Light and Delicious Paris-Brest Recipe

Finding a dessert that strikes the perfect balance between indulgence and lightness can be challenging. Many classic pastries are laden with heavy creams and rich fillings, leaving us feeling overly full.

However, with this Paris-Brest recipe, you can enjoy the decadence of a beloved French pastry without the heaviness. By incorporating a lighter approach, this recipe offers a satisfying dessert option for those seeking a more balanced treat.

With its delicate choux pastry, creamy filling, and fresh strawberries, this recipe provides a delightful combination of flavors and textures, perfect for any occasion. Say goodbye to overly heavy desserts and hello to a lighter, yet equally delicious, Paris-Brest experience.

Ingredients:

For the Choux Pastry:

• 250 ml water
• 5 grams sugar
• 100 grams butter
• 180 grams Nutri Free bread flour
• 4 large eggs or 5 medium eggs
• A pinch of salt

For the Pastry Cream:

• 6 egg yolks
• 150 grams sugar
• 45 grams cornstarch
• 500 ml milk
• Grated zest of 1 organic lemon
• Seeds from half a vanilla bean

Additional Ingredients:

• Strawberries, as needed
• Sliced almonds, as needed
• Powdered sugar

Instructions:

1. Prepare the Choux Pastry:
   • In a saucepan, bring water, diced butter, salt, and sugar to a boil.
   • Remove from heat and quickly stir in the flour until a smooth ball forms.
   • Return the mixture to low heat for about a minute, stirring constantly to cook the flour.
   • Transfer the mixture to a stand mixer bowl (using the paddle attachment) and let it cool slightly for about a minute.
   • Gradually add the beaten eggs, about a third at a time, ensuring each addition is fully incorporated before adding more. The final mixture should be elastic but not runny.
2. Shape and Bake:
   • Transfer the choux pastry dough to a piping bag and pipe two rings onto a baking sheet lined with parchment paper. Stack two additional rings on top of each base to create height. This will yield two Paris-Brest pastries.
   • Use any leftover dough to pipe small puffs for additional treats.
   • Decorate the pastries with sliced almonds on top.
   • Bake in a preheated oven at 200°C for the first 20 minutes, then reduce the temperature to 180°C and bake for another 15 minutes, using the convection setting if available.
3. Prepare the Pastry Cream:
   • In a saucepan, heat the milk with the lemon zest and vanilla seeds until almost boiling.
   • In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and creamy.
   • Gradually pour the hot milk mixture into the egg mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
   • Transfer the pastry cream to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent skin from forming. Chill in the refrigerators until ready to use.
4. Assemble:
   • Once the choux pastry shells have cooled, slice them horizontally and fill each bottom half generously with pastry cream.
   • Top with fresh strawberries and replace the pastry lids.
   • Dust with powdered sugar before serving.

Conclusion:

This Paris-Brest recipe offers a delightful twist on a classic French pastry, providing a lighter yet equally satisfying indulgence. By substituting traditional buttercream with a luscious combination of choux pastry, creamy filling, and fresh strawberries, you can enjoy a dessert that is both elegant and delicious. Whether you’re a novice baker or an experienced chef, this recipe is sure to impress with its simplicity and irresistible flavor. So why not treat yourself and your loved ones to this exquisite dessert today?