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Paris Brest

Made with Beurre d’incorporation St.Villepré

Cooking Time

60 mins

Serving Suggestion

20 people

Difficulty

Allergy information

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How to make Paris Brest

1

Boil water with the salt, sugar and 110 g butter

2

Once it boils, add 130 g flour and mix until you have an homogenous dough

3

Bake the dough for 2 minutes in the pan, then drying out

4

Put the dough in a mixer and add the eggs

5

Pipe some rings of 6 cm on a baking paper

6

Put the croquelin rings on top

7

Bake for 25 minutes at 170°C

8

Let the rings cool down and cut them in half

9

Mix 150 g flour, 150 g sugar and 150 g butter until you have a homogenous dough

10

Roll the dough to 3 mm

11

Cut circles of 7 cm and an inner circle of 4 cm

12

Put it in the freezer

13

Heat up the milk with 100 g of sugar

14

Mix the other 100 g of sugar with the cornstarch and egg yolks

15

Once the milk is hot, add it to the egg mixture

16

Cook it until you have a custard cream and add the hazelnut paste. Let cool down in the fridge

17

Once cold, whisk the custard cream and add 260 g butter

18

Pipe the hazelnut mousseline in the baked pâte a choux and dress with hazelnuts

Ingredients used

Vandemoortele Ingredients

Other Ingredients

Pâte a choux:
240 g water
4 g salt
4 g sugar
110 g Beurre d’incorporation St.Villepré
130 g flour
200 g whole eggs
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Craquelin:
150 g flour
150 g sugar
150 g Beurre d’incorpration St. Villepré
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Hazelnut mousseline:
500 g milk
100 g sugar
80 g egg yolks
100 g sugar
70 g cornstarch
160 g hazelnut paste
260 g Beurre d’incorporation St. Villepré

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