Ingredients with Measurements:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon (2.5g) salt
- 1/2 cup (115g) unsalted butter, softened
- 2/3 cup (130g) granulated sugar
- 4 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (120ml) whole milk
- 1/2 cup (85g) white chocolate chips
- 1/2 cup (85g) dried cranberries
Special Equipment Needed:
- Electric mixer
- Baking sheet
- Parchment paper
- Pastry bag
- Round pastry tip
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, mixing well after each addition.
5. Add the vanilla extract and mix until combined.
6. Slowly add the flour mixture to the butter mixture, mixing until just combined.
7. Add the milk and mix until just combined.
8. Fold in the white chocolate chips and dried cranberries.
9. Transfer the dough to a pastry bag fitted with a round pastry tip.
10. Pipe the dough onto the prepared baking sheet in circles, about 3 inches (7.5 cm) in diameter.
11. Bake for 15-20 minutes, or until golden brown.
12. Let cool before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 12 Paris-Brest
Nutritional Information:
Calories: 180
Fat: 8g
Carbohydrates: 24g
Protein: 3g
Substitutions for Ingredients
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Whole milk can be substituted with almond milk or any other non-dairy milk.
- White chocolate chips can be substituted with dark chocolate chips or chopped nuts.
- Dried cranberries can be substituted with dried cherries or raisins.
Variations:
- Add 1/2 teaspoon (2.5ml) of almond extract for an almond-flavored Paris-Brest.
- Add 1/4 teaspoon (1.25ml) of ground cinnamon for a cinnamon-flavored Paris-Brest.
- Add 1/4 cup (30g) of chopped walnuts for a nutty flavor.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure the dough is not over-mixed, as this will result in a tough texture.
- Make sure the Paris-Brest are evenly spaced on the baking sheet.
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 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the Paris-Brest on a platter with fresh berries and a dusting of powdered sugar.
Garnishes:
Garnish with fresh berries and a dusting of powdered sugar.
Pairings:
Pair with a hot cup of coffee or tea.
Suggested Side Dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting Advice:
- If the Paris-Brest are not golden brown after baking, increase the oven temperature to 375°F (190°C) and bake for an additional 5 minutes.
- If the Paris-Brest are too dry, add a tablespoon (15ml) of milk to the dough before piping.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Make sure all utensils and equipment used are clean and sanitized.
Food History:
The Paris-Brest is a French pastry that was created in 1910 to celebrate the Paris-Brest bicycle race. It is traditionally made with a choux pastry dough and filled with a praline-flavored cream.
Flavor Profiles:
This Paris-Brest has a sweet and creamy flavor with notes of white chocolate and cranberry.
Serving Suggestions:
Serve as a dessert or a snack.
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Region: French