Vanilla Paris-Brest
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A classic French dessert with a twist of vanilla, perfect for special occasions.
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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