Paris Brest
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
1 pastry ring
ingredients
-
CREAM PUFF DOUGH
- 1 cup water
- 1⁄2 cup unsalted butter, cut into pieces
- 1 1⁄2 teaspoons grated orange zest (orange part of rind only)
- 1⁄2 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
-
ORANGE CREAM FILLING
- 2 cups heavy cream
- 1⁄2 cup confectioners' icing sugar
- 2 tablespoons orange-flavored liqueur
-
CARAMEL GLAZE
- 1 cup granulated sugar
- 1⁄3 cup water
- 2 tablespoons orange juice
directions
- Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet.
- Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
- Combine the water, butter, orange zest and salt in a medium-size saucepan.
- Bring the mixture to boiling.
- Remove the saucepan from the heat.
- Immediately beat in the flour with a wooden spoon.
- Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
- Remove the saucepan from the heat.
- Add the eggs, one at a time, beating well after each addition.
- Continue to beat the dough until it is shiny.
- Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
- Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
- Pipe another dough ring inside and right next to the first ring.
- Pipe a third ring on top of the first two dough rings to cover the seam where they touch.
- With the remaining dough, pipe small puffs on the second baking sheet.
- Bake the pastry ring and puffs in the preheated hot oven 400 F.
- for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
- Cut a small slit in each puff, and several slits in the ring to release the steam.
- Remove the ring and puffs to wire racks to cool.
- Cut the ring and puffs in half horizontally, and set them aside.
- PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form.
- Gradually beat in the confectioners Icing sugar until firm peaks form.
- Gently stir in the orange-flavored liqueur.
- cover the bowl, and refrigerate the filling.
- PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
- Bring the mixture to boiling.
- Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F.
- Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F.
- TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF.
- Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring.
- Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
- Place the TOP HALF of the pastry RING on the filled bottom half.
- Place the glazed puff TOPS on the filled puff BOTTOMS.
- Set the filled puffs on top of the filled ring.
- Using a small spoon, drizzle the remaining glaze over the filled ring.
- Serve immediately.
- *NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.
Questions & Replies
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RECIPE SUBMITTED BY
Olha7397
Canada