Paris Brest

Dough: In a saucepan put water with butter. Transfer them to the fire and when it starts to boil, turn the heat to low, pour all the flour at once. Mix well with a wooden spoon, until the flour is well incorporated and the dough comes off the walls of the bowl. Remove the pan from the heat, pour the dough into a bowl. Let it cool for 5 minutes, then put the eggs, one by one, mixing after each egg. At the end we add salt and vanilla powder. We take a large stove tray, grease it with butter, line it with baking paper. Place a round tray with a diameter of 24 cm on the baking paper, in the middle and draw a circle. We put the dough in a pos and form the donuts, next to each other, without leaving space between them, a little thicker, trying not to go out of the drawn circle. I still have a little dough left and I made about 7 more individual donuts. Put the tray in the hot oven, the first 5 minutes at a temperature of 210, then 30-35 minutes at 180 degrees. After 35 minutes we open the oven door a little to see if it is ready. When it is browned, turn off the flame of the stove. For the first 10 minutes, leave the tray in the oven with the door ajar, only then take out the whole cake and let it cool.

Cream: In a bowl, mix the yolks with the sugar. Add the starch, a little milk and mix well until the starch is completely dissolved. Put the rest of the milk, pour everything into a saucepan and transfer it to the fire. Let the fire be suitable and stir continuously with a fork, until it thickens like a pudding. Take the cream off the heat, put the butter in the pieces and mix vigorously until it is completely incorporated. We also add vanilla. Cover the cream, let it cool. Cold cream, mix it until it becomes frothy. We take the baked cake and with the help of a knife with a longer and well-sharpened blade, it is cut in two, taking care that the base does not fall apart, but neither the top (it seemed a little difficult to me, but I succeeded). We leave the base in the cup and we pull the top lightly on a shredder. Put the vanilla cream in each hole of the cake, then put the whipped cream in the pos, make circles of whipped cream over the vanilla cream. Place the top carefully over the whipped cream. Let it cool for 2-3 hours, then powder it with sugar, decorate it with mint leaves and serve. Good appetite!


How do you fill the shells? What creams do we use?

The shells of eclairs and choux soften very quickly in contact with any cream, so they should be filled only before serving for 2-4 hours. Just fill as many choux as you want to serve.

Eclaughter shells can be filled with vanilla cream, white or dark chocolate cream, mascarpone cream, cream, etc.

On the blog you will find some recipes for eclairs and choux from which you can be inspired:

    & # 8211 dark chocolate ganache with rum & # 8211 mascarpone cream with cream & # 8211 ness cream and strawberries & # 8211 mascarpone cream mixed with rose sherbet & # 8211 chocolate ganache and browned walnut kernels
  • Chocolate eclairs
  • Mini eclairs with mascarpone and strawberries
  • Choux with mascarpone and strawberries
  • Paris Brest with ness cream and strawberries
  • Choux has cream with sherbet
  • Choux has creams with chocolate and nuts

Paris Brest - Recipes

Being among my favorites, the eclair donuts filled with vanilla cream (and not only) and various glazes, I could not miss this recipe. A choux wreath, filled with cream and whipped cream, which looks spectacular and is very easy to make. Did I convince you?

400 ml whipped cream

For the dough, put the butter cut into pieces with water, salt and sugar on the fire. When it almost reaches boiling point, remove from the heat, add all the flour at once and mix vigorously to homogenize and no lumps. Put the pan back on the heat, stirring constantly, until the dough comes off the walls (about 2 minutes).

Allow the dough to cool for 10 minutes, then add one egg at a time. Stir in each egg well before adding the next. The dough is quite fluffy, but you can also mix it with a wooden spatula.

The oven is preheated to 210 ° C.

Place a baking paper on a large tray. On a piece of paper, draw a circle with a diameter of about 22 cm with a pencil. Turn the paper upside down (so as not to put the dough behind the pencil).

Put the dough in a bag and form the donuts around the perimeter of the circle. If they are too "mottled", they are gently pressed with a damp finger to make them uniform. Grease the crown on top (not on the sides) with the beaten egg yolk.

Put them in the hot oven. After about 10 minutes or when they have swelled, reduce the temperature to 180 ° C and bake the crown for another 30 minutes (do not open the oven!).

Turn off the oven and prick each donut with a sharp knife to let the steam out. Leave in the oven, with the door ajar, to cool and dry inside.

