Recipe: Paris Brest
This recipe makes two small, or one large to serve 4 to 6 people. To learn how to make choux pastry, click here.
Strawberry or cherry cream
|2 Tbsp||Icing sugar, up to 4 Tbsp|
|7||Strawberries, or 100g cherries|
|250 ml||Fresh cream, or mascarpone|
|2 Tbsp||Berry fruit coulis, see recipe below|
Berry fruit coulis
|100 g||Caster sugar|
|150 g||Frozen berries|
- Make the choux pastry following this recipe.
- Preheat the oven to 200C and line a baking sheet with baking paper.
- Place the choux in a piping bag with nozzle and pipe the choux into one large ring 10cm in diameter or two small rings of 5-6cm in diameter.
- Pipe a second ring inside the first so that they are touching. Pipe a third ring on top of both so that they are “glued” together. If you have more paste, pipe a fourth ring adjacent to the third.
- Or use two dessert spoons to make a ring of connected balls 10cm in diameter or two small rings of 5-6cm in diameter.
- Bake in the oven at 200C for 30 minutes, until golden. Remove from the oven.
- With a serrated knife, cut between the top and bottom rings. Lift off the top ring. If there is a lot of uncooked paste, you can scrape this out.
- Return the two rings to the oven to crispen up for another 5 minutes, then cool.
- To serve, place on a plate and spoon in the strawberry cream (recipe below) and drizzle with icing sugar. Serve with coulis (recipe below).
Strawberry or Cherry Cream
- Hull the strawberries and cut into quarters or pit the cherries. Sprinkle with 1-2 Tbsp icing sugar
- Add 1-2 Tbsp icing sugar to the cream and whip until soft.
- Fold through the strawberries or cherries and 2 Tbsp berry fruit coulis for colour.
Berry Fruit Coulis
- In a pan, heat the sugar, fruit and water until soft.
- Allow to cool, then purée and sieve.
- The coulis should be the consistency of a thin sauce. This can keep for several weeks in the refrigerator.