Tag: BERRY

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.

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

Ricotta Tart And Chocolate


Ricotta Tart And Chocolate

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

  • eggs 2
  • sugar 170 g
  • sunflower seed oil 80 ml
  • flour 370 g
  • ricotta 500 g
  • 1\2 lemon zest
  • chocolate chips 100 g
  • powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.

Nutellotti, the recipe for Nutella biscuits – Gordon Ramsay’s version

Nutellotti, the recipe for Nutella biscuits


There recipe of Nutellotti is more easy what can be said: 3 will be enough ingredientsa bowl and a spoon, 10 minutes in the oven and the snack ready.

You can also mix them with the little ones and decorate them as you like: I used the grain of pistachios and some sugar stars, but chopped hazelnuts or rapé coconut will also work well, the choice is yours!

In a bowl we mix the ingredients, shape them into balls of dough which we dig in and cook; once ready we let them cool and then fill them with cream of hazelnuts.

Tips for flawless biscuits

  • Let the dough rest in the fridge for 15 minutes before shaping the biscuits;
  • Before baking the biscuits, place the tray in the fridge for at least 30 minutes: baking them while cold will keep the hollowed out shape;
  • As soon as they come out of the oven, the biscuits will still be soft: so, if they have swollen slightly, you can dig them out again to make sure the filling is generous.

More recipes to try

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