Brown Butter Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My take on this classic French pastry brings together the elegance of a Paris Brest with the deep, nutty richness of brown butter. What I love about this version is how quickly it comes together, with just 20 minutes of prep before it's in the oven. The brown butter adds such incredible depth of flavor that you barely need anything else to make it shine. Ground almonds give you a boost of protein and healthy fats alongside that lovely cocoa powder, making this feel a bit more nourishing than a typical pastry. At under an hour total from start to finish, this is fancy enough for impressing guests but simple enough for a weeknight baking adventure.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 gunsalted butter
- 150 ggranulated sugar
- 3 eggegg yolks
- 120 mlheavy cream
- 1 mlvanilla extract
- 1 gsalt
- 200 gground almonds
- 50 gcocoa powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection oven for a crispy pastry.
- 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
Remove the browned butter from the heat and let it cool slightly.
- 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
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
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
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
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
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
Top each pastry piece with a spoonful of the almond mixture, pressing gently to adhere.
- 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
Bake the Paris-Brest for 20-25 minutes, or until golden brown.
Tip: Rotate the pastry halfway through the baking time for even cooking.
Recipe Variations
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