Paris-Brest: the tasty French dessert recipe that you will love!
Ingredients :
For the vanilla custard:
- 2 eggs (gr. M)
- 1 tablespoon of vanilla sugar
- 1 pinch of salt
- 1/2 vanilla pod, including the pulp
- 1/2 teaspoon orange paste
- 150g sugar
- 70g starch
- 500ml vanilla milk (I had oat milk)
- 160g soft butter
For 2 circles of choux pastry, 20 cm in diameter each:
- 100ml water
- 100 ml vanilla milk (or milk)
- 1 pinch of salt
- 2 tsp sugar
- 80g soft butter
- 120g flour
- 4 eggs (size M), beaten (including approx. 1 egg for the
- blanket !)
- A handful of slivered almonds for garnish
- A little icing sugar for dusting
Preparation :
Make vanilla custard:
- In a saucepan, mix the two eggs well with the vanilla sugar, sugar, vanilla extract, orange paste and salt.
- Add the cornstarch and mix it too.
- Gradually add the cold milk and mix it evenly.
- Bring everything to a boil, stirring constantly, until a pudding forms. Pour the pudding into a bowl and cover it with cling film to prevent a skin from forming.
- Let it cool completely to room temperature (you can also make it the day before).
- As soon as the pudding has reached room temperature, the room temperature butter can be gradually incorporated, in small pieces, using the beaters of an electric mixer, until you have a smooth buttercream with peaks. Do not overmix!
-
An alternative is to beat the soft butter into a foam first and add the pudding little by little. Also in this case, do not overmix.
-
The buttercream can be chilled for an hour before being applied, so it will keep its shape even better!
-
This cream can also be used to fill cakes! It is also called “German buttercream”!
Enjoy!