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
Roast on 180c for 5 min until the skin starts splitting
Put in a tea towel and rub your nuts:)
Put them in a bag
And enjoy yourself
Until they look like this
Next you need the choux pastry guide
Draw a 18cm circle around a plate
Pipe choux paste around the inside of the circle
Pipe another inside it
Then pipe one in the middle of the two circles
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!
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
Start folding in the meringue into the buttercream
Fold in creme patisserie and your mix should look like this. If it doesn't start again!
Ready and looking awesome!
Slice cooked choux in half 3/4 top half after it has cooled down
Put your mix in a piping bag
And pipe lovely blobs onto the bottom 1/2
Put the top on
Dust with icing sugar
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