Channel: Escoffier Home Gourmet

Category: Education

Tags: pastry creamfrench pastryeclaircream puffculinary schoolholidaypastry artsparis-brestpate a chouxpralineonlineescoffierfrench dessert

Description: FULL RECIPE BELOW This classic French pastry is the perfect dessert to whip up for the holidays. Learn to make it with our pastry chef. PARIS-BREST RECIPE: escoffieronline.com/how-to-make-a-paris-brest-pastry Pate A Choux Ingredients 1 cup milk 1 cup water 8 oz butter 8 eggs 9 ounce flour 1 cup sliced almonds Pate A Choux Directions 1. Bring the milk, water and butter to a simmer. Add the flour and cook until a film is formed on the bottom of the pot. Add to a standing mixer bowl and let cool slightly before adding in the eggs one-by-one. Pipe in desired size circle and cover with sliced almonds. For a large ring, bake at 350 degrees for about 50-60 minutes until a deep golden brown color. Set aside to cool. Hazelnut Pastry Cream Ingredients 2 cups milk 2/3 cup sugar 3 tbsp corn starch 2 oz butter 2 eggs 1 cup hazelnut butter Hazelnut Pastry Cream Directions 1. Add ½ cup of the milk to the corn starch and add the eggs. Bring the remaining milk, sugar and butter to a scald. Temper the egg mixture into the milk mixture and cook until thick over medium heat. Add the hazelnut paste. Chill. Assembly Ingredients 1 ½ cups heavy cream 1/3 cup sugar 2 pints strawberries Assembly Directions 1. Whip the cream with the sugar until thick. Wash and take the top off of the strawberries. 2. Slice the ring in half and pipe in a layer of the cool pastry cream. Place the strawberry on top and pipe the whipped cream over the strawberries. Place the top on and dust with powdered sugar. Serve. Need an app to help you convert your recipes in the kitchen? itunes.apple.com/us/app/escoffier-cooks-companion/id572412557?mt=8 For more information about online culinary and pastry school visit: escoffieronline.com STAY CONNECTED WITH US: Facebook: facebook.com/Escoffieronlineacademy Twitter: twitter.com/EscoffierEOICA Instagram: instagram.com/escoffieronline Google +: plus.google.com/u/0/+escoffieronline/posts