Tag: Recipes with step by step photos

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.

Sfinci di San Giuseppe (Original Sicilian recipe) by Tavolartegusto – Gordon Ramsay’s version

sfinci di san giuseppe recipe - Recipe by Tavolartegusto


The Sfinci of San Giuseppe (Sfince) are gods fried desserts typical of Sicilian pastry shop (particularly from Palermo) who prepare for the Father’s Day, March 19th! It’s about very soft pancakes (in fact the name derives from the Latin ‘spongia’ which means ‘soft’) made with a choux dough of flour, butter and eggs very similar to Zeppole di San Giuseppe. First cooked in boiling oil, then filled with ricotta cream And chocolate chips finally decorated with grains of pistachios, cherry and zest of candied orange. An immense delicacy, you’ll be amazed at how much it is simple to prepare at home with all my step by step advice!

sfinci di san giuseppe recipe - Recipe by Tavolartegusto

Although there are different regional variations; what they propose is the Original recipe of the Sfinci of San Giuseppe taken from my manual traditional Sicilian sweets confirmed by my Palermo native friend! In short, one guarantee of success. THE secrets for a perfect result there are 2. First of all get the right ingredients: sheep’s ricottaperfectly drained for a stuffed dense and not humid. For candied fruit, prefer fragrant and consistent pastry ones, even better if home-made. Secondly, when you bake, make a slow and constant fryingso that the Sfince yes colors gradually golden and become alveolated inside and spongy! Just like Bignè di San Giuseppe, I find them perfect not only for serve and give as gifts for our dads, but also as a Sunday dessert for the whole family spring. Try them and let me know if they aren’t amazing!

Discover also:

Sicilian Cannoli (the true original recipe, explained step by step)

Sfinci recipes from San Giuseppe

PREPARATION TIMES




Preparation Cooking Total
20 minutes 20 minutes 40 minutes

Cost Kitchen Calories
Bass Italian 433 Kcal

Ingredients





Quantity for 15 pieces

dough :

  • 250 g of ’00 flour
  • 250g of water
  • 50 g of butter
  • 5 medium eggs
  • 5 g of salt
  • 1 liter of sunflower seed oil for frying (according to the original recipe 1 kg of lard)

filling:

  • 400 g of sheep’s ricotta (drained net weight) approximately 300 g without draining
  • 150g of granulated sugar
  • 60 g of chocolate chips

decoration:

  • 1 candied cherry for each slice
  • 1 candied orange peel for each slice
  • 2 tablespoons of chopped pistachios

Method

How to make St. Joseph’s Suffici

First of all, drain the ricotta by squeezing it very well in a cloth and sieve it with a sieve to eliminate any lumps, work it with the sugar and leave it aside in the refrigerator so that it mixes perfectly:

ricotta cream for sfinci di san giuseppe - Recipe by Tavolartegusto

Then dedicate yourself to the dough of the sfinci: in a saucepan where you will make the dough, weigh the water, add the salt and the butter into small pieces and. place on the heat, waiting for the butter to melt.

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

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

dough for sfinci di san giuseppe - Recipe by Tavolartegusto

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

The final dough must be soft and firm:

how to make sfinci di san giuseppe - Recipe by Tavolartegusto

How to fry swollen, golden and dry dumplings!

First of all, use a rather large saucepan with high edges, the swells will swell and need space.

Then melt the lard (or heat the oil) at a temperature of 165 – 170°, over medium heat, the oil must be hot but not excessive, otherwise it will brown too much.

If you don’t have a thermometer, every now and then move the saucepan away from the heat to lower the temperature, this trick will help you have golden and not burnt dumplings!

Furthermore, before starting cooking, test with a small piece first, if it floats and fills with bubbles it is ready, otherwise, if it sinks, it means that the oil is still cold.

Finally, with the help of a spoon, take the dough and immerse it in boiling oil and fry only 1 – 2 puffs at a time so that they have the necessary space to swell.

Use two forks to turn them often and cook in this world for 6 – 8 minutes, occasionally moving the saucepan away from the heat.

When they are nice and swollen, golden and light, drain them onto a serving plate previously lined with kitchen paper, without crushing them.

Complete the cooking in this way for all the pancakes, then transfer them to a plate without kitchen paper, without placing them on top!

Stuff and decorate the San Giuseppe sfinci

When all the sfinci have cooled, add the ricotta cream, add the chocolate chips and mix well:

stuff the sfinci di san giuseppe - Recipe by Tavolartegusto

then add a generous spoonful of filling on each filling.

