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Printable version Cakes & Pastries
Non-illustrated recipe - Illustrated recipe

Paris-Brest

Paris-Brest
  • For : 4 to 6 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Paris-Brest :

  • 400 g uncooked Puff pastry
  • 500 to 600 g praliné butter cream
  • 1 egg yolk
  • 100 g slivered almonds
  • 50 g icing sugar

Technical stages for Paris-Brest :

Paris-Brest - 1
1

Prepare all the ingredients.

Paris-Brest - 2
2

Slightly grease a baking tray.

Paris-Brest - 3
3

Using a decorating bag with a plain tip, pipe the puff pastry into a crown shape. Place 2 lines of dough side to side, then a third one straddled on the first two.

Paris-Brest - 4
4

Brush the surface with egg yolk using a brush.

Paris-Brest - 5
5

Sprinkle a few slivered almonds...

Paris-Brest - 6
6

... onto the full surface.

Paris-Brest - 7
7

Bake in warm oven (180°C - 356°F)...

Paris-Brest - 8
8

...for about 20 minutes.

Paris-Brest - 9
9

The dough will rise....

Paris-Brest - 10
10

...and turn golden.

Paris-Brest - 11
11

When finished, remove the puff pastry crown...

Paris-Brest - 12
12

...and leave to cool on the work surface.

Paris-Brest - 13
13

Using a knife, split the thickness of the crown in two.

Paris-Brest - 14
14

Garnish the lower part with praline flavoured butter cream. To do this, use the decorating bag with a large fluted tip.

Paris-Brest - 15
15

The best is to stuff with cream by drawing roses on the whole crown.

Paris-Brest - 16
16

Place the upper part of the puff pastry on top (the one which has slivered almonds). Leave to harden in the fridge.

Paris-Brest - 17
17

Just before serving, sprinkle with icing sugar.

Paris-Brest - 18
18

Dress on a serving dish.

Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Oven sheet blue steel 40 x 30 cmOven sheet blue steel 40 x 30 cm 9.80 Euro
Flat pastry brush 2,5 cmFlat pastry brush 2,5 cm 3.30 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 39.40 Euro
Almond hazelnut paste pralineAlmond hazelnut paste praline   Lower price   15.50 Euro
Metal spatula - 18 cmMetal spatula - 18 cm 8.00 Euro
L'art des petits gâteaux individuelsL'art des petits gâteaux individuels 42.00 Euro
Le grand livre de la pâtisserie et des dessertsLe grand livre de la pâtisserie et des desserts 29.70 Euro