White Chocolate Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This elegant Paris Brest is easier to make than you'd think, and the best part is it comes together in just under an hour. I love this version because white chocolate brings such a luxurious sweetness to the classic French ring, while the buttery choux pastry stays wonderfully crisp. Since I'm always looking for quick desserts that impress, this recipe has become a favorite at my table. White chocolate contains cocoa butter, which provides natural antioxidants, and the generous amount of butter in the filling makes every bite absolutely indulgent. Trust me, your friends will never believe you made this at home.
Ella x
Ingredients
- 250 gbutter
- 500 gall-purpose flour
- 100 gconfectioner's sugar
- 4egg yolks
- 800 gwhite chocolate
- 1 mlvanilla extract
- 1 gsalt
- 1 sheetpuff pastry dough
- 100 ggranulated sugar
- 100 gunsalted butter, melted
- 1 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry dough to a thickness of about 3 mm (1/8 inch). Cut into 4 equal rectangles, about 20 cm (8 inch) wide and 25 cm (10 inch) long.
- 3
In a medium saucepan, combine the white chocolate, confectioner's sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.
- 4
In a separate bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the white chocolate mixture into the egg yolks, whisking constantly.
- 5
Roll out each pastry rectangle to a thickness of about 3 mm (1/8 inch). Place a tablespoon of the white chocolate filling in the center of each rectangle. Fold the pastry over to form a triangle, pressing the edges to seal.
- 6
Place the pastries on the prepared baking sheet, leaving about 2 cm (1 inch) of space between each pastry. Brush the tops with the melted butter.
- 7
Bake for 20-25 minutes, or until the pastry is golden brown.
- 8
Allow the pastries to cool completely on a wire rack.
- 9
Dust the pastries with granulated sugar before serving.
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