Brown Butter Paris-Brest

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection oven for a crispy pastry.

2. 2

   In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.

   Tip: Be patient, as this process can take up to 10 minutes.

3. 3

   Remove the browned butter from the heat and let it cool slightly.

4. 4

   In a separate bowl, whisk together the flour, sugar, and salt. Add the egg yolks one at a time, whisking well after each addition.

   Tip: Use room temperature egg yolks for the best results.

5. 5

   Gradually pour the browned butter into the egg yolk mixture, whisking constantly.

   Tip: Make sure to scrape the bottom of the bowl to incorporate all the butter.

6. 6

   Add the heavy cream and vanilla extract, whisking until the mixture is smooth.

   Tip: Don't overmix, or the filling will become too thick.

7. 7

   In a separate bowl, whisk together the ground almonds and cocoa powder.

   Tip: Use a fine grater to grind the almonds for the best texture.

8. 8

   To assemble the Paris-Brest, roll out the puff pastry on a lightly floured surface to a thickness of about 3 mm. Cut out 6 equal pieces.

   Tip: Use a pastry cutter or a knife to cut the pastry evenly.

9. 9

   Spoon a generous amount of the brown butter filling onto one half of each pastry piece, leaving a 1 cm border around the edges.

   Tip: Don't overfill, or the pastry will burst open during baking.

10. 10

    Top each pastry piece with a spoonful of the almond mixture, pressing gently to adhere.

11. 11

    Fold the other half of the pastry over the filling, pressing gently to seal. Use a fork to crimp the edges.

    Tip: Make sure the edges are sealed tightly to prevent the filling from escaping during baking.

12. 12

    Bake the Paris-Brest for 20-25 minutes, or until golden brown.

    Tip: Rotate the pastry halfway through the baking time for even cooking.