Paris Brest With Vanilla Cream Recipe by Coline Carrier
Cooking Instructions 1 hour 1 Start with the choux pastry: In a saucepan over medium heat, combine the water, sugar, and butter. Bring to a boil. 2 Remove from heat and add the flour all at once. 3 Return to the heat and stir until the dough forms a ball and dries out slightly. 4 Transfer the dough to a mixing bowl and let it cool for a few minutes. 5 Add the beaten egg in three additions, mixing well after each. 6 Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag and pipe into rings. Sprinkle with sliced almonds. Bake for about 25 minutes. 7 For the mousseline cream: Take the butter out of the fridge 2 hours ahead of time. 8 In a saucepan, heat the milk and split vanilla bean over medium heat. 9 In a bowl, whisk together the egg yolk and sugar. Add the sifted flour and cornstarch, then mix. 10 Pour the hot milk over the mixture and stir. Return to the saucepan and cook, stirring, until thickened to make a pastry cream. 11 Once ready, add 1 tablespoon (13 grams) of butter and mix. Let cool until the remaining butter and the cream are at the same temperature. 12 When both are at the same temperature, beat the cream and gradually add the remaining butter. 13 Continue beating for about 7 to 10 minutes until the cream is smooth and creamy. 14 Fill the choux pastry with the cream and refrigerate. 1 Start with the choux pastry: In a saucepan over medium heat, combine the water, sugar, and butter. Bring to a boil. 1 Start with the choux pastry: In a saucepan over medium heat, combine the water, sugar, and butter. Bring to a boil. 2 Remove from heat and add the flour all at once. 2 Remove from heat and add the flour all at once. 3 Return to the heat and stir until the dough forms a ball and dries out slightly. 3 Return to the heat and stir until the dough forms a ball and dries out slightly. 4 Transfer the dough to a mixing bowl and let it cool for a few minutes. 4 Transfer the dough to a mixing bowl and let it cool for a few minutes. 5 Add the beaten egg in three additions, mixing well after each. 5 Add the beaten egg in three additions, mixing well after each. 6 Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag and pipe into rings. Sprinkle with sliced almonds. Bake for about 25 minutes. 6 Preheat the oven to 400°F (200°C). Transfer the dough to a piping bag and pipe into rings. Sprinkle with sliced almonds. Bake for about 25 minutes. 7 For the mousseline cream: Take the butter out of the fridge 2 hours ahead of time. 7 For the mousseline cream: Take the butter out of the fridge 2 hours ahead of time. 8 In a saucepan, heat the milk and split vanilla bean over medium heat. 8 In a saucepan, heat the milk and split vanilla bean over medium heat. 9 In a bowl, whisk together the egg yolk and sugar. Add the sifted flour and cornstarch, then mix. 9 In a bowl, whisk together the egg yolk and sugar. Add the sifted flour and cornstarch, then mix. 10 Pour the hot milk over the mixture and stir. Return to the saucepan and cook, stirring, until thickened to make a pastry cream. 10 Pour the hot milk over the mixture and stir. Return to the saucepan and cook, stirring, until thickened to make a pastry cream. 11 Once ready, add 1 tablespoon (13 grams) of butter and mix. Let cool until the remaining butter and the cream are at the same temperature. 11 Once ready, add 1 tablespoon (13 grams) of butter and mix. Let cool until the remaining butter and the cream are at the same temperature. 12 When both are at the same temperature, beat the cream and gradually add the remaining butter. 12 When both are at the same temperature, beat the cream and gradually add the remaining butter. 13 Continue beating for about 7 to 10 minutes until the cream is smooth and creamy. 13 Continue beating for about 7 to 10 minutes until the cream is smooth and creamy. 14 Fill the choux pastry with the cream and refrigerate. 14 Fill the choux pastry with the cream and refrigerate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Crustless Blueberry Pie Cream Cheese Stuffed Mushrooms Green Onion Alfredo Sheet-Pan Hash Browns Open Faced Philly Cheese Steak Sandwich Crustless Blueberry Pie Cream Cheese Stuffed Mushrooms Green Onion Alfredo Sheet-Pan Hash Browns Open Faced Philly Cheese Steak Sandwich Palak ki sabji Coriander mint garlic chutney Rava n Gur Halwa Carrot soup Layers paratha Easy clear Tomato soup Cookies Smoothie Tawah Mutton Kaleji Red Velvet Swiss Roll Palak ki sabji Coriander mint garlic chutney Rava n Gur Halwa Carrot soup Layers paratha Easy clear Tomato soup Cookies Smoothie Tawah Mutton Kaleji Red Velvet Swiss Roll