Bask in the glory of this French culinary masterpiece, a nod to the famed cycle race. Its delicate choux pastry ring cradles the luscious almond cream, a confection as elegant as it is indulgent.
Almond Cream Mixture:
- 125 grams of smooth almond paste
- 2 tablespoons of granulated sugar
- 30 grams of softened butter
- 4 rich egg yolks
- 1 tablespoon of cornflour
- 200 milliliters of whole milk
- 1 teaspoon of pure vanilla essence
Choux Pastry Elements:
- 65 milliliters of water
- 60 milliliters of whole milk
- 50 grams of butter
- 75 grams of plain flour
- 2 whole eggs
- A smidge of salt
- Almond slices and icing sugar for embellishment
Confectionery Blueprint:
- Warm your oven to a toasty 200°C (392°F) and prepare a tray with baking paper.
- Begin the almond cream by blending the almond paste, sugar, and butter until it reaches a creamy consistency. Integrate the egg yolks and cornflour thoroughly.
- Warm the milk until it's just about to simmer, then gradually merge it into the almond base, whisking zealously.
- Transfer the mixture back to the saucepan and stir over a medium flame until it thickens. Infuse with vanilla and set aside to cool.
- For the choux pastry, simmer water, milk, and butter together. Stir in the flour vigorously until the dough is dry and releases from the pot. Let this cool slightly.
- Beat in eggs one after the other into the dough until it becomes glossy and supple.
- Spoon the dough into a piping bag and form two concentric rings on your tray, topping them with another to build a sturdy base.
- Bake for 25-30 minutes until the pastry is puffed up and golden. Let it cool down after baking.
- Slice the pastry ring horizontally and lavish the bottom layer with the almond cream piped in generously.
- Cap it with the top layer and crown with a sprinkle of almond slices and a dusting of icing sugar.
Savor the exquisite Paris Brest, a true celebration of texture and taste, perfect for any gathering or as a luxurious solo treat.
