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PREMIUM
19 INGREDIENTS26 STEPS1HR 45MIN

Paris-Brest

5.0
2 Ratings

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Manon Lagrève

Welcome to Manon’s Little Kitchen! I am sharing with you my recipes, my “coups de coeur”, and anything that makes me happy 🙂
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A french dessert composed of Choux Pastry and Praliné cream, this patisserie is everyone’s favorite!
1HR 45MIN
Total Time

Manon Lagrève

Welcome to Manon’s Little Kitchen! I am sharing with you my recipes, my “coups de coeur”, and anything that makes me happy 🙂
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8

Choux Pastry

1/2 cup
Cold  Water
1/3 cup
Salted Butter , room temperature
1 Tbsp
or Caster Sugar
1 1/3 cups
3
Medium  Eggs
to taste
Powdered Confectioners Sugar
for final dusting

Craquelin

3 Tbsp
Demerara Sugar
3 1/2 Tbsp
Salted Butter , room temperature
to taste
Toasted Hazelnuts , crushed
for topping
(optional)

Crème Patissière (Pastry cream)

2 cups
4
Medium  Eggs , separated
60 grams of egg yolks only
1/4 cup
1 cup
added at the end to make the Paris-Breast cream

Praliné

1 cup
Hazelnuts
blanched
1 1/3 cups
or Whole Almonds, blanched
1/4 cup
Water

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Nutrition Per Serving

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CALORIES
912
FAT
55.9 g
PROTEIN
16.4 g
CARBS
90.6 g

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Nutrition Per Serving
Calories
912
% Daily Value*
Fat
55.9 g
72%
Saturated Fat
24.6 g
123%
Trans Fat
1.4 g
--
Cholesterol
254.4 mg
85%
Carbohydrates
90.6 g
33%
Fiber
3.8 g
14%
Sugars
64.1 g
--
Protein
16.4 g
33%
Sodium
387.3 mg
17%
Vitamin D
0.9 µg
4%
Calcium
191.2 mg
15%
Iron
3.2 mg
18%
Potassium
307.3 mg
7%
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