Printable version Cakes & Pastries
Non-illustrated recipe - Illustrated recipe

Paris-Brest

Paris-Brest
  • For : 4 to 6 servings
  • Time : 1 h 30
  • Difficulty :  medium

Ingredients for Paris-Brest :

  • 400 g uncooked Puff pastry
  • 500 to 600 g praliné butter cream
  • 1 egg yolk
  • 100 g slivered almonds
  • 50 g icing sugar

Technical stages for Paris-Brest :

  • Slightly grease a baking tray.
  • Using a decorating bag with a plain tip, pipe the puff pastry in a crown shape. Place 2 lines of dough side to side, then a third one straddled on the first two.
  • brosser the surface with egg yolk using a brush.
  • Sprinkle a few slivered almonds on the full surface.
  • Bake in a warm oven (180°C - 356°F) for about 20 minutes.
  • When finished, remove the puff pastry crown and leave to cool on the work surface.
  • Using a knife, split the thickness of the crown into two.
  • Garnish the lower part with praline flavoured butter cream. To do this, use the decorating bag with a large fluted tip.
  • Place the upper part of the puff pastry on top (the one which has slivered almonds). Leave to harden in the fridge.
  • Just before serving, sprinkle with icing sugar.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Oven sheet blue steel 40 x 30 cmOven sheet blue steel 40 x 30 cm 11.19 Euro
Flat pastry brush 2,5 cmFlat pastry brush 2,5 cm 3.60 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
12 tubes box polycarbonate12 tubes box polycarbonate 41.41 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro
Almond hazelnut paste pralineAlmond hazelnut paste praline 15.90 Euro
Metal spatula - 18 cmMetal spatula - 18 cm 8.40 Euro
L'art des petits gâteaux individuelsL'art des petits gâteaux individuels 42.00 Euro
Le grand livre de la pâtisserie et des dessertsLe grand livre de la pâtisserie et des desserts 29.70 Euro