Ingredients with Measurements:
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) salt
- 1 cup (250ml) water
- 1 cup (250ml) whole milk
- 1 cup (250g) unsalted butter, cut into cubes
- 8 large eggs, divided
- 2 tablespoons (30ml) granulated sugar
- 2 tablespoons (30ml) light corn syrup
- 2 tablespoons (30ml) water
- 1 cup (100g) finely chopped toasted hazelnuts
- 2 cups (500ml) heavy cream
- 2 tablespoons (30ml) confectioners’ sugar
Special Equipment Needed:
- Stand mixer
- Large saucepan
- Pastry bag with a large star tip
- Baking sheet
- Parchment paper
- Wire rack
- Small saucepan
- Heatproof bowl
Step-by-Step Instructions:
1. Preheat the oven to 375°F (190°C).
2. In the bowl of a stand mixer, combine the flour and salt.
3. In a large saucepan, heat the water, milk, and butter over medium heat until the butter is melted.
4. Add the butter mixture to the flour mixture and mix on low speed until combined. Increase the speed to medium and mix until the dough forms a ball.
5. Transfer the dough to a lightly floured surface and knead for a few minutes until smooth.
6. Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a parchment-lined baking sheet and flatten slightly.
7. In a small bowl, whisk together 4 of the eggs. Brush the tops of the dough balls with the egg mixture.
8. Bake for 25 minutes, or until golden brown. Transfer to a wire rack to cool completely.
9. In a small saucepan, combine the sugar, corn syrup, and 2 tablespoons of water. Cook over medium heat, stirring constantly, until the sugar is dissolved.
10. Remove from the heat and stir in the hazelnuts.
11. In the bowl of a stand mixer, whip the cream and confectioners’ sugar until soft peaks form.
12. In a heatproof bowl, whisk together the remaining 4 eggs until light and fluffy.
13. Gradually add the egg mixture to the whipped cream, stirring until combined.
14. Spoon the cream mixture into a pastry bag fitted with a large star tip.
15. Pipe the cream onto the cooled pastry shells.
16. Drizzle the hazelnut syrup over the cream and serve.
Time:
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Temperature: 375°F (190°C)
Serving Size: 12
Nutritional Information:
Calories: 590
Fat: 40g
Carbohydrates: 42g
Protein: 10g
Substitutions for Ingredients:
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with vegan butter.
- Whole milk can be substituted with almond milk.
- Heavy cream can be substituted with coconut cream.
- Confectioners’ sugar can be substituted with coconut sugar.
Variations:
- The hazelnut syrup can be replaced with a chocolate ganache.
- The cream can be flavored with a variety of extracts or spices, such as vanilla, almond, or cinnamon.
Tips and Tricks:
- The dough can be made ahead of time and refrigerated for up to 3 days.
- The pastry shells can be made ahead of time and stored in an airtight container for up to 3 days.
- The cream can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
Storage Instructions:
The pastry shells can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The pastry shells can be reheated in a 350°F (175°C) oven for 5 minutes.
Presentation Ideas:
The Paris-Brest can be served on a platter with fresh berries and edible flowers.
Garnishes:
The Paris-Brest can be garnished with chopped hazelnuts, chocolate shavings, and a dusting of confectioners’ sugar.
Pairings:
The Paris-Brest pairs well with a glass of sparkling wine or a cup of coffee.
Suggested Side Dishes:
The Paris-Brest can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- The pastry shells may not rise if the dough is too wet. Make sure to knead the dough until it is smooth and not too sticky.
- The pastry shells may burn if the oven is too hot. Make sure to preheat the oven to the correct temperature.
Food Safety Advice:
- Make sure to use fresh eggs for the cream filling.
- Make sure to store the pastry shells in an airtight container.
Food History:
The Paris-Brest is a classic French pastry that was created in 1910 to celebrate the Paris-Brest bicycle race.
Flavor Profiles:
The Paris-Brest has a rich, buttery flavor with notes of hazelnut and sweetness from the cream filling.
Serving Suggestions:
The Paris-Brest can be served as a dessert or as an afternoon snack.
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Region: French