Recipe: Paris-Brest with mousseline cream
It was 1910 when pastry chef Louis Durand created upon request one of the most famous French desserts of all time, the Paris-Brest. The request came from the organizer of a popular 'Paris-Brest
Keywords
- Recipe: Paris-Brest with mousseline cream
- Recipe:
- Paris-Brest
- with
- mousseline
- cream
- Road to Pastry
- Road
- to
- Pastry
- Pâte à choux
- Almonds
- Bicycle
- Choux pastry
- Éclair paste
- Egg yolks
- Famous
- French
- Hazelnuts
- Mousseline cream
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.roadtopastry.com.
Cooking tools:
- Piping bag
- Kitchen scale
- Hand mixer
- Oven
- Stove
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Paring knife
- Spatula
- Refrigerator
Ingredients
- Milk
- Water
- Salt
- Unsalted butter
- Bread flour
- Eggs (~3 eggs)
- Vanilla bean
- Granulated sugar
- Egg yolks
- Cornstarch
- Unsalted butter (cold)
- Praliné paste
- Unsalted butter (diced - room temperature)
- Powdered sugar (as needed)
- Sliced almonds (as needed)
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