-crushed peeled hazelnuts<\/b><\/div>\n
<\/b><\/div>\n
Paris-Brest cream:<\/b><\/div>\n
<\/b><\/div>\n
1 -235g of <\/span>homemade praline<\/span><\/a> <\/span>(60% almonds and 40% sugar)<\/span><\/b><\/div>\n
2 -225g of Barry praline (50-50)<\/b><\/div>\n
3 -500g of custard made with:<\/b><\/div>\n
<\/div>\n
<\/div>\n
\n
500ml of semi-skimmed milk<\/span><\/b><\/li>\n
50g of soft butter<\/span><\/b><\/li>\n
50g of cream powder<\/span><\/b><\/li>\n
100g of egg yolk<\/span><\/b><\/li>\n
125g of sugar<\/span><\/b><\/li>\n
2 vanilla beans <\/span><\/b><\/li>\n<\/ul>\n
4 -French butter cream:<\/span><\/b><\/div>\n
<\/div>\n
\n
500g of butter<\/span><\/b><\/li>\n
100g of whole milk<\/span><\/b><\/li>\n
80g of egg yolks<\/span><\/b><\/li>\n
100g of sugar<\/span><\/b><\/li>\n<\/ul>\n
Prepare the choux for the Paris-Brest the day before. This will make them stale a bit and make them easier to cut. It’s even essential! <\/i><\/div>\n
Preheat the oven to 200\u00b0C.<\/i><\/div>\n
Put milk, water, butter, sugar and salt in a saucepan.<\/i><\/div>\n
<\/div>\n
$\"Paris$ <\/a><\/i><\/div>\n
<\/div>\n
Bring to a boil over low heat.<\/i><\/div>\n<\/div>\n
$\"Paris$ <\/a><\/i><\/div>\n
<\/div>\n
Add the flour all at once off the heat.<\/i><\/div>\n<\/div>\n
$\"Paris$ <\/a><\/i><\/div>\n
<\/div>\n
$\"Paris$ <\/a><\/i><\/div>\n
<\/i><\/div>\n Stir well (even quite briskly!!) then put back on low heat for 1 minute to dry out the dough. It is necessary to mix constantly. The dough will come off the bottom of the pan.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\n
Pour the dough into a bowl.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/i><\/div>\n
<\/i><\/div>\n
Add the 250ml of beaten eggs little by little to the dough. mix well before adding the remaining eggs.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/i><\/div>\n
<\/i><\/div>\n
Stir vigorously to blend. This step can be done in a food processor such as Kitchenaid or Kenwood equipped with the sheet.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/i><\/div>\n
<\/i><\/div>\nHere are the sockets I used for the recipe. <\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/i><\/a><\/span><\/div>\n
<\/i><\/div>\nPrepare baking sheets lined with parchment paper. Draw 7 or 8 cm circles.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\n
Fill a pastry bag with a 16 mm fluted tip and draw circles of pastry.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/i><\/div>\n
<\/i><\/div>\nSprinkle with crushed hazelnuts. <\/i><\/span><\/span><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n <\/i><\/div>\nBake for 20 minutes at 200\u00b0C, keeping an eye on the cooking time. Then let cool on a rack overnight. If you don’t let them get a little stale, they will be impossible to cut!<\/i><\/div>\n $\"Paris$ <\/a><\/div>\n
<\/div>\n
Similarly, you can prepare the praline buttercream and the pastry cream the day before the recipe and let them rest overnight in the refrigerator before assembling them. <\/i><\/div>\nHere is a reminder of the flan powder (or cream powder). You can find it at G.Detou, on the internet or at the supermarket. Just use the pastry cream mix. See the “Flan Parisien”<\/a> recipe<\/span><\/span><\/i><\/div>\n
<\/i><\/div>\n $\"Paris$ <\/a><\/div>\n
<\/div>\n
Prepare the pastry cream by mixing the yolks, vanillin from the vanilla pods, the cream powder and half the sugar. <\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/i><\/div>\n
<\/div>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nHeat the milk with the other half of the milk, the butter and the emptied vanilla pods.<\/i><\/span><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nBring to a boil over low heat.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour the hot milk over the egg yolk mixture, mix well and return to the pan. Boil for 3 minutes, stirring constantly. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour the custard into a dish, then place a piece of cling film directly on top to prevent a skin from forming. Let cool to room temperature, then store in a cool place overnight.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n <\/i><\/div>\nPrepare the homemade praline (recipe HERE<\/a>), taking care to set aside about 50 caramelized almonds in an airtight box. Mix the remaining almonds to obtain a praline paste (not too smooth!).<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPrepare the buttercream custard. Blanch by mixing the yolks and half the sugar briskly. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour the heated milk with the remaining sugar over the yolk-sugar mixture.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nReturn to the pan and whisk until 86\u00b0C. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour the custard into the bowl of a mixer fitted with the whisk attachment. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nCool until completely chilled, whisking at medium speed. This will take 10 minutes. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n

