>come fare la Paris breast

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come fare la Paris breast

The Paris brest is a dessert that has very distant origins, suffice it to say that it was built on the occasion of a cycling race in 1891! It is a sort of ring of choux pastry, stuffed, really delicious. We can prepare it either as a sweet breakfast, in view of its simplicity, that as a dessert on Sunday or if we have guests, since it is also very pretty to seen, in addition to the fact that to be really luscious and soft. If you are curious to taste it then, let’s see how to make Paris brest:

to prepare for our Paris brest for first thing we will need to procure all the necessary ingredients, namely:

    the

  • 190 g of water
  • the

  • 75 g) of lard
  • the

  • 190 g of 00 flour
  • 1 pinch salt
  • the

  • 5 eggs
  • the

  • slivered almonds q. b.

For filling :

    the

  • 250 g of pastry cream
  • the

  • powdered sugar q. b.

After you have prepared all the necessary ingredients, we also create our own recipe, starting from the base of our doughnut French. In a saucepan, pour l’ water and carry it on the fire, then let it boil l’ of water, then add the salt and the lard. Then add the flour and stir quickly with a wooden spoon, until thickening of the mixture. Leave the mixture to cool and then add one egg at a time, incorporating it to the mixture. At this point, transferred to l’ mixture into a sac-à-poche with a star nozzle and form a ring, directly on a baking sheet lined with parchment paper, sprinkle the surface with a handful of sliced almonds, and bake at 200° for 25-30 minutes. When the Paris breast is cooked, let it cool for a few minutes because it’ the interior of the oven, then cut in half and fill with the pastry cream that you have prepared earlier. And then recompose the Paris breast and sprinkle the surface with icing sugar, before serving.

 

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