Finally decorate with a teaspoon of chopped pistachios, a candied cherry and a slice of candied orange peel.

Here are yours ready Sfinci di San Giuseppe ready to serve

sfinci di san giuseppe - Recipe by Tavolartegusto

Sfinci variant of baked San Giuseppe

For those who don’t want to fry, there is a solution, you can also make these like Zeppole di San Giuseppe in the oven, the dough remains the same as does the procedure.

place the spoonfuls on a sheet of baking paper well spaced at least 10 – 12 cm apart and cook at 200 for the first 10 minutes, then lower to 180° and complete cooking for another 20 minutes. Finally stuff as indicated.

storage

They can be kept for 2 days, but be aware that they should be enjoyed fresh immediately, like all fried desserts!

Don’t miss the entire collection of sweets for Father’s Day

Mousseline cream: Original recipe (easy!) Tavolartegusto – Gordon Ramsay’s version

mousseline cream - Recipe by Tavolartegusto


There Mousseline cream it is a preparation of sweet base typical of French pastry shopborn from the Maison Ladurée. It is made with milk, egg yolks, sugar and vanilla just like a custard but with the addition of butter and once it’s cold, it comes whipped with whisks ! By purchasing one structured consistency and silky which makes it perfect for making curls And decorations on cupcakes and cakes. Other than stuff cream puffs, tartlets, zeppole; to taste by the spoon and of course as a filling for Paris Brestthe dessert she became famous for!

mousseline cream - Recipe by Tavolartegusto

After acareful documentationI have chosen to present to you the Original recipe from the Mousseline cream taken from the book by José Marchel which is my bible for the preparation of many French desserts including Macarons. It’s about a easy makingbut do it pay attention to the cooking step : the cream it shouldn’t overcook to avoid having that egg-like aftertaste! Therefore follow all the advice illustrated with step by step photos and you will obtain a mousseline cream very fragrantwith a delicate yet buttery taste that it literally melts in your mouth! I’m sure it will become among your favorite creams!

Mousseline cream recipe

PREPARATION TIMES




Preparation Cooking Total
20 minutes + rest 10 minutes 30 minutes

Cost Kitchen Calories
Bass French 549 Kcal

Ingredients





Quantity for 4 people / fill 1 24cm cake / fill approximately 20 cream puffs

  • 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
  • 250 g of excellent quality Bavarian butter

Method

How to make mousseline cream

First of all, cut the butter into small pieces and leave it at room temperature.

Then place the milk and vanilla bean seeds in a saucepan and heat over a low heat, but do not bring to the boil.

Then separately whip the egg yolks with the sugar for 3 minutes, until you obtain a very frothy and dense cream and finally add the sifted starch, whisking constantly, obtaining a soft foam:

how to make mousseline cream - Recipe by Tavolartegusto

Finally, slowly add the milk and vanilla to the egg mixture, stirring with a hand whisk.

At this point, transfer the whole mixture back into the saucepan, put it back on the heat over a very low heat and mix with a hand whisk until it thickens.

Be careful, the cream must not boil, the right temperature is 85°C. If you don’t have a thermometer, I’ll tell you a trick: move the cream away from the heat a little from time to time so that it cooks but never reaches the boil, this step is important to obtain a cream without an egg-like aftertaste.

Within a few minutes the cream will have taken on a consistency, it must be quite firm, but slower than the usual cream

cook the mousseline cream - Recipe by Tavolartegusto

At this point, remove from the heat and transfer the mousseline into a bowl, cover with cling film to prevent a skin from forming and leave to cool completely.

When the cream is completely cold, remove the film and add the now very soft butter:

whip the mousseline cream with the butter - Recipe by Tavolartegusto

Add it all and whip with an electric whisk. until you obtain a swollen and smooth mixture.

At this point I advise you to let the cream rest in the fridge for at least 2 hours, preferably overnight.

This is the result of Mousseline cream

mousseline cream recipe - Recipe by Tavolartegusto

How to use Mousseline Cream

You can either stuff That to decorate That plastering cakes its very plastic consistency, also lends itself very well as cream for coating tiered cakes and in sugar paste.

Again due to its consistency, I find it perfect as a frosting for cupcakes, the curls are perfect!

It can also be used for an original filling for Zeppole di San Giuseppe and Bignè. Or to fill cannoncini, tartlets, tarts, cold tarts with the addition of fruit or chocolate!

Finally, with this base you can create numerous Spoon dessert and small glasses, with the addition of biscuits.

storage

The mousseline cream can be kept in the fridge for 2 – 3 days.

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