Paris-Brest


Designed to resemble the wheel of a bicycle, this classic was created to celebrate the Paris-Brest cycling race. Ours is filled with a roasted almond crème pâtissière to complement the crisp choux pastry. A simple almond praline would make a lovely addition.

To make basic choux pastry, see our masterclass.

You'll need

1 quantity basic choux pastry Coarsely chopped natural almonds, for scattering Icing sugar, for dusting   Roast almond crème pâtissière 200gm natural almonds, coarsely chopped 1 litre (4 cups) milk 8 egg yolks 170gm raw caster sugar 90gm plain flour 20gm butter, diced 150ml thickened cream 20ml Cognac or to taste

Method

  • 01
  • Make choux pastry, transfer to a piping bag fitted with a 1cm nozzle and refrigerate to cool and stiffen (30 minutes).
  • 02
  • For roast almond crème pâtissière, preheat oven to 190C and roast almonds on an oven tray until browned and fragrant (5-6 minutes), then transfer to a saucepan, add milk and bring to a simmer. Set aside to infuse for 30 minutes, then blend in a blender. Strain into a clean pan through a fine sieve, pressing on solids to extract all liquid, and bring back to a simmer. Whisk yolks and sugar in a bowl to combine, whisk in flour, then, whisking continuously, pour in almond milk. Return to pan and whisk over medium heat until bubbling, then continue whisking until thick and mixture no longer tastes floury (3-4 minutes). Whisk in butter, transfer to a bowl and refrigerate until thick and chilled. Whisk again until smooth, then whisk in cream and Cognac and transfer to a piping bag fitted with a 1cm nozzle.
  • 03
  • With oven still at 190C, line a baking tray with baking paper, then trace a 20cm-diameter circle on paper with a pencil and turn the paper over so the pencil side is down. Using the circle as a template, pipe a circle of choux pastry, sealing the ends with a swift flick. Pipe a circle around the outside so they’re touching, but not overlapping. Finally, pipe a circle of pastry over the join where the 2 circles touch (it’s important to pay attention to the joins; if they’re not closed properly they will burst open during baking). Sprinkle with almonds and bake until golden (15 minutes), then turn tray, reduce heat to 170C and bake until very crisp and golden brown (20-25 minutes). Place on a wire rack to cool.
  • 04
  • To serve, split choux pastry ring in half with a serrated knife. Pipe roast almond cream over base, sandwich with top and dust with icing sugar.

At A Glance

  • Serves 8 - 10 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 - 10 people

Featured in

Oct 2016

You might also like...

Top 10 peanut butter desserts

recipes

Baked rhubarb with orange and citrus mascarpone

Party desserts

recipes

Chocolate truffle layer cake

Banana recipes

recipes

Elderflower, Champagne and berry jellies

Cheesecake recipes

recipes

Prosecco jellies with Aperol granita

Autumn dessert recipes

recipes

Chocolate cremeux with caramel

Quince and brown butter pastry tart

recipes

Strawberry recipes

Manadrain and ginger syrup cake

recipes

Frozen dessert recipes

conversion tool