Paris Brest

For 6 people

  • 100 gr. almonds
  • 25 gr. icing sugar
  • 1 egg yolk
  • Pastry cream
     
  • For the choux pastry:
  • 125 gr. flour
  • 3 eggs means
  • 60 gr. butter
  • 20 cl. water
  • 1 tsp. coffee sugar
     
  • For the meringue:
  • 200 gr. powdered sugar
  • 200 gr. nougat paste
  • 180 gr. butter
  • 4 egg whites
  • 3 egg yolks

 

35 mn.
45 mn. 200°C.(th.6-7)/425-450°F-180°C.(th6)/400-425 °F

 


 

 

  1. On the baking sheet, spread the almonds and let it brown in oven (200 ° C. th. 6-7).

    For the choux pastry: In a saucepan mix the butter and water over medium heat, bring to boil. Remove from heat. Add on flour and sugar. Mix vigorously with a wooden spatula until the preparation adheres more to the sides and forms a ball. Add the whole eggs, one at a time (well incorporate the egg first, to continue with the second and so on).
     

  2. Preheat oven to 180 ° C. (th.6).
    Fill a piping bag of 15 cm. in diameter. On buttered baking sheet, draw a ring of 22 cm. in diameter. Bask it to the egg, and sprinkle almonds. Bake for 35 to 40 minutes. approx. Let cool and then the crown in the oven.
     
  3. Beat the egg whites to snow farm with sugar. Work the butter with a wooden spatula to make it creamy. Add the egg yolks and the praline. Beat well together and gently add the egg whites (meringue) and put on ice.
     
  4. Then gently cut the crown in two. Garnish far lower cream. Turn the other part of crown cover. Powdered sugar.