Tag: bacon

Paris Brest: Original recipe to make it at home! – Gordon Ramsay’s version

paris brest original recipe - Recipe by Tavolartegusto


The Paris Brest it’s a elegant dessert typical of French pastry shop realized by choux pastry with slivered almonds on top filled with mousseline cream buttery and vanilla-scented. The peculiarity is his round shape which recalls the bicycle wheelbecause its creator, master Louis Duran, in 1981 was inspired precisely by Paris – Brest cycling race in making this cake, from which it took its name! If you too are fascinated by his majestic beauty And divine goodness; I’ll leave you there Recipe And Advice illustrated with step by step photos For make it at home just like a pastry shop!

paris brest original recipe - Recipe by Tavolartegusto

Like any traditional dessert they exist different versions (especially regarding more varied fillings) and many variations, even a Neapolitan one. The one I’m giving you today Original recipe of the Paris Brest taken from 2 authoritative sources of French pastry texts, with many additions little tricks for a perfect result and sure success! This is a medium difficulty preparation. Just enough organize with the times. For the choux pastry, just be careful to follow the cooking times to have one hollow and soft base. Finally, I recommend anticipating the realization of the project filling the day before. the mousseline resting in the fridge, that is custard whipped with butterwill allow you to have a curled filling compact and tall, which will remain visible between the two discs! The Paris Brest it’s that dessert that I find perfect for big occasions, Sundays with the family, birthdays, a bit like the diplomatic cake that leaves everyone speechless! but since it is made with cream puff dough it could be there super cake for Father’s Day! Try it soon and then tell me!

If you love choux pastry, also try:

Le Zeppole di San Giuseppe (the original Neapolitan recipe explained step by step and its baked variant)

Paris Brest Recipe

PREPARATION TIMES




Preparation Cooking Total
50 minutes 1 hour 1 hour and 50 minutes

Cost Kitchen Calories
Bass French 344 Kcal

Ingredients





Quantity for a 22cm cake

For the choux base:

  • 125 g of ’00 flour
  • 125g of water
  • 80 g of butter
  • 3 large eggs
  • 2.5 g of salt
  • 50 g of flaked almonds for the surface
  • icing sugar to decorate

For the mousseline cream:

  • 500 ml of whole milk
  • 4 egg yolks
  • 150 g of sugar
  • 50 g of corn starch (which you can replace with starch or rice starch)
  • 1 vanilla pod
  • 250g of excellent quality Bavarian butter (which you can reduce to 150g for a lighter version)

Method

How to do paris brest

First of all, I recommend the day before, but 7 – 8 hours before is also fine, make the filling following the article MOUSSELINE CREAM

where you can find photos and illustrated explanations to obtain a smooth and silky mixture.

Then make up your mind at the Paris Brest base.

First of all, place the water, salt and butter in small pieces in a saucepan and place on the heat, waiting for the butter to melt.

Then wait until the mixture fills with bubbles (a sign that the boiling has started) and add the flour in one go and stir immediately.

Finally, remove from the heat and continue stirring vigorously until you obtain a thick and gummy mixture. Then place the saucepan on the heat and stir for a few more seconds, until you hear rubbing under the pan:

how to make paris brest - Recipe by Tavolartegusto

At this point, pour the hot dough onto a work surface and cool it by working it with a spatula and your hands at the same time and only when it has cooled (be careful not before) can you add the eggs one at a time.

I recommend adding the second egg only when the first is perfectly mixed.

The final dough must be soft and firm:

dough to make paris brest - Recipe by Tavolartegusto

How to give shape to paris brest

At this point take some baking paper, stick it with 4 dough dots on a baking tray so that it stays still.

Then drawn with pencil two conceptual circles. The large part must have a diameter of 22 cm while the small part must have a diameter of approximately 19 cm and the hole in the center must be approximately 18 cm

You can use a pot, a bowl, a lid to make the circles… of course a centimeter more or less doesn’t matter! the fundamental thing is that the hole in the center of your paris brest is clearly visible and between 16 and 18 cm wide.

