Paris-Brest - the legendary French dessert inspired by a bicycle race

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start with cold water in a saucepan and add 5g of salt and 15g of sugar.

Add butter cut into small cubes and tonka beans or vanilla powder for flavor.

Bring the mixture to a boil over medium heat.

Once boiling, add all the flour at once and mix vigorously with a spatula until it forms a ball and pulls away from the sides of the pan.

Continue mixing to evaporate as much water as possible for a puffier dough.

Transfer the dough to a bowl to cool slightly before adding eggs.

Crack the eggs one by one into the dough, mixing well after each addition until the dough is shiny and smooth.

Prepare a pastry bag with a large hole (15-17mm) and fill it with the dough.

On a baking sheet lined with parchment paper, draw a circle to guide the shape of the pastry.

Pipe the dough into a bicycle wheel shape on the prepared baking sheet.

Prepare an egg wash with one egg and brush it over the pastry.

Sprinkle raw almond leaves on top to make them stick.

Preheat the oven to 175°C (about 347°F) and bake for about 25 minutes until puffed and golden.

While the pastry is baking, prepare the cream by heating milk with vanilla seeds and tonka beans.

In a bowl, mix egg yolks, a whole egg, and sugar until slightly white.

Combine corn starch and flour, then add to the boiling milk mixture gradually, stirring continuously.

Cook until thickened, then remove from heat and let cool slightly.

To make the hazelnut cream, combine toasted hazelnuts and almonds with sugar to make a dry caramel, then blend until smooth.

Mix the hazelnut mixture with the cooled pastry cream to create the filling.

Once the pastry is cooled, slice it in half horizontally and fill the bottom half with the hazelnut cream mixture.

Replace the top half of the pastry and dust with powdered sugar for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens