Ingredients with Measurements:
-1/2 cup (100 g) granulated sugar
-1/2 cup (120 ml) coconut milk
-2 tablespoons (30 ml) freshly squeezed lime juice
-2 large eggs
-1/2 teaspoon (2.5 ml) vanilla extract
-1/2 cup (120 ml) vegetable oil
-1 cup (125 g) all-purpose flour
-1 teaspoon (5 ml) baking powder
-1/4 teaspoon (1.25 ml) salt
-1/2 cup (50 g) shredded coconut
-1/4 cup (50 g) granulated sugar
-2 tablespoons (30 ml) freshly squeezed lime juice
-1/4 cup (60 ml) heavy cream
Special Equipment Needed:
-Stand mixer
-Baking sheet
-Piping bag
-Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C).
2. In the bowl of a stand mixer, combine the sugar, coconut milk, lime juice, eggs, and vanilla extract. Beat on medium speed until light and fluffy, about 2 minutes.
3. Slowly add the oil, and mix until combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Slowly add the dry ingredients to the wet ingredients, and mix until just combined.
6. Line a baking sheet with parchment paper.
7. Transfer the batter to a piping bag fitted with a large round tip. Pipe the batter into 8-inch (20 cm) circles on the prepared baking sheet.
8. Bake for 15 minutes, or until golden brown.
9. Meanwhile, in a small bowl, combine the shredded coconut, sugar, and lime juice.
10. Brush the tops of the Paris-Brest with the coconut mixture.
11. Bake for an additional 5 minutes, or until golden brown.
12. Let cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 350°F (175°C)
Serving Size: 8
Nutritional Information:
Calories: 270
Fat: 14g
Carbohydrates: 30g
Protein: 4g
Substitutions for Ingredients:
-Coconut milk: Almond milk or soy milk
-Lime juice: Lemon juice
-Vegetable oil: Canola oil
Variations:
-Add 1/2 teaspoon (2.5 ml) of ground cardamom for a spiced version.
-Substitute the lime juice with orange juice for an orange-coconut version.
-Add 1/2 cup (50 g) of chopped nuts for a crunchy texture.
Tips and Tricks:
-Make sure to pipe the batter into 8-inch (20 cm) circles for even baking.
-Brush the tops of the Paris-Brest with the coconut mixture before baking for an extra crunch.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in a 350°F (175°C) oven for 5 minutes, or until heated through.
Presentation Ideas:
Serve the Paris-Brest on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
Garnish with a sprinkle of shredded coconut and a sprig of mint.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve with a side of fresh fruit salad or a scoop of ice cream.
Troubleshooting Advice:
-If the Paris-Brest is not baking evenly, make sure to pipe the batter into 8-inch (20 cm) circles.
-If the Paris-Brest is not browning, brush the tops with the coconut mixture before baking.
Food Safety Advice:
Store in an airtight container at room temperature for up to 3 days.
Food History:
The Paris-Brest is a classic French pastry that was created in 1910 to celebrate the Paris-Brest bicycle race.
Flavor Profiles:
This pastry has a sweet and nutty flavor with a hint of lime.
Serving Suggestions:
Serve with a cup of hot tea or coffee.
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Region: French