Logo KudoCook

Error: Call to undefined function pix_get_languages() in /var/www/vhosts/kudocook.com/httpdocs/wp-content/plugins/pixfort-core/includes/header/header-functions.php:665 Stack trace: #0 /var/www/vhosts/kudocook.com/httpdocs/wp-content/plugins/pixfort-core/includes/header/header-functions.php(76): pix_get_header_language() #1 /var/www/vhosts/kudocook.com/httpdocs/wp-content/plugins/pixfort-core/includes/header/parts/header_boxed.php(113): pix_get_header_elem() #2 /var/www/vhosts/kudocook.com/httpdocs/wp-content/plugins/pixfort-core/includes/header/header-manager.php(147): renderHeaderBoxed() #3 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/class-wp-hook.php(341): HeaderManager->renderHeader() #4 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/class-wp-hook.php(365): WP_Hook->apply_filters() #5 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/plugin.php(522): WP_Hook->do_action() #6 /var/www/vhosts/kudocook.com/httpdocs/wp-content/themes/essentials/header.php(52): do_action() #7 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/template.php(814): require_once('...') #8 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/template.php(749): load_template() #9 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/general-template.php(48): locate_template() #10 /var/www/vhosts/kudocook.com/httpdocs/wp-content/plugins/elementor/modules/page-templates/templates/header-footer.php(9): get_header() #11 /var/www/vhosts/kudocook.com/httpdocs/wp-includes/template-loader.php(132): include('...') #12 /var/www/vhosts/kudocook.com/httpdocs/wp-blog-header.php(19): require_once('...') #13 /var/www/vhosts/kudocook.com/httpdocs/index.php(17): require('...') #14 {main}

Home » Recipes » Thermomix » Paris Brest using a Thermomix

Paris Brest using a Thermomix

Name: Paris Brest using a Thermomix
Prep time: 51 min
Cook time: PTM
Total time: 86 min
Yield: 8 servings
Cuisine: ["French"]

Thermomix TM6, Thermomix TM5, Thermomix TM31

(5)

Preparation time

51 min

Total time

86 min

Servings

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!

Open this Recipe in the KudoCook App

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

Loved this recipe?
Thousands like it available
in the app!

Apple App Store

Google Play Store

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.