Then use a piping bag with a diameter of 1.8 cm and make 2 rounds to fill the space between the large circle and the small circle about 3 cm and finally make another round above the center between the two.

Remember that the central space must be large and visible, because it swells in the oven.

Finally add the flaked almonds on top

how to make paris brest - Recipe by Tavolartegusto

Error-free cooking of Paris Brest

First of all, access the static oven at 200° and heat it well.

Insert the pan in the middle part and leave to cook at 200° for about 18 minutes.

You will see that in this phase the circle will swell a lot and a crust will eventually form.

Only when you see a golden surface, lower the oven to 180° and continue cooking for another 10 minutes.

Then lower it again to 175°, if you see it deflate slightly, raise it to 180° – 190° but don’t worry, the lowering for the first few minutes is normal.

Continue cooking at around 180° – 170° for another 30 minutes. You will see that with the stable temperature, it will begin to swell again.

If you see that the paris brest is darkening a little, towards the end of cooking, you can add aluminum foil to the surface.

For the last 5 minutes, open the oven door very slightly, leave it open with a wooden spoon, letting the air pass through and keep it inside like that.

paris brest filling

Remove from the mold and leave to cool completely.

Only when the bases are perfectly cold, cut your paris brest in half and fill with the mousseline cream.

Use a piping bag with a bottle of at least 1 cm, mine 1, 8, and make tall tufts, forming at least 2 turns per tuft, so that they are clearly visible and tall:

stuff the paris brest - Recipe by Tavolartegusto

When you have completed the filling, add the choux circle without crushing it and sprinkle with icing sugar.

Before serving, place in the fridge for approximately 1 hour

Here’s yours ready Paris Brest

paris brest - Recipe by Tavolartegusto

Stuffing variations

Instead of mousseline cream, you can make your dessert with simple custard or with Chantilly cream with the addition of strawberries.

Alternatively, I will also leave you the link to my collection of sweet creams to choose the flavor you prefer

storage

You can store it perfectly in the fridge for 2 – 3 days.

Carbonara with cooked eggs, the trick to make it super creamy and good but suitable for everyone – Gordon Ramsay’s version

bacon and egg


bacon and egg

There classic carbonara we know it is made with raw eggs, but in this way many have to give it up to avoid running the risk of egg-related diseases. Pregnant women in particular cannot eat at all raw eggs and so they are forced to give up this delicacy. But there is a way to eat an excellent carbonara, super creamy even by cooking eggs. Let’s see how.

Carbonara with cooked eggs

Ingredients

  • 400 g of spaghetti
  • 200 g of bacon
  • 5 hard-boiled egg yolks
  • 2 handfuls of pecorino
  • salt
  • Pepper

Preparation

The procedure is the classic one, but slightly longer since we will have to cook hard-boiled eggs first and then prepare the cream. So let’s boil the water and then drop in the eggs. Let them cook for ten minutes and then remove them. Let them cool and then shell them.

We then obtain the yolks and separate them from the whites. Once this procedure is done, set the reds aside and place them in a bowl. Now let’s move on to the preparation of classic carbonara. We cut into strips the pillow and then put it in the pan to sweat it. Low flame and wait for the fat to melt. Let’s say someone adds more fat to the fat. So if you want you can add a drizzle of oil to make it melt better.

We wait for it to become crunchy and melt all the fat. We separate the bacon from its fat. Since it is still hot, we pour the latter (the fat) into the bowl where the egg yolks are (already flaked) and begin to press well. We also put on the water for the pasta and add the pasta as soon as it boils. Let’s salt the water and use a little cooking water with pecorino cheese to create a perfect cream with the egg yolks.

We drain the pasta directly into the pan greased with fat and complete the cooking. Turn off the heat and mix everything with the cream. We mix everything and also add a part of the bacon and then garnish each dish with the leftover bacon. Enjoy your meal.

Read also: Spaghetti alla Masardona, the most loved dish in the Neapolitan neighborhoods, just two simple ingredients and lots of flavor. A kindness

bacon and egg

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