Paris-Brest
This Paris-Brest dessert is a classic. This recipe combines of choux pastry, cream, chestnut puree and tuiles. Everyone will love it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Piping bag
- Cookie cutter
- Rolling pin
- Hand mixer
- Cooling rack
- Oven
- Stove
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Wooden spoon
- Chef's knife
- Refrigerator
Ingredients
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- Pinch of salt
- 4 medium free-range eggs
- 1l double cream, whipped
- 250g sweetened chestnut puree
- 115g butter, softened
- 140g icing sugar
- 3 egg whites
- 115g plain flour
- 200g caster sugar
- Food colouring and gold spray
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