Prepare to embark on a culinary journey that will transport your taste buds straight to the charming patisseries of Paris! This exquisite Strawberry and Raspberry Paris Brest is not just a dessert; it's a work of art that combines the delicate crunch of choux pastry, the silky smoothness of pastry cream, and the vibrant burst of fresh berries. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to elevate your dessert game and impress even the most discerning palates.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup pastry cream
- 1/2 cup strawberries, sliced
- 1/2 cup raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper, drawing a 9-inch circular template as a guide.
- In a medium saucepan, combine water and butter. Heat over medium-high heat until the butter is completely melted and the mixture begins to boil.
- Remove from heat and quickly stir in the flour all at once, mixing vigorously with a wooden spoon until the mixture forms a smooth, cohesive dough that pulls away from the sides of the pan.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Beat on medium speed for 1-2 minutes to cool the mixture slightly.
- Add eggs one at a time, ensuring each egg is fully incorporated before adding the next. The final mixture should be smooth and glossy.
- Transfer the choux pastry dough to a piping bag fitted with a large star tip. Pipe a circular ring following the template on the parchment paper, creating a continuous circular shape about 1-inch thick.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed. Allow to cool completely on a wire rack.
- Once cooled, carefully slice the pastry ring horizontally using a serrated knife to create a top and bottom layer.
- Spread a layer of pastry cream on the bottom half of the ring, then arrange sliced strawberries and whole raspberries evenly.
- Gently place the top half of the pastry ring over the fruit and cream.
- Dust generously with powdered sugar just before serving.
- Slice into wedges and serve immediately, enjoying the delicate balance of crisp pastry, smooth cream, and fresh berries.
Tips
- Temperature is Key: Ensure your ingredients, especially eggs, are at room temperature for a smoother choux pastry dough.
- Piping Technique: Use a star tip and maintain consistent pressure while piping to create an even, beautiful ring.
- Moisture Management: Pat your berries dry to prevent excess liquid from making the pastry soggy.
- Cooling is Crucial: Allow the choux pastry to cool completely before filling to maintain its crisp texture.
- Serving Suggestion: Serve immediately after assembly to preserve the pastry's crispness and the cream's freshness.
- Make-Ahead Tip: Prepare components separately and assemble just before serving for the best texture and presentation.
- Precision Matters: Use a kitchen scale for more accurate ingredient measurements, especially in French pastry.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 140mg