Meanwhile, prepare the cream. The milk is boiled with the split vanilla pod and the grated seeds in it. Rub the yolks with sugar, salt and starch. When the milk is hot, pour it thinly over the yolks, stirring constantly. Then put the mixture back on low heat until the cream thickens (a few minutes).

Take the cream off the heat and put the pot in cold water, stirring so as not to form lumps. Add the butter at room temperature, cut into cubes and incorporate. Place a plastic wrap directly on the surface of the cream and allow to cool completely.

Beat the cream with two tablespoons of powdered sugar and, optionally, with a little vanilla essence (quality).

To assemble the cake, place the wreath on a plate. With a sharp and serrated knife, a lid is cut, which is set aside.

In each donut, put a tablespoon of vanilla cream. Then put the cream with a fork.

Place the lid of the crown on top, which is powdered with sugar.

You can make the crown one day and, being well dried, keep it in a paper bag until use. Prepare the cream, beat the cream in time and keep them in the fridge until you need to assemble the cake.

Use a very good cream, made from real cream, because it has an important weight in the final taste.


Paris – Brest (Cabbage Paste With Praline Crème Mousseline) Recipe

Kristina is the Associate Editor at Serious Eats. She has over 10 years of culinary experience, cooking, baking, and managing food and beverage operations in professional kitchens in Washington, DC, Boston, and New York City. Her writing for Serious Eats began in 2020 and focuses, although not exclusively, on all things sweet.

Why It Works

  • Caramelizing the nuts and sugar together infuses the praline with a nutty caramel flavor, while the addition of baking soda makes it easier to grind into a paste and deepens its overall flavor.
  • The combination of milk and water in the dough browns the choux ring and ensures a crisp shell.
  • Egg wash helps the almonds adhere to the surface of the cabbage ring.
  • Using pastry cream and butter at the correct temperature will produce a soft, fluffy crème mousseline.

The Paris – Brest is a classic French pastry, featuring a crisp, almond-studded baked ring of cabbage paste that’s split in half horizontally, liberally filled with praline crème mousseline — a heady mixture of vanilla pastry cream, nutty praline paste, and whipped butter — and finished with a dusting of powdered sugar.

This bakery staple was created in 1910 by pastry chef Louis Durand, as an homage to the long-distance Paris-Brest-Paris bicycle race (the pastry’s circular shape is meant to evoke that of a bicycle wheel). Pâtisserie Durand, which is still owned and operated by the Durand family, claims to have the original recipe, but fortunately this hasn’t prevented pastry chefs around the world from putting forth their own spins on the dessert.

Our recipe keeps things classic. The praline paste starts as a scaled-down batch of Stella's hazelnut brittle — a mix of water, sugar, corn syrup, hazelnuts, almonds, and salt cooked to a tawny brown and cooled on a greased baking sheet. Adding baking soda partway through the process alkalizes the candy, both deepening its flavor and making it easier to grind into a nut butter – like paste in a food processor.

For the cabbage ring, we follow our foolproof technique. A 50/50 mix of milk and water for the liquid component of the dough yields a crisp and well-browned shell when baked, while adding a touch of sugar to the cabbage base lends it subtle sweetness that complements the creamy hazelnut filling.

Piping the cabbage ring requires a steady hand and a bit of patience. It consists of piping three individual rings — two concentric circles touching each other, and a third piped on top to overlap them. When baked, the three choux rings fuse together to form the pastry’s characteristic bicycle-tire shape (it’s crucial that the rings are all touching, otherwise you’ll end up with distinct rings). If piping isn't your strong suit, don't fret if you make a mistake, you can always start over by scraping any piped batter back into the pastry bag. We lightly brush the ring with egg wash and sprinkle it with sliced ​​almonds before transferring it to the oven to bake.

Now it’s time to whip up the crème mousseline. Crème mousseline often goes by another name: German buttercream, or, as Stella calls it, “whipped vanilla custard frosting.” We begin by beating softened butter with the paddle attachment in a stand mixer until it’s creamy and smooth, and then incorporate the prepared praline paste, beating in a few tablespoons of the pastry cream at a time until smooth. The final step is aerating the crème mousseline. To accomplish this, switch to the whisk attachment and whip until the mixture is light and fluffy.

