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Paris Brest

Paris Brest recipe image
This International dessert features Pastry Cream ** 1 1/2 c Flour, Water 7 lg Eggs, Butter 1 tablespoon Sugar, powdered, to dust. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 540.0
Description
This International dessert features Pastry Cream ** 1 1/2 c Flour, Water 7 lg Eggs, Butter 1 tablespoon Sugar, powdered, to dust. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 Pastry Cream **
  • 1 1/2 cups Flour
  • 2 cups Water 7 lg Eggs
  • 1 cups Butter
  • 1 tablespoons Sugar, powdered, to dust
  • 1 pn Salt Almonds, slivered
Directions
  1. 1
    See recipe for Pastry Cream.
  2. 2
    Boil water in a pan with butter and salt.
  3. 3
    Add flour all at once and
  4. 4
    beat vigorously until dough pulls away from the sides of the pan and forms a ball.
  5. 5
    Off the heat, beat in eggs, one or two at a time, until incorporated and smooth.
  6. 6
    Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet.
  7. 7
    Make another circle just inside the first, and a third on top of the first two.
  8. 8
    Preheat oven to 375 F (191&# 194;°C).
  9. 9
    Paint with melted butter and top with almonds.
  10. 10
    Place it in the oven and bake for 30 minutes.
  11. 11
    Remove and cool on a cake rack.
  12. 12
    When cool, split horizontally and fill bottom ring with pastry cream.
  13. 13
    Replace top ring and dust with powdered sugar.
  14. 14
    Note: The preceding recipe is a basic pate a choux, or
  15. 15
    cream puff pastry, and it may be used in other recipes.
  16. 16
    : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

Nutrition Facts

Servings 4

Amount Per Serving
Calories 540.0kcal
% Daily Value *
Total Fat 54.1g84%
Saturated Fat 33.1g166%
Cholesterol 129.0mg43%
Sodium 97977.3mg4083%
Total Carbohydrate 13.3g5%
Dietary Fiber 0.2g1%
Sugars 0.4g
Protein 2.3g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almonds, baking, boiling, brest, butter, cream, dessert, dust, eggs, flour, international, paris, pastry, powdered, salt, slivered, sugar, tablespoon, title, vegetarian
Read it online: https://www.chefs-mate.com/recipe/paris-brest/