Paris-Brest Pastry, Gluten-Free
Total time
From: Lady Jennie
Recipe type: dessert
Cuisine: French
Serves: 16
- 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
- Take out the 2 cups of butter and let it sit out overnight.
- Preheat the oven to 350°F or 180°C and grease and flour baking sheet. Make a circular pattern to mark your pastries.
- Melt water, butter, sugar and salt over low heat.
- Add flour into melted liquid bit by bit, whisking constantly until all moisture is absorbed.
- Remove from heat and add eggs one by one, stirring constantly.
- Put dough into pastry bag with an 8 mm decorating tip and form rounds.
- Brush egg on top and cover with slivered almonds.
- Bake 25 minutes without opening the oven.
- Step Two: The Italian Meringue
- Heat the water and sugar until it reaches 114°C.
- At that point start mixing the egg whites and sugar until stiff.
- 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.
- Set aside.
- Step Three: The Buttercream
- Do the same thing with the larger amount of water and sugar - cook it until 118°C.
- Beat the egg yolks and add the sugar mix slowly until incorporated, and until the yolks start to form ribbons.
- On the side, beat the softened butter, and then add that to the yolks.
- Add the merengue and beat that in.
- Pastry Cream:
- Heat milk over gentle heat. Don't let it boil over.
- Whisk eggs, sugar and corn starch very gently.
- Pour hot milk and whisk again.
- Strain it back into the saucepan and cook on high heat until it thickens. Stir constantly!
- Remove from heat and add butter.
- Cover with saran wrap and let it cool.
- Take the very cold pastry cream and add the melted praliné chocolate (or the simple praliné), and add both to the buttercream.
- Cut the pastries in half and fill them with the praline buttercream.
- 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/
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