Assembling the Paris – Brest may seem like the most intimidating part, as photo-worthy renditions require a skilled piping hand. But don’t let inexperience stop you, since there’s no wrong way to do it as long as the filling sits tall inside the bottom half. With practice (or maybe a bit of luck), it'll be a showstopper, but no matter how professional the filling looks, we promise it'll be no less delicious.


Paris-Brest with Rhubarb

Invented by chef Louis Durand in 1910 to commemorate the Paris-Brest bicycle race, this ring of cabbage pastry is traditionally filled with a hazelnut and almond cream. We've given a nod to springtime with rhubarb and fluffy whipped cream.

Ingredients

  • 1 cup (227g) water
  • 8 tablespoons (113g) unsalted butter, cold
  • 1/2 teaspoon salt
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 4 large eggs
  • 1 1/2 cups (181g) diced rhubarb
  • 1/2 cup (99g) granulated sugar, divided
  • 2 tablespoons (14g) Instant ClearJel, divided
  • 2 cups (454g) heavy cream
  • 1/2 cup (57g) confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 425 ° F. Trace a 9 "circle on a piece of parchment. Flip the paper over and place it on a baking sheet.

To make the pastry: Combine the water, butter, and salt in a medium saucepan. Bring to a rolling boil. Remove from the heat and add the flour all at once, stirring vigorously until the mixture comes together in a ball. If necessary, return the thick batter to the heat for a few minutes to help it come together.

Remove from the heat and transfer the batter to the bowl of a stand mixer fitted with a paddle. Set a timer for 7 minutes you want to cool the mixture, but not too far. When the timer goes off, check the temperature of the batter you should be able to hold a finger in it for a few seconds. If you have a digital thermometer, the temperature should be below 125 ° F.

Beat in the eggs one at a time, mixing until each egg is absorbed before adding the next. Beat well after adding the last egg the batter should be smooth.

Learn more

Perfected cabbage paste

Transfer the batter to a pastry bag fitted with a large star tip. Pipe one circle just inside your 9 "circle on the parchment. Pipe a second circle of pastry just outside the line, almost touching the first. For the look pictured in the photo above, pipe 12 rosettes 1" in diameter spaced 1/2 " apart on top of the two rings Or, to make the pastry look more like a wheel, simply pipe a third ring on top of the other two.

Bake for 20 minutes, until the pastry begins to puff. Reduce the oven temperature to 375 ° F and bake for another 30 minutes, until deep golden brown. Remove from the oven and pierce the top with a paring knife in several places. Return to the oven, turn the oven off, and leave in the oven as it cools for 15 minutes. Remove and finish cooling on a rack.

To make the filling: Place the rhubarb and 1/4 cup of the granulated sugar in a small saucepan and cook over medium heat until the rhubarb collapses. Continue cooking, stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat. Stir the remaining 1/4 cup sugar and 1 tablespoon of the ClearJel together, and whisk the mixture into the cooked rhubarb. Chill until ready to use.

In a large mixing bowl, whip the heavy cream until soft peaks form. Combine the confectioners' sugar with the remaining tablespoon of Instant ClearJel and add to the whipped cream. Beat the cream until it’s light and fluffy, and holds a stiff peak. Stir in the vanilla.

To assemble: When the pastry is cool, split it horizontally set the top aside. Spread the rhubarb filling around the inside of the base. Pipe the whipped cream decoratively on top it should be about 1 1/2 "to 2" high. Replace the top of the pastry, and dust with confectioners' sugar before serving.

Storage information: Store any leftovers in the refrigerator pastry is best served the same day.


Paris-Brest

Male the pastry wreath: Preheat oven to 425 degrees. Trace a 9-inch circle onto a sheet of parchment. Flip parchment, making sure pencil mark is still visible, and place on a baking sheet.

In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.

Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.

Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and waiting until each is entirely incorporated before adding the next egg. Use immediately.

Transfer pate a cabbage dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot under each corner of parchment, pressing to adhere parchment to baking sheet. Then pipe dough, tracing outline, into sixteen 1 3/4-inch mounds, holding pastry bag upright and keeping pressure consistent.

Whisk remaining egg with pinch salt. Brush egg over top of pastry wreath.

Bake until pastry just starts to puff, about 10 minutes. Reduce oven temperature to 375 degrees. Bake until pastry is fully puffed and golden brown, about 30 minutes.

