Paris Brest
Paris Brest dates back to 1910 and is supposed to look like a bike wheel! This festive version has a sweet crackle! It's a great alternative to Christmas Pudding!
Ingredients
For the choux pastry:
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- pinch salt
- 4 medium free-range eggs
For the filling:
- 1l double cream, whipped
- 250g sweetened chestnut puree
- 2 teaspoons vanilla extract
For the tuiles:
- 115g butter, softened
- 140g icing sugar
- 3 egg whites
- 115g plain flour
For the caramel:
- 200g caster sugar
To decorate:
- Bronze, silver and gold edible sprays
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a large circle onto the baking sheet. Bake for 30 minutes until golden and crispy. Cool.
To make the tuiles beat all the ingredients together, chill for 20 minutes then roll out and cut into leaves. Bake on a lined tray at 200c for 2 to 3 minutes, remove from the oven and curl while still warm.
Split the pastry in half, mix the puree, cream and vanilla together then spread or pipe over the bottom layer. Top with the other half.
To decorate heat the sugar to a caramel drizzle all over the top then decorate with tuile leaves, spray with edible sprays.
Ingredients
For the choux pastry:
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- pinch salt
- 4 medium free-range eggs
For the filling:
- 1l double cream, whipped
- 250g sweetened chestnut puree
- 2 teaspoons vanilla extract
For the tuiles:
- 115g butter, softened
- 140g icing sugar
- 3 egg whites
- 115g plain flour
For the caramel:
- 200g caster sugar
To decorate:
- Bronze, silver and gold edible sprays
Method
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water and butter in a saucepan until the butter has melted.
Beat in the flour, sugar and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat and beat in the eggs, one at a time, until smooth and glossy.
Set aside to cool, then spoon the dough into a piping bag fitted with a medium size plain nozzle.
Pipe a large circle onto the baking sheet. Bake for 30 minutes until golden and crispy. Cool.
To make the tuiles beat all the ingredients together, chill for 20 minutes then roll out and cut into leaves. Bake on a lined tray at 200c for 2 to 3 minutes, remove from the oven and curl while still warm.
Split the pastry in half, mix the puree, cream and vanilla together then spread or pipe over the bottom layer. Top with the other half.
To decorate heat the sugar to a caramel drizzle all over the top then decorate with tuile leaves, spray with edible sprays.
