Strawberry & Raspberry Paris-Brest [Paris-Brest aux fraises et framboises]
Strawberry & Raspberry Paris-Brest is a giant eclair-like ring of choux pastry filled with light vanilla-almond cream and fresh berries.
servings
Ingredients
The Choux Pastry
- 100 g unsalted butter cubed
- 125 ml milk whole
- 125 ml water
- 175 g all-purpose flour sifted
- 1 tsp. powdered sugar sifted
- 5 eggs at room temperature
The Filling
- 300 ml heavy cream cold
- 2 tsp. vanilla extract
- 1/4 tsp. almond extract
- 150 g powdered sugar sifted
- 250 g strawberries quartered
- 250 g raspberries
The Garnish
- 40 g almonds flaked toasted optional
- powdered sugar for dusting
Instructions
The Preparation
- Preheat the oven to 410°F (210°C). Line a baking tray with parchment paper. Draw an 18cm circle on the paper as a template, then flip it over so the ink/pencil doesn't touch the dough.
- Clean and quarter the 250 g strawberries and wash the 250 g raspberries.
The Choux Pastry
- In a saucepan, combine the 100 g unsalted butter, 125 ml milk and 125 ml water over medium heat. Once the butter is melted and the mix starts to simmer, add the sifted 175 g all-purpose flour and 1 tsp. powdered sugar all at once.
- Beat vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides.Denis's Tip: Keep cooking and stirring for about 1-2 minutes after the ball forms to dry out the dough. This ensures a crispier shell that won't collapse!
- Transfer the dough to a bowl and let it cool for 5 minutes.
- Lightly beat all but one of the 5 eggs. Add them slowly, one bit at a time, beating well after each addition until the mixture is thick, glossy, and drops slowly from the spoon.
- Spoon the dough into a piping bag with a 2cm nozzle. Pipe one ring over the 18cm template, then a second ring inside it (touching).
- Pipe a third ring on top, resting in the groove between the first two. Smooth any peaks with a wet finger. Brush with the final beaten egg.
The Baking
- Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 30 minutes until golden and puffed. Turn off the oven and let it cool inside with the door slightly ajar.Denis's Tip: Never open the oven door during the first 25 minutes, or your Paris-Brest might deflate like a sad balloon!
The Filling
- Using a hand mixer, whisk the 300 ml heavy cream, 2 tsp. vanilla extract, 1/4 tsp. almond extract and 1 Tbsp. of the 150 g powdered sugar until soft peaks form.
The Assembly
- Split the cooled pastry ring horizontally. Spread the vanilla cream on the bottom half. Arrange the 250 g strawberries and 250 g raspberries over the cream. Replace the top half.
- Whisk the remaining 150 g powdered sugar with 2 Tbsp. water to make a glaze. Drizzle over the top, scatter the 40 g almonds and dust with powdered sugar.
The Serving
- Serve and enjoy your Strawberry & Raspberry Paris-Brest [Paris-Brest aux fraises et framboises].