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The traditional French dessert Paris Brest hides not only a delicious taste, but also an interesting story of its creation. Take a peek beneath a slice of crispy batter and discover its story. And as a bonus, we'll give you the original recipe for the wreaths that always go down a treat.Confectioner with a passion for sport
The origins of this iconic dessert have - like almost everything from French cuisine - a really interesting story. The young pastry chef Louis Durand from Maisons-Laffitte is behind the creation of this recipe. The young man living near Paris apparently had a passion not only for the pastry craft but also for road cycling.
In 1910, he prepared this dessert to celebrate the legendary Paris-Brest-Paris bicycle race. The 1,200-kilometre bicycle race was first held in 1891, with the last edition taking place in 1951. And although the Paris-Brest-Paris race is now a thing of the past, the Paris Brest is still one of France's most popular desserts today.
Battered dough with mousseline praline
Thanks to the bicycle races, millions of people around the world can now enjoy the unique taste of puff past ry wreaths filled with mousseline praliné cream and topped with sliced almonds.
Do you know how to prepare the perfect batter?
Try our recipe.
The base of this cream is crème pâtissière and praliné paste, which is created by thoroughly mixing roasted hazelnuts and caramel.
Prepare the wreaths (recipe for Paris Brest)
As with the preparation of the pinwheels, we will start with the batter. You can prepare it according to our recipe, which you can find in the article about batter. Then bake the wreaths - rings - from the batter.
This is followed by the preparation of the filling, which consists of two parts.
Praline:
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- 300 g hazelnuts
- 200 g sugar
- pinch of salt
Preheat the oven to 150°C, put the nuts in it and bake them until golden brown. While the nuts are roasting, you can make a caramel with the sugar and a pinch of salt. Pour the finished caramel onto baking paper and leave to set. Blend the baked nuts with the caramel until smooth.
Crème pâtissière:
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- 750 g whole milk
- 3 egg yolks
- 195 g of sugar
- 45 g plain flour
- 45 g cornstarch
- 375 g softened butter
- vanilla pod
Mix the sugar in 2/3 of the milk and bring to the boil. 1/3 of the milk mix with the flour, starch and egg yolks. Then pour the mixture into the boiling milk and stir until the mixture thickens. Let the cream cool and then beat in the butter and praline.
Cut the baked rings from the evaporated dough, spray the bottom part with cream, cover them with the other part and leave them to set. Before serving, sprinkle with sliced almonds and lightly dust with sugar.
Voilà, Paris Brest as from a French patisserie is in the world.
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