Cream puff ring (Paris-Brest Cake)

Course:

Dessert

Practical information

Prep time

40 min
Cooking

1 h
Difficulty

Pause

35 min
Ready in

2 h 15
Price

Recipe
Comments (13)

Recipe's Ingredients

1 teaspoon rum
3 eggs
1 large egg yolk beaten with 1/2 teaspoons cold water
2 tablespoons sliced almonds
powdered sugar (optional)
1 easpoons sugar
½ teaspoons fine salt

100 g butter, cut into pieces
120 g all-purpose flour
150 g butter, at room temperature
80 g praline en poudre (praline powder)
350 g crème pâtissière (pastry cream)
130 ml milk
130 ml water

Recipe preparation steps
1

Preheat oven to 219°C. Draw a 20-cm circle with a pencil on a piece of parchment paper sized to fit a baking sheet. Place the paper, lead side down, on the baking sheet and set aside.
2

Pâte à choux: place the milk, water, salt, sugar, and butter in a saucepan over medium heat. Bring to a boil. Remove from heat and add all the flour at one time. Return the saucepan to low heat and, using a wooden spoon, beat until the dough pulls away from the edge of the saucepan, is homogenous, and a skin forms on the bottom of the pan. Remove the pan from the heat again and allow the dough to cool for 5 minutes. Mix in the eggs, one at a time.
3

Spoon the pâte à choux into a pastry bag fitted with a 1.5-cm plain tip. Pipe a 20-cm diameter by 2.5-cm wide ring, following the pencil line, so that the center of the piped dough is on the line. Pipe a second ring of dough inside, but touching the first. Finally, pipe a third ring on top of, and centered on, the other two. Gently brush the surface with egg yolk mixture. Then sprinkle the slice almonds over the surface.
4

Bake for 10 minutes, until the dough starts to brown. Lower heat to 177°C and continue baking for 30 minutes more. Prop the oven door slightly ajar with a wooden spoon and continue baking for 15 minutes more. Remove from the oven and cool on a wire rack.
5

Crème Paris-Brest: using an electric mixer fitted with a whisk attachment, beat the butter until smooth. Add the praline powder and continue whisking until thoroughly combined. Add the crème pâtissière, a little at a time, and then continue whisking until the mixture begins to lighten. Finally, whisk in the rum. Spoon the crème Paris-Brest in a pastry bag fitted with a 1.5-cm star tip. Set aside in the refrigerator until needed.
6

Allow the baked dough to cool completely before proceeding. When cool, cut the top off at the junction of the top and bottom rings. A serrated knife works best for this. Set aside.
7

Just before serving, place the lower pastry ring on a serving plate. Pipe the crème Paris-Brest into the base and a bit over the edges in a decorative manner. Carefully place the top piece of pastry on the filling. Sprinkle the top with powdered sugar [optional]. Cut into wedges for serving.
Ready !