is creamy and sweet. The almonds on top add a crunchy texture to the whole and give the pastry a subtle nutty flavour.

The name of this dessert refers to the race between Paris and Brest, which is known for its challenging course and long distance. The pastry is made to nourish and motivate the participants of this race. It is therefore no wonder that it has now become a beloved French pastry and has become known worldwide.

And this is how you make De Paris Brest from Roos' kitchen:

First preheat your oven to 200 degrees.

Take a saucepan and heat the milk, water, salt and butter in it until the butter has completely melted.

Remove the pan from the heat and add the flour, stir well and return the pan to the heat.

Heat until the flour is cooked, this takes about 2 minutes, keep stirring in the meantime!

Now add the eggs one by one to the choux pastry. Stir well after each egg. (NOTE: after adding an egg, the dough splits into small pieces, it will become a whole again if you keep stirring well, you can also do this on a low setting in a food processor).

The Paris Brest from the kitchen of Roos
Rosemary in her kitchen, busy with profiteroles!
Making the puffs for the De Paris Brest from Roos' kitchen:

Take a sheet of baking paper and draw a number of circles on it. For example, use a baking ring for this. Then turn the baking paper over otherwise the ink from the pen will sit on your puff.

Put the dough in a piping bag with a round nozzle and pipe a nice circle around the drawn circles. Smooth the top of the soups with your finger and a little water.

Finally, sprinkle some almond shavings over the rings and then they go into the oven. Bake them for 15 minutes at 220 degrees, then lower the temperature to 170 degrees and bake them for another 25 minutes.

When they're done, let them cool in the oven with the door ajar to allow the moisture to evaporate.

This is how you make the filling for the puffs for the De Paris Brest from Roos' kitchen:

Take a clean saucepan and add 50 ml of water and 45 grams of sugar. Let the sugar dissolve completely. Then add the basil leaves and heat for a minute. Then pour everything into a measuring cup and puree it with a stick blender or in your food processor. Your basil syrup is now ready.

Place the whipping cream with the 75 gram sugar in a large bowl and beat until stiff.

The Paris Brest from the kitchen of Roos
A delicious dessert and what a refined addition that basil syrup!

The Paris Brest from the kitchen of Roos

To finish the puffs, remove them from the oven and cut them horizontally in the middle like a bagel. spread a little of the syrup on the inside of the choux

Put the whipped cream in a piping bag and pipe a nice thick ring on the bottom half of the choux. Place a fresh raspberry here and there and drizzle some basil syrup over the whipped cream.

Cover it with the top ring and sprinkle with a little icing sugar and then: Delicious Happen!

Thank you Roos for your delicious puffs and sharing your recipe, I really enjoyed having you there!

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

The Paris Brest from the kitchen of Roos

ParisBrest

For Chef Danny Jansen's dinner at my house I invited a number of bloggers and Roos was one of the lucky ones who attended. Now she didn't want to arrive empty-handed and asked if she could bake something tasty. I immediately said that I didn't mind as long as I could have the recipe!

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Hallway: Dessert
Kitchen: European
Keyword: whipped cream
Preparation time: 5 minutes
Preparation time: 40 minutes
Servings: 4 people
calories: 515kcal
Author: Francine
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You need:

Ingredients:

  • 125 ml milk
  • 125 ml water
  • 5 gr salt
  • 100 gr unsalted butter
  • 150 gr patent flower
  • 5 eggs
  • slivered almonds - as decoration

For the filling you will need:

  • 500 ml whipped cream
  • 100 gram fresh raspberries
  • 20 gram basil leaves
  • 75 gr granulated sugar
  • 50 ml water

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

  • First preheat your oven to 200 degrees.
  • Take a saucepan and heat the milk, water, salt and butter in it until the butter has completely melted.
  • Remove the pan from the heat and add the flour, stir well and return the pan to the heat.
  • Heat until the flour is cooked, this takes about 2 minutes, keep stirring in the meantime!
  • Now add the eggs one by one to the choux pastry. Stir well after each egg. (NOTE: after adding an egg, the dough splits into small pieces, it will become a whole again if you keep stirring well, you can also do this on a low setting in a food processor).

Making the Puffs:

  • Take a sheet of baking paper and draw a number of circles on it. For example, use a baking ring for this. Then turn the baking paper over otherwise the ink from the pen will sit on your puff.
  • Put the dough in a piping bag with a round nozzle and pipe a nice circle around the drawn circles. Smooth the top of the soups with your finger and a little water.
  • Finally, sprinkle some almond shavings over the rings and then they go into the oven. Bake them for 15 minutes at 220 degrees, then lower the temperature to 170 degrees and bake them for another 25 minutes.
  • When they're done, let them cool in the oven with the door ajar to allow the moisture to evaporate.

How to make the filling for the puffs:

  • Take a clean saucepan and add 50 ml of water and 45 grams of sugar. Let the sugar dissolve completely. Then add the basil leaves and heat for a minute. Then pour everything into a measuring cup and puree it with a stick blender or in your food processor. Your basil syrup is now ready.
  • Place the whipping cream with the 75 gram sugar in a large bowl and beat until stiff.
  • To finish the puffs, remove them from the oven and cut them horizontally in the middle like a bagel. spread a little of the syrup on the inside of the choux
  • Put the whipped cream in a piping bag and pipe a nice thick ring on the bottom half of the choux. Place a fresh raspberry here and there and drizzle some basil syrup over the whipped cream.
  • Cover it with the top ring and sprinkle with a little icing sugar
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