The Art of French Pastry

PARIS- BREST ...

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YIELD | 15 PIECES Over the centuries many French pastries have been conceived in shapes that represent ev ...

and hazelnut paste—is one of them. Paris–Brest was a race created in France in 1891 by Pierre Giffard, the ...

miles. The first winner rode for 71 hours and 22 minutes without sleeping. The grueling race took place every ...

Paris, to create a pastry shaped like a bicycle wheel that would be named for the race. Some say that ...

equipment and allow all of the ingredients to come to room temperature: Digital scale, set to metric weights Equipmen ...

with a ½-inch star tip 1 pastry brush KitchenAid or stand mixer fitted with the whisk attachment 1 rubber s ...

twice from start to finish. UNDERSTANDING INGREDIENTS Because of its ring shape, the Paris-Brest does not crack o ...

oven, and this helps the pastry maintain its shape and look. By contrast, a cream puff is piped in a do ...

The pastry cream is enriched with butter and hazelnut praline paste. It is very important that the butter ...

INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte à Choux | ½ recipe | ½ recipe Egg Wash | ...

tablespoons PASTRY CREAM Whole milk (3.5% fat) | 225 grams | 1 cup Butter (French style, 82% fat) | 23 gram ...

2 teaspoons Vanilla beans or extract | 1 bean or 5 grams extract | 1 bean or 1 teaspoon extract Cornstarch | ...

teaspoons Granulated sugar | 33 grams | 2 tablespoons plus 2 teaspoons Egg yolks | 54 grams | About 3 yolks ...

90 grams | 3 ounces Hazelnut Praline Paste | 80 grams | ¼ cup METHOD FOR THE PÂTE À CHOUX 1 Preh ...

choux. Transfer half the pâte à choux dough to a pastry bag fitted with a ½- inch star tip. Pip ...

Brush lightly with egg wash and decorate with the sliced almonds. 2 Bake 1 sheet pan at a time ...

the baking by opening the oven door multiple times, as they might collapse and never rise again. Remove t ...

method in the master recipe. When it is done immediately remove it from the heat and transfer to a plastic-line ...