Photograph of the finished Paris-Brest

France · Bánh su kem hạt phỉ Paris-Brest

Paris-Brest

1 hr 30 min Hands-on time + 1 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 120 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 400 ml
  • Photograph of Hazelnut Hazelnut 120 g
  • Photograph of Sugar Sugar 120 g
  • Photograph of Cornstarch Cornstarch 24 g
  • Photograph of Sliced almonds Sliced almonds 40 g

Method

  1. 1 Roast hazelnuts for 10 minutes at 170°C, remove the skins, and then grind them with caramelized sugar to make praliné butter.
  2. 2 Boil water with unsalted butter and salt, then add the flour and stir for 2 minutes until a lump forms and separates from the pot.
  3. 3 Beat the eggs until the batter is glossy, pipe it into circles on the tray, and sprinkle sliced almonds on top.
  4. 4 Bake at 180°C for 35 minutes until the crust is dry and hard, let cool, then cut in half horizontally.
  5. 5 Cook the egg cream with milk, sugar, and cornstarch, let it cool, then whisk it together with praline to make mousseline cream.
  6. 6 Pipe the cream into the cake, cover, and sprinkle with powdered sugar. Refrigerate for 1 hour before serving.

With an appliance

  • Air fryer 1 hr 30 min

    Replace step 4: spray the tray with oil, bake the rings in a hot air oven at 195 degrees for 20 minutes, and rotate the tray after 10 minutes; the shells dry faster (15 minutes), and the rings must fit snugly in the oven.

Start cooking