Paris-Brest - Our recipe with photos
The perfect indulgent dessert with a traditional praline filling, but also a beautiful cake to impress your guests! Try Chef Philippe's with illustrated, step-b
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.meilleurduchef.com.
Cooking tools:
- Piping bag
- Plain piping nozzle
- Fluted piping nozzle
- Saucepan
- Stove
- Wooden spatula
- Wooden spoon
- Pastry brush
- Baking sheet
- Oven
- Candy thermometer
- Fork
- Mixing bowl
- Stand mixer
- Bread knife
- Bench scraper
- Sifter
- Serving platter
- Parchment paper
- Chef's knife
- Refrigerator
Ingredients
- 250ml water
- 200g flour
- 100g unsalted butter
- A pinch of salt
- 4 whole eggs
- 125g water
- 125g whole milk
- 165g flour
- 250g whole eggs, beaten
- A little cold milk
- 8 egg yolks
- 250g sugar
- 250g unsalted butter, softened
- Praliné paste
- 100g almond flakes or slivered almonds
- 50g icing sugar
- 1 egg yolk (glaze)
- Dark chocolate spirals (optional)
- Gold leaf (optional)
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