Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, paris-brest. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

To make a Paris Brest you begin with a large ring of choux pastry. Choux pastry is a unique pastry in that it's first cooked on the stove top and then. Named for a bicycle race run between the two cities of Paris and Brest, this wheel-shaped pastry of choux paste is hands down impressive.

paris-brest is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. paris-brest is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have paris-brest using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make paris-brest:

1. Make ready cream puff dough
2. Prepare 1/2 cup butter or margarine
3. Make ready 1/4 tsp salt
4. Take 1 cup water
5. Make ready 1 cup all purpose flour
6. Take 4 eggs
7. Make ready 1 egg yolk
8. Take 1/4 cup sliced blanched almonds
9. Take whipped cream filling
10. Prepare 2 cup heavy cream chilled
11. Take 1 cup confectioners sugar
12. Make ready 2 tsp vanilla extract
13. Make ready 1/4 tsp almond extract

Comment expliquer le nouveau rayonnement mondial du Paris-Brest-Paris?… Pastry influnce mashups: the Paris-Brest is normally made with praline—a caramelized hazelnut But I'm a simple girl who loves her peanut butter, so this is a sweet and salty peanut butter Paris Brest. Recette Paris-Brest généreux : découvrez les ingrédients, ustensiles et étapes de préparation. Le Paris Brest réinvente le traditionnel buffet de la gare avec une cuisine accessible, de qualité et une forte identité bretonne. Pour un grand Paris Brest, faites deux cercles collés, puis un sur les deux.

Steps to make paris-brest:

1. preheat oven at 400* f
2. and a medium saucepan combine one cup of water the butter and salt. over medium heat bring to a boil, lower heat to low heat with the wooden spoon beating flour all at once. over low heat beat until mixture forms a ball, then remove from stove and leave in pan,
3. when u leave heat add whole eggs one at a time with portable electric mixer or wooden spoon. beat hard after each addition egg until mixture is shiny breaks until into strands keep stirring until it forming a solf ball, . now on baking sheet thats line with brown paper bag draw a 8"inch circle to use as a guide.
4. spoon dough into pastry bag with number 8 star it pipe in 8 inch circle of dough 1 inch diameter on guide, pressing down hard on bag pipe a circle inside and touching 8 inch circle, pipe a circles on top, press out rest the top up third circle.
5. bake for 50 minutes, in a small bowl with fork beat a yolk with 1 tablespoon water .remove cream puff ring from oven.brush egg mixture over lightly over top not sides of ring. sprinkle top with almonds bake five minutes longer until ring is the golden brown
6. cool on wire rack
7. make whipped cream filling in medium bowl combine cream 1 cup of sugar and vanilla and almond extract mixwell refrigerate covered one hour place in Bowl of ice water with mixture at high speed be until stiff.
8. to assemble with a sharp knife let ring in half crosswise scoop out filaments of soft dough. place on serving platter to fill pipe filling through pastry bag with number 8 tips set top in place and sprinkled with sugar

Le praliné : il peut se faire avec des noisettes mais celui du Paris-Brest se réalise généralement avec des amandes. Le Paris Brest se déguste essentiellement devant la cheminée, avec un thé à la cannelle en écoutant La Bombe Humaine de Jean Louis Aubert. Type de cuisine: Gastronomique et démocratique. Terrine de campagne façon Paris-Brest chutney et pruneaux pour commencer et, surtout, filet d'agneau rosé, salade de. Travel to Paris from Brest by train and arrive directly in the city centre.

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