PARIS BREST
Recipe By: Jacques Pepin
Published in: La Technique

Choux pastry ring:
1/2 stick (4 tablespoons) butter -- cut up
1/4 teaspoons salt
1 cup flour
5 eggs divided
Butter and flour for cookie sheet
1 tablespoon sliced almonds

Crème pralinée and assembly:
1 cup plus 2 tablespoons powdered sugar -- divided
1/2 cup sliced almonds
2 cup milk
6 egg yolks
2/3 cup sugar
1 teaspoons vanilla
1/2 cup flour
1 cup whipping cream -- whipped
Choux Paste Ring

For the Choux:
Measure 1 cup water, the butter and salt into a heavy saucepan. Bring to a boil. When the butter is melted, remove the pan from the heat and add the
flour all at once. Stir vigorously with a wooden spoon until completely mixed and blended.

Return to the heat and cook and stir over low heat 5 to 6 minutes, to dry the mixture. The dough should be soft and should not stick to your fingers
when pinched. The bottom of the pan should be covered with a thin crust, which is an indication that the dough has been sufficiently dried.

Transfer the dough to a bowl and let it cool for at least 5 minutes. Add 4 eggs one at a time, beating carefully after each addition so that the
mixture is smooth before the next egg is added. The dough should be smooth, shiny and as thick and heavy as mayonnaise.

Heat the oven to 400 degrees. Coat a cookie sheet with butter and flour. Using a flan ring or any circular mold, mark an outline about 10 inches in
diameter.

Spoon the pâte à choux into a pastry bag. Squeeze out a ring about 1 inch wide following the outline. Squeeze another ring inside the first, then
squeeze a ring on top of the others.
Brush with remaining egg, lightly beaten. Sprinkle with sliced almonds. Let choux stand about 20 minutes.

Bake 45 minutes. Turn off the oven and open the oven partially. Let the ring stand in the oven for 1 hour so it cools and dries.

For the creme pralinee and assembly:

For the nougatine, combine 1 cup powdered sugar and almonds in a heavy saucepan. Stir with a wooden spoon. Place on medium low heat and cook, stirring
constantly, until the sugar starts to melt. Since there is no liquid in the mixture, it will take a few minutes, about 3 to 4. As soon as it melts, it
will turn rapidly into caramel. As soon as this happens, pour the mixture onto an oiled marble or an oiled tray. When cold, break into pieces and blend
into powder in a food processor or blender. Set aside until ready to fold into the crème pâtissiere.

For the crème pâtissière, heat the milk to boiling, then set aside. Combine the egg yolks, sugar and vanilla in a bowl and beat with a wire whisk until
it forms a ribbon, 3 to 4 minutes. Add the flour and mix thoroughly.

Add half the hot milk to the egg mixture and return all to the remaining milk. Bring to a boil over medium heat, stirring constantly. The sauce will
thicken as soon as it reaches the boiling point. Reduce the heat and cook for 2 to 3 minutes, stirring constantly to avoid scorching.

Pour the crème pâtissière into a bowl and cover with plastic wrap to avoid a skin forming on top. Place in an ice water bath to cool. Cool to room
temperature. Fold powdered nougatine into crème pâtissière.

Use a long bladed knife and cut the lid off the choux pastry ring.

Whip the cream until stiff. Fold in 1 tablespoon powdered sugar.

Fill the bottom part of the ring with crème praliné. Pipe slightly sweetened whipped cream over the top of the custard. Place the lid back on top.

Sprinkle with the remaining 1 tablespoon powdered sugar. Cut into wedges with a serrated knife.

Serves: 12

Recipe Notes:
From "La Technique" by Jacques Pépin. Prepare the crème pralinée while the choux is baking.

http://www.terryanddave.com/Terry

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