This dessert was created by the pastry chef Louis Durand , master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a circular shape , just to recall the wheel of a bicycle.
The preparation of this cake requires commitment and care: the choux pastry is a great pastry challenge, therefore you need to pay attention to its consistency (which must resemble that of a thicker custard) and not to overload the cream puff , which tends to to increase significantly in volume. It is also important to regulate the temperature of the oven , which must remain constant: we do not recommend opening the door during cooking, otherwise the choux pastry will collapse.
According to the manual, Paris-Brest requires mousseline cream for the filling, a cream that combines whipped butter and custard with cornstarch: this preparation boasts a greater consistency than other creams and holds the weight of the choux pastry well, without collapsing the Sweet.
In case you want to experiment with other fillings, we recommend a chocolate version , or with a classic pastry , with a chantilly or with the diplomat . However, we recommend trying the mousseline because it has a greater consistency and better supports the choux pastry.
ingredients
For the cabbage pasta
Flour 00
120 gr
Latte
100 ml
Water
100 ml
Butter
80 gr
Egg
4
Sale
a pinch
Sugar
a pinch
Per la crema muslin
Egg
2
Butter
at room temperature, 160 gr
Latte
500 ml
more starch
60 gr
For decoration
Almonds
in flakes, to taste
Powdered sugar
Continued on next page
This dessert was created by the pastry chef Louis Durand , master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a circular shape , just to recall the wheel of a bicycle.
The preparation of this cake requires commitment and care: the choux pastry is a great pastry challenge, therefore you need to pay attention to its consistency (which must resemble that of a thicker custard) and not to overload the cream puff , which tends to to increase significantly in volume. It is also important to regulate the temperature of the oven , which must remain constant: we do not recommend opening the door during cooking, otherwise the choux pastry will collapse.
According to the manual, Paris-Brest requires mousseline cream for the filling, a cream that combines whipped butter and custard with cornstarch: this preparation boasts a greater consistency than other creams and holds the weight of the choux pastry well, without collapsing the Sweet.
In case you want to experiment with other fillings, we recommend a chocolate version , or with a classic pastry , with a chantilly or with the diplomat . However, we recommend trying the mousseline because it has a greater consistency and better supports the choux pastry.
ingredients
For the cabbage pasta
Flour 00
120 gr
Latte
100 ml
Water
100 ml
Butter
80 gr
Egg
4
Sale
a pinch
Sugar
a pinch
Per la crema muslin
Egg
2
Butter
at room temperature, 160 gr
Latte
500 ml
more starch
60 gr
For decoration
Almonds
in flakes, to taste
Powdered sugar
Continued on next page
