FR108 · LYCÉE HÔTELIER DE DINARD 'YVON BOURGES'
Paris-Brest
Description
Paris-Brest is a typical French choux pastry
With a buckwheat biscuit and garnish with praline pastry cream
A fine delicious dessert
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.
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.