Paris Brest using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(5)
Preparation time
51 min
Total time
86 min
Servings
8
Calories / Serving
623 Cals
Difficulty
Average
Ah, the Paris Brest—a delightful pastry that takes you on a sweet journey straight to the heart of France! Created in 1910 to celebrate the Paris-Brest bicycle race, this charming choux pastry filled with a luscious praline cream is a testament to French culinary ingenuity. The circular shape symbolizes the bicycle wheel, making it not just a treat for your taste buds but also a nod to the cycling spirit. With a crispy exterior and a creamy, nutty interior, each bite is like a mini celebration of flavor. And let’s not forget the flaked almonds on top, adding a lovely crunch that makes you feel like you're enjoying a leisurely afternoon in a Parisian café. Bon appétit!
Ingredients
- 250 g Water
- 1 Teaspoon(s) Salt
- 150 g Butter
- 150 g Flour t55
- 6 Eggs
- 20 g Flaked almond
- 250 g Milk
- 80 g Cassonade brown sugar
- 50 g Glucose syrup
- 15 g Cornflour (maïzena)
- 2 Sheet(s) Gelatin
- 100 g Praline paste
- 50 g Praline
- 15 g Icing sugar
Steps
Choux Pastry
- Add 250 g of water, 1 teaspoon(s) of salt, 100 g of butter in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
- Add 150 g of flour t55 in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Let the mixture cool down for a few minutes.
- Mix manual: 3:00min / 0°C / Speed 5.
- Add 4 eggs one by one in the food processor bowl.
- Mix until well combined.
- Preheat the oven at 180°C.
- Transfer the content of the food processor bowl in a piping bag.
- Pipe a ring shape onto a baking sheet lined with baking paper, then pipe another ring inside the first one to create a thicker base.
- Sprinkle 20 g of flaked almond over a preparation content.
- Cook in the oven at 180°C during 30min.
- Bake for 30-35 minutes, or until golden brown and puffed up. Let cool completely on a wire rack.
Praline Cream
- Soften Gelatin sheets in cold Water.
- Add 250 g of milk, 80 g of cassonade brown sugar, 50 g of glucose syrup, 2 eggs, 15 g of cornflour (maïzena) in the food processor bowl.
- Mix manual: 7:00min / 90°C / Speed 4.
- Add 2 sheet(s) of gelatin, 50 g of butter in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Add 100 g of praline paste, 50 g of praline in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
- Transfer the content of the food processor bowl in the piping bag let cool.
Assembly
- Once the choux pastry ring is completely cool, use a serrated knife to slice it in half horizontally.
- Pipe the Praline Cream generously onto the bottom half of the choux pastry ring.
- Place the top half of the choux pastry ring over the cream.
- Sprinkle 15 g of icing sugar with a strainer.
- Serve Immediately.
