Paris-Brest (Pastry)

• 1 cup water
• 8 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup unsalted roasted almonds
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Steps

1. 1 Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. 2 In a saucepan, bring water, butter, and salt to a boil. Add flour and stir until dough forms.
3. 3 Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until smooth.
4. 4 Pipe into a 7-inch circle onto prepared baking sheet. Bake for 25 minutes until golden.
5. 5 For the praline, toast almonds and sugar in a skillet until caramelized.
6. 6 Cool, then grind into a coarse paste. Beat with butter and powdered sugar until fluffy.
7. 7 Whip cream and fold into the buttercream. Let pastry cool, slice, and fill generously.

Equipment

• Pastry bag with a large round tip
• Saucepan
• Mixing bowls
• Whisk

Variations

• Use hazelnuts instead of almonds for a different flavor profile.
• Add a drizzle of chocolate ganache on top.

Substitutions

• If you don't have heavy cream, use all butter in the buttercream.

Pairings

• Serve with a fresh fruit salad for a refreshing contrast.
• Perfect with a scoop of vanilla ice cream.

Nutrition

Tips

• Pipe a small ball of dough on top for decoration.
• Chill the filled pastry for 30 minutes before serving for a neater slice.

Storage

Store in an airtight container in the fridge for up to 2 days. Bring to room temperature before serving.

Freezing: Freeze unfilled pastry for up to 1 month. Thaw overnight in the fridge before filling.

Serving Suggestions

• Serve with a cup of strong coffee or a glass of Sauternes.
• Garnish with extra toasted almonds for crunch.

FAQ