Description
A classic French dessert made of choux pastry filled with a rich cream, shaped like a wheel to celebrate the Paris-Brest bicycle race.
Ingredients
Scale
- FOR THE CREAM:
- EGGS 2
- SUGAR 150 g (3/4 cup)
- CORNSTARCH 60 g (4 tbsp)
- MILK 500 ml (2 cups)
- BUTTER AT ROOM TEMPERATURE 160 g (2/3 cup)
- FOR THE CHOUX PASTRY:
- WATER 100 ml (1/4 cup + 3 tbsp)
- MILK 100 ml (1/4 cup + 3 tbsp)
- SALT a pinch
- SUGAR a pinch
- BUTTER 80 g (1/3 cup)
- FLOUR 120 g (1 cup)
- EGGS 4
- FOR DECORATING:
- SLICED ALMONDS
- POWDERED SUGAR
Instructions
- In a saucepan whisk 2 eggs with sugar until smooth, add cornstarch and mix well.
- Pour in milk, stir well and brew the cream thickly over medium heat, stirring constantly for 3-4 minutes.
- Transfer into a bowl, cover with plastic wrap and let cool.
- Pour milk and water into a saucepan, add a pinch of salt, a pinch of sugar, and 80 g butter, and set over medium heat.
- When the butter has melted, remove from the heat and stir in the flour. Return the pan to heat and cook the dough for 1-2 minutes, stirring constantly. Transfer the mixture into a medium bowl to cool a bit.
- Meanwhile, in a separate bowl whisk 4 eggs until smooth add them to the cooled mixture little by little, and transfer them into a piping bag.
- Preheat the oven to 200C/400F. Trace an 18cm/7″ circle on a piece of parchment. Flip the paper over and place it on a baking sheet.
- Pipe one circle just inside your circle on the parchment. Pipe a second circle of pastry just outside the line and pipe the third ring on top of the other two.
- Grease with beaten egg, sprinkle with almond slices. Bake for 15 minutes, then reduce the heat to 160C/320F and bake for another 25 minutes, let cool.
- Beat 160 g butter with a mixer until frothy, gradually add cooled cream, and continue to beat until smooth. Transfer the cream into a piping bag.
- Cut the choux pastry in half horizontally.
- Pipe the cream onto the bottom half of the pastry.
- Place the top half on top of the cream like a sandwich.
- Decorate with powdered sugar.
- Slice, serve and enjoy!
Notes
- Ensure the cream is completely cooled before adding it to the butter.
- For a richer flavor, you can add vanilla extract to the cream.
- Store any leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg