Paris-Brest

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

Choux Pastry

1/2 cup

Cold Water

1/3 cup

Salted Butter , room temperature

1 Tbsp

Granulated Sugar

or Caster Sugar

1 cup

All-Purpose Flour

3

Medium Eggs

to taste

Powdered Confectioners Sugar

for final dusting

Craquelin

3 Tbsp

Demerara Sugar

3 1/2 Tbsp

Salted Butter , room temperature

1/3 cup

All-Purpose Flour

to taste

Toasted Hazelnuts , crushed

for topping

(optional)

Crème Patissière (Pastry cream)

2 cups

Milk

4

Medium Eggs , separated

60 grams of egg yolks only

1/4 cup

Corn Starch

1 cup

Caster Sugar

1 cup

Salted Butter

added at the end to make the Paris-Breast cream

Praliné

1 cup

Caster Sugar

1 cup

Hazelnuts

blanched

1 1/3 cups

Sliced Almonds

or Whole Almonds, blanched

1/4 cup

Water

Cooking Instructions

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