Vanilla Paris-Brest
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making this vanilla Paris Brest has become my favorite weekend treat because it's surprisingly simple for such an elegant dessert. The whole thing comes together in just an hour, and honestly, most of the work is just mixing and baking. What I love most is that heavy cream brings real nutritional value with its fat soluble vitamins, making this feel a bit less guilty than other pastries. The vanilla bean paste gives it that sophisticated bakery flavor without any fuss, and those chocolate shavings on top make it look like you spent hours in the kitchen when really you just followed a few easy steps.
Ella x
Ingredients
- 400 gall-purpose flour
- 200 gconfectioner's sugar
- 250 gunsalted butter
- 200 ggranulated sugar
- 4 egg yolkslarge egg yolks
- 2 mLpure vanilla extract
- 200 mLheavy cream
- 100 gunsalted butter, softened
- 50 gcocoa powder
- 100 gchocolate shavings
- 1 gvanilla bean paste
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a rack in the center of the oven for even baking.
- 2
In a medium saucepan, melt the butter over low heat. Add the granulated sugar and stir until dissolved.
Tip: Use a silicone spatula to scrape the sides of the saucepan.
- 3
In a small bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the butter mixture into the eggs, whisking continuously.
Tip: Be patient, as this step can take about 5 minutes.
- 4
Pour the egg yolk mixture into a separate saucepan and cook over low heat, stirring constantly, until the mixture thickens.
Tip: Use a candy thermometer to check the temperature; it should reach 110°C (230°F).
- 5
Remove the saucepan from the heat and stir in the confectioner's sugar until dissolved.
Tip: Be patient, as this step can take about 5 minutes.
- 6
Pour the mixture into a clean, greased bowl and let it cool to room temperature.
Tip: Use a spatula to scrape the sides of the bowl.
- 7
Once the mixture has cooled, whip in the heavy cream until stiff peaks form.
Tip: Use a stand mixer or hand mixer for this step.
- 8
In a separate saucepan, melt the butter over low heat. Add the cocoa powder and stir until dissolved.
Tip: Use a silicone spatula to scrape the sides of the saucepan.
- 9
Add the chocolate shavings and vanilla bean paste to the saucepan and stir until well combined.
Tip: Use a spatula to scrape the sides of the saucepan.
- 10
To assemble the Paris-Brest, use a round cookie cutter to cut out circles of dough from the chilled pâte à choux.
Tip: Use a spatula to spread the dough evenly.
- 11
Fill the dough circles with the whipped cream mixture and top with the chocolate and butter mixture.
Tip: Use a spatula to spread the chocolate evenly.
- 12
Refrigerate the Paris-Brest for at least 2 hours before serving.
Tip: Let the dessert come to room temperature before serving.
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