Mary Berry's Paris Brest recipe
Mary Berry's Paris Brest recipe: Decadent choux pastries filled with praline cream. Perfect for sharing! Servings: 4.
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 thegreatbritishbakeoff.co.uk.
Cooking tools:
- Piping bag
- Star nozzle
- Food processor
- Sifter
- Silicone baking mat
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Pastry brush
- Chef's knife
- Paring knife
- Cutting board
- Fork
Ingredients
- 112g strong flour
- 80ml water
- 60ml whole milk
- pinch of table salt
- pinch of caster sugar
- 55g unsalted butter
- 3 medium eggs, lightly beaten
- 1 medium egg, for egg wash
- handful of flaked almonds
- 200g caster sugar
- 100g blanched hazelnuts
- 600ml double cream
- 1 vanilla pod
- icing sugar, to dust
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