Recipe Paris-brest : Practical and Delicious

Recipe Paris-brest : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Paris-brest. You are currently reading Recipe Paris-brest : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Paris-brest requires 3h, cook 50m and serve 4. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Fluffy choux layered with sweet custard and coffee cream is deliciously rich.

Ingredients:

15 Ingredients

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  100g butter
  
  
  


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  185ml (3/4 cup) water
  
  
  


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  115g (3/4 cup) plain flour, sifted
  
  
  


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  3 eggs, lightly whisked
  
  
  


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  300ml ctn double cream
  
  
  


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  1 tbsp pure icing sugar, sifted
  
  
  


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  1 1/2 tbsp Bushells Coffee & Chicory essence
  
  
  


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  100g 70% cocoa dark chocolate, coarsely chopped
  
  
  


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  50g butter, extra
  
  
  



• Creme patissiere



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  310ml (1 1/4 cups) milk
  
  
  


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  250ml (1 cup) thickened cream
  
  
  


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  3 egg yolks
  
  
  


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  55g (1/4 cup) caster sugar
  
  
  


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  2 tbsp flour
  
  
  


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  2 tsp vanilla essence
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

6 Method Steps

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  Step 1
  
  
  
  
  Place the butter and water in a saucepan over medium heat. Cook, stirring, until the butter melts and the mixture just comes to the boil. Remove from heat. Use a wooden spoon to beat in the flour until a smooth paste forms. Cook, stirring, over medium heat for 1-2 minutes or until the mixture forms a ball and starts to come away from the side of the pan. Transfer the dough to a bowl and cover the surface with plastic wrap. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Draw four 10cm-diameter discs on 1 sheet of baking paper and four 7.5cm-diameter discs on the other sheet, allowing room for spreading. Add 1 tablespoon of the egg to the dough. Use an electric beater to beat until combined. Gradually add the remaining egg, 1 tablespoon at a time, beating well after each addition, until the dough is thick and glossy.
  
  
  


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  Step 3
  
  
  
  
  Spoon the dough into a piping bag fitted with a 2cm star-shaped nozzle. Pipe a circle around the inside edge of each disc on the prepared trays. Sprinkle trays with a little water. Bake for 30 minutes. Reduce oven to 180°C and bake for a further 10 minutes or until puffed and golden. Turn off the oven. Use a metal skewer or a small sharp knife to pierce the pastry bases to release the steam. Place the pastries back in the oven, with the door ajar, for 20 minutes to cool slightly. Transfer to wire racks to cool completely.
  
  
  


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  Step 4
  
  
  
  
  Meanwhile, to make the creme patissiere, place the milk and cream in a saucepan over low heat. Bring almost to the boil. Set aside for 5 minutes to cool slightly. Whisk the egg yolks, sugar and flour in a heatproof bowl until light and creamy. Gradually whisk in the milk mixture. Pour into a clean saucepan and place over low heat. Cook, stirring with a wooden spoon, for 5 minutes or until the mixture boils and thickens. Stir in the vanilla. Transfer to a large bowl and cover the surface with plastic wrap to prevent a skin forming. Set aside to cool completely. Place in the fridge for 2 hours to chill.
  
  
  


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  Step 5
  
  
  
  
  Use a sharp knife to split the pastry rings in half horizontally. Divide the creme patissiere evenly among the base of each pastry ring. Top with the remaining pastry. Whisk the cream and icing sugar until firm peaks form. Fold in the coffee essence. Divide the large pastry rings among serving plates. Spoon the coffee cream on top. Top each with a small pastry ring.
  
  
  


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  Step 6
  
  
  
  
  Stir the chocolate and extra butter in a small saucepan over medium heat until the chocolate melts and the mixture is smooth. Set aside for 2-3 minutes to cool slightly. Drizzle the chocolate over the pastries.
  
  
  

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