Honey Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Making this Honey Paris Brest has become one of my favorite weekend treats, and I'm excited to share it with you. This elegant French pastry is actually much simpler than it sounds, coming together in just about an hour from start to finish. What I love most is that honey isn't just making this dessert taste wonderfully sweet and rich, it's also packed with antioxidants that make it a more nourishing choice than regular sugar. The beauty of this recipe is how straightforward the ingredient list is and how forgiving the process turns out to be. You probably already have most of these pantry staples on hand, which means you can whip up something truly special without a trip to the store.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 120 mlwhole milk
- 2 egglarge egg
- 60 ghoney
- 60 gunsalted butter, melted
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿tF).
Tip: Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour and sugar.
Tip: Make sure to sift the flour to remove any lumps.
- 3
Add the softened butter to the bowl and mix until the dough comes together.
Tip: Use a pastry blender or your fingers to work the butter into the flour.
- 4
Gradually add the milk to the bowl, mixing until the dough forms a ball.
Tip: Don't overmix the dough.
- 5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Tip: Chill the dough to allow the gluten to relax.
- 6
On a lightly floured surface, roll out the dough to a thickness of about 3mm.
Tip: Use a rolling pin to achieve an even thickness.
- 7
Cut the dough into 6 equal pieces.
Tip: Cut the dough into long, thin strips.
- 8
Place the dough strips side by side on the prepared baking sheet.
Tip: Make sure the dough strips are not overlapping.
- 9
Bake the dough for 15-20 minutes, or until golden brown.
Tip: Keep an eye on the dough while it bakes.
- 10
While the dough is baking, melt the butter in a small saucepan over low heat.
Tip: Stir the melted butter occasionally to prevent burning.
- 11
Remove the dough from the oven and let it cool for 5 minutes.
Tip: Don't disturb the dough during this time.
- 12
Place a strip of dough on a serving plate.
Tip: Place the dough strip on the plate, curved side up.
- 13
Spread a layer of honey ganache on top of the dough.
Tip: Use a spatula to spread the ganache evenly.
- 14
Repeat the layers two more times, ending with a layer of honey ganache on top.
Tip: Make sure to spread the ganache evenly and smoothly.
- 15
Drizzle the melted butter over the top of the ganache.
Tip: Use a spatula to drizzle the butter in a zig-zag pattern.
- 16
Serve the Honey Paris-Brest immediately.
Tip: Serve the dessert warm, if desired.
- 17
Cut the Paris-Brest into wedges and serve.
Tip: Use a sharp knife to cut the Paris-Brest into wedges.
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