Paris Brest - Bruno Albouze

Help Support The Channel
Paris Brest
 Share  Tweet
 Save  Share
 BigOven  Email
YIELDS PREP TIME

 16 Servings  1 hr
COOK TIME TOTAL TIME

 35 mins  1 hr 35 mins
  RATING

Ingredients
Pate A Choux
125 g Milk
125 g Water
110 g Butter
5 g Salt
10 g Sugar
150 g All-purpose flour
250 g Eggs (5)
Praliné
80 g Almonds
120 g Hazelnuts
160 g Sugar
Praliné Mousseline
350 g Milk
60 g Sugar
80 g Egg yolks (4)
20 g Flour
20 g Corn starch
60 g Butter
200 g Praliné
150 g Butter
Sponsored by
Open
www.aloyoga.com/new-arrivals
Directions
Our Ice Cream Shop Is for You

Ice Cream Parlour Kuwait
Ice Cream Shop Offering Delectable Flavors to

Residents of Kuwait. Try Now.
vermilionkw.com
OPEN
About
1 For the history, the Paris Brest cake

was created in 1910 by pastry chef
Louis Durand, upon request from the
organiser of a bicycle race between
Paris and Brest. The cake has a large
ring shape resembling bicycle wheels.
This race began in 1891 and it's the
oldest cycling event still being run.
Praliné
2 Toast nuts in a 350ºF/180ºC oven for

about 10 minutes. Let cool. Meanwhile,
cook sugar to caramel stage, stir in nuts
and cool onto silicone mat. Break into
pieces (save some caramelized nuts for
stu!ing. Turn caramelized nuts into
paste; set aside.
Pate A Choux
3 Bring water, milk, butter, sugar and salt

to a boil in a medium saucepan.
Remove from heat. Stir in flour and
when homogenized, bring back to the
stove and cook for a couple of minutes.
Transfer to the bowl of an electric
mixer fitted with the paddle
attachment or whisk if using a Magic
Mill Mixer. Mix on low speed for about 2
minute to get the steam out. Throw in
eggs and mix until smooth.
Piping Wheels
On a parchment paper, draw a 6''/15cm

circle; flip over parchment. Pipe a thin
1/2''https://bruno.b-cdn.net/1.2cm
thick ring of dough just outside the 6''
circle. Pipe another ring outside the
first ring making sure the ring of dough
are touching. Pipe a final ring of pâte à
choux on the top, along the center
seam between the first two rings of
dough. Dust the dough with powdered
sugar and coat with sliced almonds.
For the individual Paris-Brest, pipe out
16 ea. 3''/8cm diameter wheels on 2
large baking sheets (8 per tray) lined
with a silicon mat or parchment using a
1/2''/1.2cm open star pastry tip.
Unbaked piped pate a choux can be
refrigerated a couple of days or frozen
for weeks before being baked; place
frozen wheels on a baking tray and
bake right.
Baking
5 Bake at 350ºF/180ºC for 40 minute.

Bake one sheet at the time. Do not
open the oven door during baking or it
will deflate. A"er baking time, turn
oven o! and leave the door ajar for 15
minutes to dry out.
Praline Mousseline
6 Bring milk to a simmer. Meanwhile, in a

separate bowl beat egg yolks with
sugar to blend and add flour and corn
starch. Turn o! the heat. Whisk hot
milk gradually into the yolk mixture.
Return custard to the stove, bring to
boil and cook for 2 minutes on medium
high heat whisking constantly. Turn o!
the heat and whisk in the first the 60g
butter. Transfer custard onto a tray
lined with plastic wrap, cover with
plastic wrap in contact and let cool and
chill. Beat on high speed to smooth
out. Then, mix in the praliné paste. Add
150g remaining butter and continue
beating until creamy and flu!y; about 5
minutes. The praliné mousseline can
be kept refrigerated for up to 4 days.
Montage
7 Split the pate a choux wheel in half

horizontally. Pipe the praliné
mousseline into the hollow center of
the shell. Add some crushed
caramelized nuts and pipe out more
praliné mousseline. Chill. Dust some
powdered sugar prior serving. Enjoy!
3 thoughts on “Paris Brest”
MAHAHAWK
SEPTEMBER 23, 2020 AT 8:03 AM

Great recipe! The recipe was easy to follow and the
praliné mousseline was absolutely delicious.
Log in to Reply
BRUNO ALBOUZE
SEPTEMBER 25, 2020 AT 8:53 AM
Bravo!
Log in to Reply
ANDREA PETER-JACK
FEBRUARY 10, 2021 AT 6:00 PM
Absolutely amazing and tasty recipe.
Log in to Reply
Leave a Reply
You must be logged in to post a comment.
Italian Gelato In Kuwait

Delivered at Your Door Step
Made Fresh with Natural Ingredients from

Italy.
gelatico.com.kw
OPEN
Sponsored by
Open
www.aloyoga.com/new-arrivals
Secure Online Payments & Donations
HELP SUPPORT THE CHANNEL
Connect with Chef Bruno Albouze on Social

Media
! " # $ %
Useful
Links
Contact
Privacy Policy
Terms & Conditions
Sign up for Bruno Albouze's Newsletter
Be first to know about new recipes and special

o!ers from Bruno Albouze’s Real Deal Cooking
Channel
E-Mail
SUBSCRIBE
Copyright © 2021 Bruno Albouze | Powered by Food

Blog Studio
"
Bruno Albouze Sale Price
Signature Apron Only 29.99

Paris Brest - Bruno Albouze

Uploaded by

Copyright:

Available Formats

Paris Brest - Bruno Albouze

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Paris Brest - Bruno Albouze

Uploaded by

Copyright:

Available Formats

Help Support The Channel

YIELDS PREP TIME

COOK TIME TOTAL TIME

150 g All-purpose flour

250 g Eggs (5)

80 g Egg yolks (4)

Our Ice Cream Shop Is for You

Ice Cream Shop Offering Delectable Flavors to

1 For the history, the Paris Brest cake

2 Toast nuts in a 350ºF/180ºC oven for

3 Bring water, milk, butter, sugar and salt

On a parchment paper, draw a 6''/15cm

5 Bake at 350ºF/180ºC for 40 minute.

6 Bring milk to a simmer. Meanwhile, in a

7 Split the pate a choux wheel in half

3 thoughts on “Paris Brest”

Absolutely amazing and tasty recipe.

Italian Gelato In Kuwait

Made Fresh with Natural Ingredients from

Secure Online Payments & Donations

HELP SUPPORT THE CHANNEL

Connect with Chef Bruno Albouze on Social

Sign up for Bruno Albouze's Newsletter

Be first to know about new recipes and special

Copyright © 2021 Bruno Albouze | Powered by Food

You might also like