Dessert
Paris-Brest with Pecan Praline Cream
2 hServes 8Nutri-Score D€€
D
2 h
2 hParis-Brest with Pecan Praline Cream
what you need
Ingredients
waterOther250 ml
butter (cubed)Dairy100 g
saltSpices3 g
sugarPantry10 g
flour (sifted)Grains150 g
eggs (at room temperature)Dairy4 pieces
flaked almondsNuts & seeds40 g
milkDairy500 ml
egg yolksDairy4 pieces
cornstarchPantry40 g- caster sugarPantry100 g
- vanilla extractPantry10 ml
- pecans (toasted)Nuts & seeds150 g
- praline pastePantry100 g
- icing sugar (for dusting)Pantry20 g
per serving
Nutrition
318kcal
- Carbs
- 26 g
- Proteins
- 7 g
- Fat
- 21 g
what you’ll use
Tools
Saucepan
Mixing bowl
Whisk
Piping bag
Baking tray
Oven
Food processor- Cooling rack
- Sieve
step by step
Method
- Step 1
Make the choux pastry
- Bring the water, butter, salt and sugar to a boil in a saucepan.
- Off the heat, add the flour and beat until the dough pulls away from the pan.
- Return to the heat briefly to dry the dough, then cool slightly.
- Step 2
Beat in the eggs
- Add the eggs one at a time, beating well after each addition.
- Stop when the dough is smooth, glossy and holds a soft peak.
- Step 3
Pipe and bake the rings
- Pipe the dough into rings on a lined baking tray.
- Scatter the flaked almonds over the rings.
- Bake until puffed and golden, then cool on a rack.
- Step 4
Cook the vanilla pastry cream
- Heat the milk in a saucepan.
- Whisk the egg yolks, cornstarch and caster sugar in a bowl.
- Pour the hot milk over the yolks, return to the pan and cook, stirring, until thickened.
- Stir in the vanilla extract and cool completely.
- Step 5
Make the pecan praline cream
- Blitz the toasted pecans with the praline paste until smooth.
- Fold the pecan praline into the cooled pastry cream.
- Whip until light and pipeable.
- Step 6
Assemble the Paris-Brest
- Cut the cooled choux rings in half horizontally.
- Pipe the pecan praline cream generously over the bases.
- Replace the tops and dust with icing sugar.