Cakes and Pastries Recipes - Paris Brest Recipe

Ingredients

Serves 8:

• 3 1/2 oz shaved almonds

• 1 oz butter

• 1 egg yolk

• 3 tbsp confectioners' sugar

Choux pastry:

• 2 1/8 oz butter

• 1 tsp sugar

• 1 pinch salt

• 4 1/4 oz sifted flour

• 3 medium eggs

Butter cream:

• 4 egg whites + 3 yolks

• 7 oz sugar

• 6 1/3 oz butter

• 7 oz sugared almond paste

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Method:

1. Preheat the oven to 390° F/200° C).

2. Place the almonds on a baking sheet. Put in the oven and brown slightly. Take out and lower temperature to 350° F/180° C.

3. Prepare the chaux pastry: mix the butter with 6 fl oz of water, the sugar, and the salt. Bring a boil. Remove from the heat and mix the flour in quickly with a spatula, return to the heat to dry out the mixture, until the dough forms a ball. Remove from the heat and one by one add the eggs, taking care to mix each one in thoroughly.

4. Grease a baking sheet and using a pastry bag with a 1/2 inch ribbed nozzle, shape the batter nto a 9 inch crown. Brush with the yolks, beaten, and sprinkle with grilled almonds. Bake for 30 - 35 min. Allow to cool in the oven.

5. Prepare the butter cream: make a meringue by beating the egg whites together with the sugar until they form stiff peaks. Set aside. Work the butter with a spatula. Add the yolks and the sugared almond paste. Blend well and incorporate into the meringue. Set aside in a cool place.

6. Before serving, cut the chaux pastry into two layers. Garnish generously with the butter cream. Cover with top half. Dust with confectioners' sugar.