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Recipe Paris-Brest (Cake)

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Required Ingredients:

  • 1 cup all-purpose flour
  • 5 eggs
  • 1/4 cup milk
  • 3/4 cup water
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • 1/4 cup sliced almonds
  •  
  • 2 1/2 cups pastry cream
  • 1 cup heavy cream, chilled
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar

Preparing/Cooking:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Place a small pan containing about 2-3 cups of hot water onto the bottom of your oven ( directly onto the bottom of the oven) to generate steam.
  • Lightly grease a large baking sheet with shortening and then dust lightly with flour.
  • Use a 10 inch pan as a template and draw a 10 inch circle onto the flour dusted sheet using a toothpick.
  • Set aside.
  • Place the 4 eggs into a small measuring cup and mix with a fork to combine, set aside.
  • Combine the milk, water, salt and butter in a saucepan over medium heat.
  • When it comes to a full boil, add the flour all at once and stir to make a paste.
  • Continue to stir over the heat for about 40 seconds until the paste dries a little.
  • Remove from heat and place paste into a mixing bowl.
  • Let cool about 4 minutes.
  • With a mixer on low, mix the paste and slowly add the beaten eggs.
  • Mix slowly but thoroughly until all of the eggs have been added.
  • Place the paste into a pastry bag fitted with a 1/2 inch round decorating tip.
  • Pipe the paste out onto the sheet pan following the 10 inch ring you outlined.
  • Pipe a second ring around the inside next to this ring.
  • Finally, pipe another ring on top of these two rings.
  • Lightly paint the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
  • Place in the oven on the lowest shelf and bake at 425 degrees F (220 degrees C) for 20 minutes.
  • Reduce the temperature to 375 degrees F (190 degrees C) and bake about 12 minutes more or until brown.
  • Remove form the oven and using a long serrated knife slice off the top half of the puffed ring.
  • Remove any bits of raw dough on the inside of the ring.
  • Replace the top and place back in the oven to crisp the dough, about 5 more minutes.
  • Cool on a rack.
  • To Make The Filling: Whip the pastry cream until smooth.
  • Place the heavy cream into a bowl along with the vanilla and beat on high until soft peaks are formed.
  • Add in the confectioners' sugar and beat a little more.
  • Fold the pastry cream in with the whipped cream and transfer to a piping bag fitted with a star tip.
  • Pipe the cream mixture into the ring and then replace the top.
  • If you wish, sprinkle with additional powdered sugar.
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