Paris-Brest Pastry, Gluten-Free
 
Prep time
Cook time
Total time
 
From:
Recipe type: dessert
Cuisine: French
Serves: 16
Ingredients
  • Puff Pastry:
  • 1 cup (250 grams) water
  • 8T (110 grams) butter
  • 1 t sugar
  • ½ t salt
  • 1.5 cup (140 grams) flour
  • 6 eggs
  • 1 egg to make it golden
  • 100 grams slivered almonds
  • Italian Merengue for the Buttercream:
  • 1.5 T water (20 g)
  • ¼ cup sugar (50 g)
  • 1 large egg white, or 2 small (35 g)
  • 1.5 T sugar to mix with egg whites (18 g)
  • Buttercream:
  • 3 egg yolks
  • ½ cup + ½ T sugar (100 g)
  • ¼ cup - (minus) ½ T water (50 g)
  • 1 cup butter (225 g or 2 sticks)
  • Then the Italian Merengue you made needs to go in.
  • Pastry Cream:
  • ¾ c (20 cl) whole milk
  • 2 yolks
  • 2 T (20 gr) corn starch
  • ¼ c (40 gr) sugar
  • 1.5 T (20 g) butter
  • 150g Praliné
Instructions
  1. Take out the 2 cups of butter and let it sit out overnight.
  2. Preheat the oven to 350°F or 180°C and grease and flour baking sheet. Make a circular pattern to mark your pastries.
  3. Melt water, butter, sugar and salt over low heat.
  4. Add flour into melted liquid bit by bit, whisking constantly until all moisture is absorbed.
  5. Remove from heat and add eggs one by one, stirring constantly.
  6. Put dough into pastry bag with an 8 mm decorating tip and form rounds.
  7. Brush egg on top and cover with slivered almonds.
  8. Bake 25 minutes without opening the oven.
  9. Step Two: The Italian Meringue
  10. Heat the water and sugar until it reaches 114°C.
  11. At that point start mixing the egg whites and sugar until stiff.
  12. When the water/sugar mix reaches 118°C exactly, take it off the heat and pour it slowly into the egg whites while they are mixing.
  13. Set aside.
  14. Step Three: The Buttercream
  15. Do the same thing with the larger amount of water and sugar - cook it until 118°C.
  16. Beat the egg yolks and add the sugar mix slowly until incorporated, and until the yolks start to form ribbons.
  17. On the side, beat the softened butter, and then add that to the yolks.
  18. Add the merengue and beat that in.
  19. Pastry Cream:
  20. Heat milk over gentle heat. Don't let it boil over.
  21. Whisk eggs, sugar and corn starch very gently.
  22. Pour hot milk and whisk again.
  23. Strain it back into the saucepan and cook on high heat until it thickens. Stir constantly!
  24. Remove from heat and add butter.
  25. Cover with saran wrap and let it cool.
  26. Take the very cold pastry cream and add the melted praliné chocolate (or the simple praliné), and add both to the buttercream.
  27. Cut the pastries in half and fill them with the praline buttercream.
  28. Sprinkle with confectioner sugar, and refrigerate for a couple of hours.
Recipe by A Lady In France at https://aladyinfrance.com/paris-brest-pastry-gluten-free/