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Paris-Brest Choux Puffs - Recipes
Paris-Brest
Place the butter, salt and water in a saucepan, then place on the heat.
Bring to a boil.
Remove from heat and pour all the flour in one go.
Stir with a wooden spatula, making sure that lumps do not form.
The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.
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See the recipe
Serves:
6-8
Time:
1 h 30
Difficulty:
Author: Chef Philippe
139
ratings
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Ingredients:
250ml water, 200g flour, 100g unsalted butter, 1 pinch of salt, 4 whole eggs, 8 egg yolks, 250g sugar, 250g unsalted butter, soft, Almond and hazelnut praline, 100g flaked almonds, 50g icing sugar, 1 egg yolk (glaze)...
Method
Before starting this Paris-Brest recipe, make sure you have organised all the necessary ingredients.Place the butter, salt and water in a saucepan, then place on the heat.
Bring to a boil.
Remove from heat and pour all the flour in one go.
Stir with a wooden spatula, making sure that lumps do not form.
The resulting dough is called 'panada'. Dry off the panada on the heat, stirring with a wooden spatula, until the pastry comes away from the sides of the saucepan and forms a ball.
...
