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Pastry "Paris-Brest"
Pastry "Paris-Brest" is an easy-to-make pastry with a vibrant flavor and exquisite presentation. At first glance, such cream puffs may seem complicated to prepare; however, making the rings will take minimal time. With the right proportions, the choux pastry turns out perfect! If you are concerned about the alcohol in the cream, you can omit the cognac and replace it with your favorite aromatic extract. Try making these choux pastries "Paris-Brest"; they can truly surprise everyone with their taste! Moreover, these rings can be filled with absolutely any cream, served as sweet or savory snacks.
Preparation time: 40 minutes.
Caloric content: 303 kcal per 100 grams of the dish.
Ingredients
Show ingredients
To prepare the choux rings, you need to have:
- margarine - 100 g;
- flour - 150 g;
- salt - 1/3 tsp;
- powdered sugar - optional;
- water - 250 ml;
- cognac - 1 tbsp (optional);
- eggs - 5 pcs;
- condensed milk - 200 g;
- butter (for the cream) - 150 g.
Preparation
- To prepare the choux pastry, first bring water with a small pinch of salt and cold butter or margarine to a boil. Then, add sifted flour. Cook the flour until an elastic ball of dough forms. In the hot dough, gradually add the eggs until the texture of the choux pastry becomes soft and pliable. The correct choux pastry should not run off the spoon but should fall gently. The choux pastry should immediately be piped onto a baking sheet lined with parchment paper using a pastry bag or syringe. Bake the choux at 200 degrees for 30 minutes until golden and dry on the outside.
- Let the ready choux cool well.
- Cut the rings in half. Inside, the choux pastries turn out porous, with large cavities for filling. This effect is achieved by properly prepared dough and baking mode. It should be noted that the oven should not be opened while baking the rings; otherwise, the pastries will collapse.
- Whip the condensed milk with butter and a spoonful of cognac. Allow the cream to stabilize in the refrigerator for a quarter of an hour.
- Spread the cream on the pastries.
- Sprinkle the pastry with vanilla powdered sugar and let the pastries soak in the caramel cream for half an hour in the refrigerator. The "Paris-Brest" pastries are ready. Enjoy your meal.
Bon appétit!
