Makes 12 Paris-Brest
½ cup plus 1 tablespoon (127 grams)
Président unsalted butter
½ cup (120 grams) water
½ cup (120 grams) whole milk
2 teaspoons (8 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1¼ cups (156 grams) all-purpose fl our
5 large eggs (250 grams), room temperature
1 large egg white (30 grams), room
Orange French Buttercream (recipe follows)
Garnish: sliced almonds, sugared rosemary, and
- Preheat oven to 375°F (190°C). Using a
permanent marker and a 3-inch round cutter
as a guide, draw 6 circles each on 2 sheets
of parchment paper (12 circles total). Turn
parchment over, and place on 2 baking sheets.
Give your holiday table a touch of elegance with this citrusy take on one of France’s most iconic pastries, the Paris-Brest.
Président® butter delivers exceptional light and airy texture to the signature pâte à choux base while imparting a velvety
richness to the orange zest- and liqueur-spiked pastry cream.
- In a medium saucepan, melt butter over
medium heat. Add ½ cup (120 grams) water,
milk, granulated sugar, and salt; bring to a boil.
Using a wooden spoon, stir in fl our. Cook,
stirring constantly, until a skin forms on bottom
of pan, 1 to 2 minutes. Transfer mixture to the
bowl of a stand mixer fi tted with the paddle
attachment. With mixer on low speed, beat until
dough is warm to the touch, about 1 minute. Add
eggs and egg white, one at a time, beating until
- Transfer batter to an 18-inch piping bag fi tted
with a 9⁄16-inch star tip. Place tip on a drawn
circle, and start by applying even pressure. Hold
tip about ¾ inch above parchment paper, and
slowly pipe around drawn circle. Begin to lessen
pressure on piping bag as you come to end of
circle; stop applying pressure, letting it overlap
slightly. Wet your fi nger with water, and smooth
down overlap. Repeat with remaining batter. Top
with sliced almonds.
4. Bake for 15 minutes. Rotate pans, and
bake until puff ed and golden brown, about 10
minutes more. Remove from pan, and let cool
completely on wire racks.
5. Using a serrated knife, cut each Paris-Brest
in half horizontally. Fill a piping bag fi tted with
a ⅜-inch open star tip with Orange French
Buttercream. Pipe tall rosettes around bottom
half of each Paris-Brest. Cover with top half
of each Paris-Brest, and press down gently.
Garnish with sliced almonds, sugared rosemary,
and sugared cranberries, if desired. Serve
immediately, or refrigerate until ready to serve.
These are best served the same day.
ORANGE FRENCH BUTTERCREAM
Makes about 4½ cups
1¾ cups (350 grams) granulated sugar
¼ cup (24 grams) packed orange zest
(about 4 oranges)
4 large egg yolks (76 grams), room
2 large eggs (100 grams)
2 cups (454 grams) Président unsalted
1 tablespoon (15 grams) orange liqueur
¼ teaspoon kosher salt
- In the bowl of a stand mixer, whisk together
sugar and orange zest by hand until combined.
Whisk in egg yolks and eggs. Place mixer bowl
over a saucepan of simmering water. Cook,
whisking occasionally, until an instant-read
thermometer registers 155°F (68°C) to 160°F
- Carefully return bowl to stand mixer fi tted
with whisk attachment, and beat at high speed
until bowl is cool to the touch, about 8 minutes.
Add butter, 2 tablespoons (28 grams) at a time,
beating until combined. Beat in liqueur and salt.
Use immediately, or refrigerate in an airtight
container for up to 3 days. If refrigerating, let
frosting come to room temperature, and rewhip