Snapguide
STEPS
INGREDIENTS

Paris-Brest was created in 1891 to commemorate the Paris-Brest bicycle race. It became popular with riders on the race, partly because of its energy giving high calorific value!

This guide uses 5 of my other guides! This is a epic dessert!

First your nuts!

Get your nuts

Get your nuts

Roast on 180c for 5 min until the skin starts splitting

Roast on 180c for 5 min until the skin starts splitting

Put in a tea towel and rub your nuts:)

Put in a tea towel and rub your nuts:)

Put them in a bag

Put them in a bag

And enjoy yourself

And enjoy yourself

Until they look like this

Until they look like this

Next you need the choux pastry guide

Draw a 18cm circle around a plate

Draw a 18cm circle around a plate

Like this

Like this

Pipe choux paste around the inside of the circle

Pipe choux paste around the inside of the circle

Pipe another inside it

Pipe another inside it

Then pipe one in the middle of the two circles

Then pipe one in the middle of the two circles

Top with your nuts

Top with your nuts

Bake on 230c for 20mins then knock back to 200c for another 20mins then knock back again for 20-30minutes on 170c to dry it out!

Bake on 230c for 20mins then knock back to 200c for another 20mins then knock back again for 20-30minutes on 170c to dry it out!

Ok next you need the Italian Meringue guide, the creme patisserie guide and the hazelnut buttercream guide

Make sure they are all the same temp around 10-12c is in the right area

Make sure they are all the same temp around 10-12c is in the right area

Start folding in the meringue into the buttercream

Start folding in the meringue into the buttercream

Like this

Like this

Fold in creme patisserie and your mix should look like this. If it doesn't start again!

Fold in creme patisserie and your mix should look like this. If it doesn't start again!

Ready and looking awesome!

Ready and looking awesome!

Slice cooked choux in half 3/4 top half after it has cooled down

Slice cooked choux in half 3/4 top half after it has cooled down

Open up

Open up

Put your mix in a piping bag

Put your mix in a piping bag

And pipe lovely blobs onto the bottom 1/2

And pipe lovely blobs onto the bottom 1/2

Put the top on

Put the top on

Dust with icing sugar

Dust with icing sugar

It's time for a party in your mouth:)

It's time for a party in your mouth:)

  • 1.0 Choux paste guide
  • 1.0 Italian meringue guide
  • 1.0 Creme patisserie guide
  • 1.0 Hazelnut buttercream recipe
  • 1.0c Hazelnuts crushed
  • Icing sugar to dust