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Paris-Brest

Update: April, 08/2018 - 09:00
Paris Brest
Viet Nam News

with chef Patrick Ho from Fortuna Hanoi Hotel

This cake was created in 1910 by pastry chef Louis Durand, upon request from the organiser of a bicycle race between Paris and Brest. The cake has a large ring shape representing a bicycle wheel. Nowadays, the legendary Paris-Brest can be found in all French pâtisseries and is one of the most popular desserts in the country.

Ingredients: serves 8

For the Pastry Wreath:  

·  1 stick (1/2 cup) unsalted butter, cut into pieces

·  1 tsp sugar (optional)

·  1/2 tsp salt

·  1 cup all purpose flour

·  4 large eggs, plus 1 large egg for egg wash

For Filling and Decorating:

·         1 1/2 cup heavy cream

·         3 tsp confectioners’ sugar, plus more for dusting

·         1/2 tsp pure vanilla extract 

For Pastry Cream:

Purchase or prepare 3 ½ cups according to a recipe of your choice. One is available at incredibleegg.org.

Chef Patrick Ho

 

Method:

- Make the pastry wreath: Preheat oven to 425 degrees Celsius. Trace a 9-inch circle onto a sheet of parchment. Flip the parchment, making sure pencil mark is still visible, and place on a baking sheet.

- In a medium saucepan over medium-high heat, combine butter, sugar, salt, and 1 cup water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.

      - Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.

- Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add eggs, one at a time, stirring vigorously after each addition, and wait until each is entirely incorporated before adding the next egg. Use immediately.

- Transfer pate a choux dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot under each corner of parchment, pressing to adhere parchment to baking sheet. Then pipe dough, tracing outline, into sixteen 1 3/4-inch mounds, holding pastry bag upright and keeping pressure consistent.

- Whisk remaining egg with pinch salt. Brush egg over top of pastry wreath.

- Bake until pastry just starts to puff, about 10 minutes. Reduce oven temperature to 375 degrees Celsius. Bake until pastry is fully puffed and golden brown, about 30 minutes.

- Turn oven off, remove wreath, and pierce top and sides about eight times using the tip of a sharp knife to release steam. Return to oven, and prop door open with a wooden spoon. Let stand for 1 hour to dry.

- Transfer pastry wreath on parchment to a wire rack. Let cool completely.

- Fill and decorate the pastry wreath: Whisk heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Separate pastry wreath into top and bottom halves using a serrated knife.

- Spread about 1 1/2 cups pastry cream over bottom ring. Pipe whipped cream in a swirl using 1/2-inch closed star tip. Reposition top pieces of pastry wreath over filling. Dust with confectioners’ sugar.

Presentation:

Once cooled, unfilled pastry wreath can be frozen, wrapped well with plastic wrap, for up to 1 month. Thaw before using, and crisp in a 350 degrees Celsius oven for about 15 minutes; let cool completely before filling.

You can enjoy the dish at Fortuna Hotel Hanoi, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.

 

 

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