Paris-Brest
Paris-Brest is a large ring shape cake of choux pastry filled with praline-flavoured cream and sprinkled with shredded almonds.
Paris-Brest was created in 1891 by a pastry cook whose shop was situated in the suburbs of Paris on the route of the bicycle race between Paris and Brest.
He had the idea of making large ring shaped eclairs resembling bicycle wheels.
INGREDIENTS
250g chox pastry
chocolate sauce, for decorating
icing sugar, for sprinkle
Filling
Chantilly cream
METHOD
Paris-Brest was created in 1891 by a pastry cook whose shop was situated in the suburbs of Paris on the route of the bicycle race between Paris and Brest.
He had the idea of making large ring shaped eclairs resembling bicycle wheels.
INGREDIENTS
250g chox pastry
chocolate sauce, for decorating
icing sugar, for sprinkle
Filling
Chantilly cream
METHOD
- Line a baking tray with parchment paper.
- Pipe the choux paste into the shape of a ring.
- Bake at 200-220'c for about 35 minutes.
- Once cooked, transfer immediately in a cooling rack and slice each ring in half allowing the steam to escape, and leave to cool completely.
- Fill one half ring with Chantilly cream and cover with the other half of the ring.
- Decorate with chocolate sauce and icing sugar.
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