Paris Brest Recipe
Description: Pronounced “perry-brest,” this classic puff pastry ring is split and filled with luscious sweetened whipped cream, creating a delightful European dessert perfect for Christmas or any special occasion. With a total time of 1 hour and 10 minutes, including 40 minutes of baking, this recipe yields one pastry ring, serving multiple guests.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 cup | Water |
| 1/2 cup | Unsalted butter |
| 1 1/2 tsp | Orange zest |
| 1/2 tsp | Salt |
| 1 cup | All-purpose flour |
| 4 | Eggs |
| 2 cups | Heavy cream |
| 1/2 cup | Icing sugar |
| 2 tbsp | Granulated sugar |
| 1/3 cup | Water (for glaze) |
| 2 tbsp | Orange juice (for glaze) |
| Optional: | Orange-flavored liqueur |
Instructions:
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Preheat Oven and Prepare Baking Sheets: Begin by preheating your oven to 400°F (200°C). Grease and flour two baking sheets.
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Shape Pastry Dough: Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of one prepared baking sheet.
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Prepare Dough: In a medium-sized saucepan, combine water, unsalted butter, orange zest, and salt. Bring the mixture to a boil, then remove from heat. Immediately beat in the flour until a ball forms.
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Incorporate Eggs: Return the saucepan to low heat and beat in the eggs, one at a time, until the dough is shiny. Transfer the dough to a pastry bag fitted with a 3/4 inch plain tip.
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Pipe Pastry Ring: Holding the bag at a 45-degree angle, pipe a dough ring on top of the marked circle on the baking sheet. Pipe two additional rings inside and on top of the first ring to cover the seam.
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Bake: Pipe small puffs with the remaining dough on the second baking sheet. Bake both the pastry ring and puffs in the preheated oven for 40 minutes, until golden brown and crisp.
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Cool and Prepare Filling: Allow the pastry ring and puffs to cool on wire racks. Meanwhile, beat heavy cream until soft peaks form. Gradually add icing sugar until firm peaks form. Stir in orange-flavored liqueur if desired, then refrigerate the filling.
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Make Caramel Glaze: In a small saucepan, combine granulated sugar, water, and orange juice. Stir until the sugar is dissolved, then bring to a boil. Cook without stirring until the glaze reaches 350°F (180°C) on a candy thermometer.
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Assemble Paris Brest: Cut the pastry ring and puffs in half horizontally. Spoon the filling into the bottom halves of each puff and the pastry ring. Dip the outside tops of the puffs into the caramel glaze and set on a wire rack.
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Finish Assembly: Place the top half of the pastry ring on the filled bottom half. Arrange the glazed puff tops on the filled puff bottoms, then place the filled puffs on top of the pastry ring. Drizzle the remaining glaze over the filled ring.
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Serve: Serve the Paris Brest immediately for a delightful treat.
Nutritional Information (per serving):
- Calories: 4228.7
- Fat Content: 289.4g
- Saturated Fat Content: 174.3g
- Cholesterol Content: 1742.2mg
- Sodium Content: 1645.9mg
- Carbohydrate Content: 373.8g
- Fiber Content: 3.8g
- Sugar Content: 263.5g
- Protein Content: 49g
Indulge in the heavenly combination of crisp pastry, airy cream, and sweet caramel glaze with this irresistible Paris Brest recipe, a true masterpiece for your dessert repertoire. Enjoy the holiday spirit with this European delicacy, ready in under 4 hours and sure to impress your guests! 🥐✨
