Paris Brest

Paris Brest Material

• 100 gr margarine/butter
• 15 gr sugar
• 1/2 tsp salt
• 1/2 tsp vanilla paste
• 3 eggs

Toppings And Stuffing

• Almond slice
• Strawberries to taste
• Powdered sugar for sprinkling
• 100 gr whip cream powder
• 200 ml cold water
• (me: 300 ml of liquid whip cream, beat until stiff)
• I use whip cream which is already sweet, so no more sugar, if you like it sweet, you can add powdered sugar

How to Make Paris Brest

• 1. Bring water, sugar, salt and butter to a boil while stirring, stirring until smooth. After boiling, turn off the heat, add the flour. Turn on the low heat again, stir until the dough is smooth, cool the dough
• 2. Preheat the oven to 200 degrees
• 3. Using a mixer on low, add the vanilla paste and eggs one at a time. Mixer until thoroughly mixed
• 4. Put the dough into a piping bag (plastic triangle) make a circle then sprinkle almond slices
• 5. Bake at 200 degrees Celsius until the dough expands and looks firm, then lower the oven temperature to 180 degrees.
• Bake again until the skin is browned and there are no bubbles on the surface of the choux
• (me: 200 dercel 30 minutes, 180 dercel 15 minutes)
• 6. Cool then split in 2 and garnish with cream and strawberries
• 7. Sprinkle with powdered sugar, ready to be enjoyed

Location:

Share :