Turn oven off, remove wreath, and pierce top and sides about 8 times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.

Transfer pastry wreath on parchment to a wire rack. Let cool completely.

Fill and decorate the pastry wreath: Whisk heavy cream, confectioners' sugar, and vanilla until soft peaks form. Separate pastry wreath into top and bottom halves using a serrated knife.

Spread about 1 1/2 cups pastry cream over bottom ring. Pipe whipped cream in a swirl using 1/2-inch closed star tip. Reposition top pieces of pastry wreath over filling. Dust with confectioners' sugar.


Recipe Summary

  • 1 cup all-purpose flour
  • 5 eggs
  • ¼ cup milk
  • ¾ cup water
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ¼ cup sliced ​​almonds
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

Preheat oven to 425 degrees F (220 degrees C). Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven (directly onto the bottom of the oven) to generate steam. Lightly grease a large baking sheet with shortening and then dust lightly with flour. Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick. Set aside.

Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.

Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to a full boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.

With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip. Pipe the paste out onto the sheet pan following the 10 inch ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced ​​almonds into the paste.

Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes. Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.

To Make The Filling: Whip the pastry cream until smooth. Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the confectioners' sugar and beat a little more. Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional powdered sugar.


Paris – Brest – Paris

Paris – Brest – Paris (PBP) is a long-distance cycling event. It was originally a 1,200 km (750 mi) bicycle race from Paris to Brest and back to Paris in 1891. The last time it was run as a race was 1951. The most recent edition of PBP was held on 18–22 August 2019.

In 1931 amateur cyclists were separated from professionals. There are two independent long distance bicycle tours. One is the patent (also called hiking), in which cyclists ride individually. The goal is to make it within 90 hours, but with no competition. This is held every four years. The other is an audax where cyclists ride in a group, held every five years. So in 1931 there were three independent cycling events, sharing the same route.

The audax is organized by the Union des Audax Françaises, while the patent is organized by the Audax Club Parisien.


Preheat the oven to 220C / 200C Fan / Gas 7. Line a baking sheet with baking paper and draw a 10cm / 4in circle in the middle. Turn the paper over so the pencil marks face down.

For the choux, sift the flour straight onto a piece of baking paper. Place the butter and 5 tbsp water in a small saucepan and place over a low heat until the butter is melted. Bring to the boil and remove from the heat as soon as it boils. Tip all the flour in and beat vigorously with a wooden spoon until the dough comes away from the sides of the pan. Allow to cool slightly, then gradually beat in the egg, beating well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag and snip off the tip to make a generous hole, approximately 2cm / inin in diameter (alternatively use a large plain wide nozzle).

Pipe a thick ring onto the circle on the baking paper, making sure you pipe the ring in one motion. Brush with the egg yolk and sprinkle with flaked almonds. Stick down the corners of the baking paper using any leftover dough (this will prevent the paper curling up in the oven).

Bake for 20 minutes, or until well risen and golden brown. Remove from the oven and allow to cool slightly. Slice the ring in half horizontally. It should be soft in the center and slightly crisp on the outside. Dry it out in the residual heat of the oven if necessary.

For the chocolate hazelnut filling, put the chocolate hazelnut spread in a large bowl and add the double cream. Whip together until soft peaks form when the whisk is removed. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).

For the Chantilly cream filling, place the double cream in a large bowl and add the sifted icing sugar and vanilla seeds and whip together until you reach soft peaks. Spoon into a piping bag fitted with a large star nozzle (alternatively snip off the corner).

For the chocolate sauce, melt the chocolate, 140ml / 4½fl oz water and sugar together in a medium saucepan until smooth. Turn off the heat and transfer to a small jug.

Pipe generous amounts of chocolate filling and Chantilly cream onto the pastry base. Top with the pastry lid and dust with icing sugar. Serve the chocolate sauce in a jug alongside.


Potato stew with mushrooms, vegan!

Ingredients for potato stew: 1 kg potatoes 1 piece red onion 1/2 teaspoon paprika approx 400 ml warm water a few thyme leaves to taste salt / pepper 70 ml oil Ingredients Pleurotus mushrooms: 500 grams pleurotus mushrooms 70 ml olive oil 2 cloves garlic to taste salt / pepper 70 ml white wine to taste freshly chopped parsley Preparation: Peel the potatoes, then cut them in half and & hellip


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