Paris-Brest

 All Dishes

 FR108 · LYCÉE HÔTELIER DE DINARD 'YVON BOURGES'

Description

Paris-Brest is a typical French choux pastry
With a buckwheat biscuit and garnish with praline pastry cream
A fine delicious dessert


Recipe

Crackers:
Blanch the butter and sugar.
Add the buckwheat flour.
Roll out the dough and chill.

Choux pastry:
Bring the water and butter to the boil.
Add the flour and sugar all at once, off the heat.
Dry the breadcrumbs Add the eggs one by one off the heat.
Lay the cabbages on top.
Add the cracker Bake at 180°C for 20min.

Pastry cream:
Bring the milk to the boil.
At the same time, whisk together the yolks and sugar.
Add the cornflour.
Pour the hot milk over the previous mixture.
Return to the heat and cook the crème pâtissière.
Cool.

Assembly:
Open the puffs in half Garnish with pastry cream Close.
Arrange.

Ingredients

Choux pastry:
Butter ½ salt 0,125 kg
Milk 0,125 kg
Flour 0,175 kg
Sugar 0,01 kg
Eggs 5 Piece
Water 0,125 liter

Caramel custard cream:
Milk 0,2 liter
Egg yolks 1 Piece
Maïzena 0,025 kg
Sugar 0,04 kg
Praline 0,025 kg

Buckwheat cracker:
Butter 0,02 kg
Sugar 0,02 kg
Buckwheat flour 0,025 kg

Decoration:
Icing sugar


 4 people ·  30min.


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