\n<\/i>
\nThe result is a very airy and smooth custard! <\/i>
\n
\n<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nClean the bowl and put in the room temperature butter instead. Whisk for 5 minutes to aerate the butter.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPour in the cooled custard at once and at the same temperature as the butter! Just check with a thermometer.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nLet the processor whip until the cream and butter are completely incorporated. The result is a perfect custardy buttercream! <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nAdd the homemade praline paste and the Barry praline.<\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/div>\n
<\/div>\n
Why both? Because the Barry praline has a very particular taste really delicious. You can also put only “home-made” praline (in this case, 460g in all)… But the mixture of the two is sublime! Here we see on the left, the barry praline and on the right my home made praline. <\/i><\/div>\n
<\/i><\/div>\n $\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\n
Whip until you have a homogeneous cream. <\/i><\/div>\nAt this point, you can either store the cream (filmed on contact) until the next day (like the pastry cream and the baked choux) or continue… But in this case it is necessary to let the cream cool in the fridge for at least two hours. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPlace the praline buttercream back into the mixer bowl. It is at this moment quite cold and frozen. Put the sheet (the K of the Kitchenaid or Kenwood) in the processor. Simply whip the cream until it whitens and aerates. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPut 500g of cold custard in a bowl (without the pods).<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nSmooth with a whisk. If you don’t whip it a little, it is lumpy, but smooths out very easily. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nAdd the 500g of pastry cream to the bowl with the praline buttercream.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nWhip with a leaf (always the K!) until the custard is completely incorporated. The cream is finished and well aerated. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/p>\n
Cut the cabbage rounds in the upper half. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nFill a pastry bag fitted with a fluted tip (or the one of your choice!!) with the Paris-Brest cream.<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nFill the cabbage circle with a first circle of cream. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nThen garnish generously in any way you like. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nPlace 5 or 6 caramelized almonds per Paris-Brest. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nThen close it again. Store in a cool place until ready to serve (at least 3 hours in the fridge!).<\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/div>\nSprinkle with powdered sugar before serving and place on a serving dish. <\/i><\/div>\n
<\/i><\/p>\n
$\"Paris$ <\/i><\/a><\/div>\n
<\/i><\/p>\n
All that’s left to do is enjoy! <\/i><\/div>\n <\/i><\/div>\n $\"Paris$ <\/a><\/div>\n
$\"Paris$ <\/a><\/div>\n
<\/i><\/div>\n $\"Paris$ <\/a><\/div>\n
<\/div>\n
<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
I’ve been looking for months for THE recipe for Paris-Brest. And by “THE”, I mean the one I like! Because there are as many Paris-Brest as there are cooks who…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[144],"tags":[142],"class_list":["post-286058","post","type-post","status-publish","format-standard","hentry","category-sweet","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/comments?post=286058"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/posts\/286058\/revisions"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=286058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/categories?post=286058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/tags?post=286058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Deprecated: Accessing static trait property MatthiasWeb\RealMediaLibrary\Vendor\MatthiasWeb\Utils\Localization::$PACKAGE_INFO_BACKEND is deprecated, it should only be accessed on a class using the trait in /var/www/html/public_html/wp-content/plugins/real-media-library/vendor/devowl-wp/utils/src/PackageLocalization.php on line 37