paris-brest
Paris-Brest is a favorite here at the bistrō test kitchen. It is the perfect thing to follow a heavy meal due to it being so light and airy to the point where the calories won’t count. Well, won’t count after you take the first bite.
Happy Barking!
Recipe
Paris-Brest
1 stick unsalted butter, cut into cubes
1 teaspoon sugar
1/2 teaspoon salt
1 cup all-purpose flour
4 eggs
1 egg, for an egg wash
1 cup heavy cream
1 pound cherries, fresh or frozen
1 1/2 cups sugar
Juice and zest of 1 large lemon
1 teaspoon of cherry or other fruity liqueur (we used Pimm’s)
Directions
Preheat oven to 425 degrees.
Trace a circle (either 6-inch or 9-inch) onto a piece of parchment paper. Flip the parchment paper and add to a baking sheet.
Combine butter, sugar, salt, and 1 cup water to a saucepan.
Bring to a boil. Once at a boil, remove from the heat.
Using a wooden spoon, quickly stir in the flour until combined and return the pan to the stove.
While stirring continuously, cook the mixture until it pulls away from the sides. A film will form on the bottom and it will still take about 3 minutes.
Remove from the heat, add to the bowl of a stand mixer, and allow to cool for 3 minutes.
With the paddle attachment, mixing on low, add the eggs, one at a time. Allow one minute between mixing to ensure each egg is incorporated.
Transfer the pâte à choux to a pastry bag with a 1/2 inch plain round tip (or gallon size ziplock bag with no tip but a corner cut off).
Pipe circles onto the traced line with each one slightly touching. TIP: pipe a small amount of dough onto the corners of the baking sheet under the parchment to keep the parchment from sliding.
Once your wreath is made, whisk the remaining egg with a pinch of salt, and egg wash the wreath.
Bake 10 minutes at 425. Reduce temperature to 375 degrees and bake 30 minutes more.
After 30 minutes, open the oven, pierce top and sides to release steam, and prop door open to allow the wreath to dry out for 1 hour.
Transfer wreath on parchment to a wire rack and let cool completely.
For the filling: combine cherries (and two tablespoons of water if using sweet cherries). With the lid on, cook for 10 minutes over medium-low heat. After 10 minutes, remove the lid, add the sugar, lemon juice and zest, and cook until a candy thermometer reaches 220º and 225ºF. Allow mixture to cool and thicken before using. This should take about an hour, or you can cool in the fridge overnight.
For the whipped cream: with the whisk attachment, whisk 1 cup of heavy cream to stiff peaks.
Putting it all together: using a serrated knife, cut the wreath in half through the side (that is, like a hamburger bun — not a hotdog bun!), add the whipped cream, and top with cherries, add the top back over the top, creating a delicious cream puff sandwich. Dust with confectioners’ sugar for that extra touch!
