Paris-Brest: A Delicious Pâte À Choux Pastry with Praline Crème Mousseline at Home

 Paris-Brest

Paris-Brest is a French pastry that is named after a cycling race that takes place between Paris and Brest. This pastry is made of a choux pastry shell that is filled with praline crème mousseline, a smooth and creamy filling that is made with praline paste and pastry cream. The pastry is then finished with sliced almonds and powdered sugar. In this article, we will discuss the history of the Paris-Brest, how to make it, and some tips for creating a perfect pastry.

History of the Paris-Brest

The Paris-Brest was created in 1910 by Louis Durand, a French pastry chef who was inspired by the cycling race that took place between Paris and Brest. The pastry was designed to look like a bicycle wheel, with its circular shape and sliced almonds that resemble the spokes of a wheel. The pastry became an instant hit and is now considered one of the classic French pastries.

Ingredients

To make a Paris-Brest pastry, you will need the following ingredients:

• 1 cup of water
• 1/2 cup of unsalted butter
• 1/4 teaspoon of salt
• 1 cup of all-purpose flour
• 4 large eggs
• 1/4 cup of sliced almonds
• Powdered sugar for dusting

For the praline crème mousseline filling, you will need:

• 2 cups of whole milk
• 1/2 cup of granulated sugar
• 4 large egg yolks
• 1/4 cup of cornstarch
• 1/4 cup of praline paste
• 1/2 cup of unsalted butter, softened

TOTAL TIME: 2 hours and 40 minutes

 (Preparation: 1 hour + Cooking time: 40 minutes + Waiting time: 1 hour)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a saucepan, combine water, butter, and salt and bring to a boil.
3. Reduce heat to low, add flour, and stir constantly until the mixture forms a ball and pulls away from the sides of the pan. This should take about 2-3 minutes.
4. Remove from heat and let it cool for 5 minutes.
5. Add the eggs one at a time, mixing thoroughly after each addition.
6. Spoon the dough into a pastry bag fitted with a round tip.
7. Pipe the dough into a circle shape onto a baking sheet lined with parchment paper
8. Sprinkle sliced almonds on top of the dough.
9. Bake for 25-30 minutes or until golden brown.
10. Remove from the oven and let cool completely.
11. To make the praline crème mousseline filling, heat the milk in a saucepan over medium heat until it begins to steam.
12. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until well combined.
13. Slowly pour the hot milk into the egg mixture, whisking constantly.
14. Return the mixture to the saucepan and cook over medium heat until it thickens, stirring constantly.
15. Remove from heat and add the praline paste and butter, whisking until smooth.
16. Transfer the mixture to a bowl and cover with plastic wrap, pressing the wrap onto the surface of the mixture.
17. Chill in the refrigerator for at least 1 hour or until firm.
18. To assemble the Paris-Brest, cut the choux pastry in half horizontally.
19. Pipe the praline crème mousseline filling onto the bottom half of the pastry.
20. Replace the top half of the pastry.
21. Dust the pastry with powdered sugar.