Tag: MILK

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.

How to cook puff pastry in the microwave – Gordon Ramsay’s version

Carbonara when it was invented


How to cook puff pastry in the microwave is a question that may surprise many cooking and food and wine enthusiasts. There puff pastry it is a versatile and loved ingredient, capable of transforming itself into both sweet and savory delights. However, his cooking it is traditionally associated with the oven, to obtain the typical one crunchiness And gilding. But why consider the microwave? The answer is simple: speed And practicality. In an increasingly frenetic world, find methods to Reduce the time in the kitchen without sacrificing quality is essential. That’s why exploring this technique can be a great idea.

How to cook puff pastry in the microwave

Cooking puff pastry in the microwave may seem like heresy to kitchen purists, but with the right precautions, it is possible to achieve surprisingly satisfying results. First of all, it is important to point out that the microwave cooks food differently than the traditional oven. So don’t expect the same crunchiness And gilding typical of baking, but rather a puff pastry soft And slightly golden.

To cook puff pastry in the microwave, it is essential reduce cooking times compared to the traditional oven. Typically, it only takes a few minutes at maximum power to cook small pieces of puff pastry. However, the exact time may vary depending on the power of your microwave and the thickness of the puff pastry.

A trick to improve cooking is to use a crispy dish microwave oven, if available, which helps distribute the heat more evenly and achieve more surface area Crisp. Furthermore, it is advisable drill the puff pastry lightly with a fork before baking, to prevent it from puffing up excessively.

For those looking for inspiration on how to use microwaved puff pastry, here is a delicious recipe: Puff pastry rolls. This recipe demonstrates how, despite the limitations of the microwave, it is still possible to create tasty and inviting dishes.

In short, cooking puff pastry in the microwave is possible and can prove to be a practical solution for quick preparations. Although the result is different than cooking in the oven, with a little creativity and the right precautions, the microwave can also become a valid ally in the kitchen. As we have seen, there are recipes specifically designed for this cooking method, which allow you to experiment and enjoy delicious dishes without the long preparation times of the traditional oven.

How to cook courgettes – AltroFood – Gordon Ramsay’s version

Carbonara when it was invented


The zuchinis they represent one of the most versatile and loved vegetables in the kitchen. Their ability to adapt to different cooking techniques and their delicacy in taste make them the protagonists of countless recipes. Know how to cook them correctly is essential to enhance their flavor without overpowering it, while at the same time maintaining their nutritional properties. Whether you are an amateur or a professional in the culinary sector, mastering courgette cooking techniques will allow you to enrich your gastronomic repertoire with simple but impressive dishes.

How to cook courgettes

Courgettes can be cooked in many ways, each of which enhances different aspects of their flavor and texture. There steam cooking it is ideal for those looking for a healthy method, as it best preserves nutrients. Just cut the courgettes into rounds or sticks, place them in a steamer and cook them for about 5-7 minutes. This method keeps the crunchiness of the courgettes intact, making them perfect to then be seasoned with a drizzle of oil and spices to taste.

There cooking in a pan it is perhaps the most common and allows you to obtain soft and tasty courgettes. It is important to heat the pan well with a drizzle of oil and add the courgettes cut into rounds or cubes. Add salt to taste and cook over medium-high heat for 5-10 minutes, stirring frequently. This method is ideal for quick and tasty preparations.

For those who love more intense flavours, the baking it’s the right choice. Cut the courgettes into slices, season them with oil, salt, aromatic herbs and, if you want, sprinkle with parmesan. Place them on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 20-25 minutes, until they become golden and crispy.

Finally, for an original and tasty idea, you can try the crunchy courgette flatbread, a recipe that you can find here: Crispy Courgette Schiacciata. This preparation combines the simplicity of courgettes with a unique crunchiness, perfect to serve as an appetizer or side dish.

In short, courgettes offer a wide range of possibilities in the kitchen. Experimenting with different cooking techniques will not only allow you to discover new flavors and textures, but also to make the most of this much-loved vegetable. As we have seen, each method has its own peculiarities and can be chosen based on the desired result. So, don’t hesitate to put these tips into practice to enrich your dishes with perfectly cooked courgettes.

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