Paris Brest

Paris Brest

Paris Brest is a delicious French dessert, similar in taste and texture to the sclerite or profiterol, but arranged in the form of a ring-shaped cake. Although it includes many steps and seems elaborate, the recipe can be made by anyone, and the only disadvantage of the cake is that it will be eaten very quickly!

Preparation time

3 hours




For pastry dough

1 1/2 cups water

1 1/2 cups flour

150 g butter

1/4 teaspoon salt

6 eggs

For cream or filling

240 ml of fresh liquid

1/2 teaspoon vanilla extract

14 g old powder

For ornate

vanilla powder

50 g almond

Method of preparation

Start to make the pastry dough, mixing water with butter and a little salt and gradually adding flour, flour, until thickened and becomes a dough. Allow it to cool slightly and place it in the kitchen robot, gradually adding beaten eggs, while the robot goes.

The dough will thin slightly, and can be added in the pose, to form the two thicker circular rings.

Each sheet is baked for 10 minutes, in the oven heated to 200 degrees Celsius, then another 20-25 minutes, at 180 degrees Celsius, without opening the oven door, to avoid "leaving" the sheets.

Although there are several recipes for vanilla cream to fill the sheets, the simplest option remains the one made from whiskey, sugar and vanilla extract, mixed well.

Whisk the liquid whipped with sugar, and in the end, add vanilla. Leave the cream in the refrigerator for about 30 minutes to harden. After the sheets have cooled, it is time for their filling and assembly of the French cake.

Place the first ring on a tray or tray, with the hinged side down. Dig it a little, to remove excess dough and make room for cream. Pour the cream into a saucepan and begin to fill the inside of the ring, being careful to go over the edges (in height), so that part of it enters the sheet that will come over.

After you have finished modeling the cream from the bag, take the other ring (which must also be hollowed out by the excess dough) and place it slightly on top, with the hollow side down, without pressing too hard, so as not to break the pattern. cream.

Decorate the cake with powdered sugar and pour almond flakes in the rain. You can also opt for other types of glazes or ornaments.

Chocolate icing is a delicious option, but the cake can also be covered with cakes, nuts or other ingredients, according to your preference.