Paris-Brest with Crunchy Praline is like a hug from the past; it brings warm reminisces of family gatherings and delectable moments spent sharing food with those we love. This delightful dessert is a beautiful reminder of our Southern roots, embracing the sweet simplicity of life. When you take that first bite, you’re greeted with a fluffy choux pastry and a creamy filling that feels like a sweet whisper of nostalgia. You may also find Tartlet With Pecan And Praline Cream 2 useful.
Why make this recipe? Well, aside from its charming presentation and incredible taste, Paris-Brest is a wonderful way to impress friends and family. The combination of flavors — buttery dough and crunchy praline — creates a delightful experience at any gathering. Don’t forget, if you’re also in the mood for something else sweet and comforting, you might want to check out these delicious apple cheesecake buns.
How to make Paris-Brest with Crunchy Praline You may also find Tartlet With Pecan And Praline Cream useful.
Ingredients:
- 150 ml water
- 150 ml milk
- 100 g butter
- 1 pinch salt
- 1 tablespoon sugar
- 150 g flour
- 4 eggs
- 30 g flaked almonds
- 500 ml milk (for filling)
- 100 g sugar (for filling)
- 4 egg yolks (for filling)
- 50 g cornstarch (or flour for filling)
- 150 g soft butter (divided for filling)
- 150 g praline paste (almond and hazelnut)
- 100 g sugar (for praline)
- 50 g whole almonds (for praline)
- 50 g whole hazelnuts (for praline)
Directions:
- Preheat the oven to 180 °C. In a saucepan, combine the water, 150 ml milk, 100 g butter, salt, and 1 tablespoon sugar, bringing it to a boil. Remove from heat and add 150 g flour, stirring vigorously until well combined. Return to medium heat, cooking the dough for about 2 minutes to dry it out. Remove from heat and incorporate the 4 eggs one by one until fully mixed.
- Transfer the pastry dough into a piping bag and shape a ring on a baking sheet lined with parchment paper. Sprinkle with flaked almonds and bake for 30-35 minutes until golden brown and dry. Allow it to cool.
- For the filling, heat the remaining 500 ml milk until boiling. In a bowl, whisk together the egg yolks, 100 g sugar, and cornstarch until pale. Gradually whisk in the hot milk, then return the mixture to low heat to thicken. Once thick, stir in 75 g of softened butter and cover with plastic wrap to cool.
- Once cooled, combine the remaining butter and praline paste into the filling and fill another piping bag with this mixture.
- For the praline, melt 100 g sugar in a pan over low heat until it turns golden caramel. Stir in the whole almonds and hazelnuts, then spread them onto parchment paper to cool. Once cooled, chop into pieces.
- Carefully slice the baked pastry in half horizontally. Fill the bottom half with the praline cream and sprinkle with crunchy praline pieces. Place the top half back on and dust with icing sugar.
- Serve fresh, ideally with a cup of coffee or tea. Store leftovers in an airtight container in the refrigerator, but strive to enjoy this dessert the same day for the best texture.
How to serve Paris-Brest with Crunchy Praline
The charm of serving Paris-Brest lies in its presentation. It’s delightful to serve the dessert on a lovely platter, perhaps dusted with a bit more icing sugar for that fancy touch. Pairing each slice with a warm cup of tea or coffee can heighten the experience, inviting warmth into your home.
How to store Paris-Brest with Crunchy Praline
While savoring this treat fresh is the way to go, you may find yourself with leftovers. In such instances, store the Paris-Brest in an airtight container in the fridge. Just remember, the texture and flavors are at their best the day it’s made.
Tips to make Paris-Brest with Crunchy Praline
- Be sure to whisk vigorously when mixing the dough to achieve a smoother texture; this is key for that perfect puff.
- When baking, keep the oven closed; a sudden drop in temperature can lead to flat pastries.
- If you’re in the mood for something with a hint of chocolate, consider adding a chocolate ganache drizzle on top when serving.
Variations
Although the classic praline version holds a special place in our hearts, you could experiment with different fillings like a rich chocolate mousse or a zesty lemon cream, adding your own twist to this beloved recipe.
FAQs
Can I freeze the Paris-Brest?
While it’s best enjoyed fresh, you can freeze the unfilled pastry rings. Just make sure they are wrapped well to prevent freezer burn.
What is praline paste?
Praline paste is a smooth mixture made from caramelized nuts (usually almonds or hazelnuts) that have been blended until creamy, adding rich flavor to your desserts.
How can I make the filling even richer?
To enhance the flavor profile of your filling, consider adding a splash of vanilla extract or some finely grated orange zest for a bright touch.
Conclusion
Crafting this Paris-Brest with Crunchy Praline is not just about baking; it’s about creating memories and sharing love through food. Each bite carries the warmth of home, perfect for any occasion. If you’re inspired to explore even more delicious options, check out this fascinating Paris–Brest recipe or try a version with a luscious filling from Koalified Baking. Just remember, the joy of baking is all about love and sharing, so gather your loved ones around the kitchen and let the sweet moments unfold!
Paris-Brest with Crunchy Praline
Ingredients
Method
- Preheat the oven to 180 °C.
- In a saucepan, combine the water, 150 ml milk, 100 g butter, salt, and 1 tablespoon sugar, bringing it to a boil.
- Remove from heat and add 150 g flour, stirring vigorously until well combined.
- Return to medium heat, cooking the dough for about 2 minutes to dry it out.
- Remove from heat and incorporate the 4 eggs one by one until fully mixed.
- Transfer the pastry dough into a piping bag and shape a ring on a baking sheet lined with parchment paper.
- Sprinkle with flaked almonds and bake for 30-35 minutes until golden brown and dry.
- Allow it to cool.
- Heat the remaining 500 ml milk until boiling.
- In a bowl, whisk together the egg yolks, 100 g sugar, and cornstarch until pale.
- Gradually whisk in the hot milk, then return the mixture to low heat to thicken.
- Once thick, stir in 75 g of softened butter and cover with plastic wrap to cool.
- Once cooled, combine the remaining butter and praline paste into the filling and fill another piping bag with this mixture.
- Melt 100 g sugar in a pan over low heat until it turns golden caramel.
- Stir in the whole almonds and hazelnuts, then spread them onto parchment paper to cool.
- Once cooled, chop into pieces.
- Carefully slice the baked pastry in half horizontally.
- Fill the bottom half with the praline cream and sprinkle with crunchy praline pieces.
- Place the top half back on and dust with icing sugar.