Paris Brest (Nut Ring Eclairs)

Hello Dear Friends,

For a long time, I was not at home on Sundays and not in front of the computer. Today I decided to write a recipe that has been waiting to be shared with you for a long time, instead of wasting my time. I tried this recipe for the first time in 2012 in pastry school. Then I prepared it for a magazine last January. I did not have the opportunity to shoot a video of that return due to the intensity, but I hope to share it with a video on my youtube channel soon.

Paris brest same adds It is a type of cake prepared from a chou dough, filled with praline cream and usually sprinkled with crushed almonds or netted almonds. It can cook in small circles, as I prepared it, or in a single large circle. It is so light and delicious that once you taste it, you want to eat a second one.

As the name suggests, this recipe is a French recipe, first baked in 1892 by a baker whose shop was on the track of the bicycle race held between Paris and Brest. While preparing these cakes, the confectioner dreamed of making eclairs resembling bicycle wheels. It is really nice that people produce such things with the inspiration they get from daily life.

Now let's come to some tricks, just like in the eclair recipe, be careful not to boil the mixture you will use for the dough. Add the eggs you will add one by one so that they do not cook and spoil the dough consistency.

Preheat the oven before placing the Paris Brest rings in the oven. Let the oven stay at constant temperature for at least 15 minutes. Pay attention to the cooking minutes.

Note: 10-12 pieces of paris brest come out of the dough.

Love…

Ingredients for Paris Brest (Hazelnut Ring Eclairs) Recipe

For the Paris Brest Dough:

• 100 g milk
• 100 grams of water
• 150 g butter
• 200 g flour
• 4 pieces of eggs

For the cream:

• 250 g milk
• 45 gr granulated sugar
• 1 egg yolk
• 1 stick of vanilla
• 30 g starch

For the Hazelnut Praline:

• 50 gr granulated sugar
• 50 g hazelnut flour
• 4 tablespoons of milk cream

To open the pastry cream:

• 100 ml milk cream (half a pack)

How to Make Paris Brest (Hazelnut Ring Eclairs) Recipe?

1. Put the water, milk and oil in the steel pot, stir before the water boils so that the oil dissolves well, immediately add the flour.
2. Stir constantly with a wooden spoon or spatula to avoid lumps. This way your dough will come together. Keep mixing on low heat for 1-2 minutes without interruption, take it off the stove when the dough frees itself from the pot and comes together.
3. Add the eggs one by one and beat them with a mixer (make sure to add them one by one so that the eggs do not cook all at once.)
4. When you get a soft and sticky dough, put your dough in a cream squeezing bag with a socket.
5. Put the dough in the cream bag 3 cm on a baking tray lined with greaseproof paper. Tighten at intervals to form 8-9 cm circles. (Sprinkle almonds on the dough, if desired)
6. Bake in a preheated 220 degree oven for 8 minutes. Lower the oven temperature to 180 degrees and bake for another 10 minutes.
7. Take the cooked dough out of the oven and let it rest until it cools completely.
8. Divide the cooled dough into two pieces on one side.

(Pastry Cream) Preparation:

1. Take the milk in a saucepan, add half of the sugar and whisk it.
2. Beat the egg yolks with the remaining half of the starch sugar and add to the boiling milk by warming (tempering).
3. Cook stirring until thickened. When the pudding thickens, remove it from the stove and let it cool.
4. For the praline, put the sugar in a small saucepan with a thick bottom. When the sugar caramelizes, add the hazelnut flour and mix quickly.
5. Carefully add the cream to the hot mixture and mix quickly.
6. Add 3 tablespoons of the praline you prepared to the pastry cream and mix it to let it cool. When it comes to room temperature, cover it with cling (contact stretch) so that it sticks on it and put it in the refrigerator and let it rest.
7. Beat half a pack of milk cream (100 ml) in the mixer until it solidifies. Soften half of the pastry cream you bought from the cupboard by whisking it in another bowl.
8. Add the whipped milk cream to the pastry cream and whip for 2-3 minutes to obtain a light and lump-free cream.
9. Take the cream you have prepared into the cream bag you have attached with a notched socket.
10. Squeeze the cream you have prepared on the bottom of the Paris brests you cut and serve by placing the ceilings and sprinkling with powdered sugar.