Paris-Brest Cake // This light, almond-y French pastry is worth the effort—trust us. #hannafordfresh

best dessert recipes with pictures, ricotta recipes dessert, mascarpone dessert recipes - Paris-Brest Cake // This light, almond-y French pastry is worth the effort—trust us.

THE RECIPE: Paris Brest, par le chef pâtissier Pierre Hermé.

Paris-Brest classique par Pierre Hermé

Paris-Brest Choux Puffs Paris-Brest Choux Puffs - Meilleur du Chef  1. Make SMALL CHOWS (filled with chocolate cream 2. MAKE a sheet of cold mixed STREUSEL, cut circles when cold and TOP ANOTHER CHOUX RECIPE, right before going in oven ASSEMBLE: ....Another CREAM

Paris-Brest Choux Puffs

Watch this step-by-step video recipe by Chef Philippe and Martin Diez and make this delicious blueberry mousse cake for Easter!

Paris-Brest - Philippe Conticini - - Pâte à choux, crumble sur la pâte à choux, crème « mousseline » au praliné, cœur coulant de praliné

Le Paris-Brest, 8ème épreuve du Meilleur Pâtissier saison 2. La finale…

Strawberry & raspberry Paris-Brest from delicious.

Strawberry & raspberry Paris-Brest

This strawberry and raspberry Paris-Brest is Katie Quinn Davies' version of a giant eclair.

This classic Paris-Brest recipe from Merlin Labron-Johnson is a patisserie work of art, with crispy almond-topped choux pastry encasing mounds of silky praline cream.

Classic Paris-Brest

This year’s semi-final is all about the pâtisserie, a style of baking that takes years to master. See what the last four contestants will be tasked with.

Paris-Brest Choux Puffs - Meilleur du Chef CHOUX with streusel toping!  For the craquelin topping: 100g unsalted butter, soft 125g castor sugar 125g flour For the crème pâtissière: 500g whole milk 100g castor sugar 100g egg yolks 50g crème pâtissière powder 100g unsalted butter

Paris-Brest Choux Puffs

Paris-Brest Choux Puffs - Meilleur du Chef CHOUX with streusel toping! For the…

Paris-Brest. Had these when I was in Mauritius from this small French restaurant. So addictive! Filled with a roasted almond crème pâtissière to complement the crisp choux pastry. A simple almond or hazelnut praline would make a lovely addition.

Had these when I was in Mauritius from this small French restaurant. So addictive! Filled with a roasted almond crème pâtissière to complement the crisp choux pastry. A simple almond or hazelnut praline would make a lovely addition.

Éclair Paris Brest made by patissier FabienRouillard for Fauchon, Paris.

Éclair Paris-Brest, la recette Fauchon

voici une recette issu d'un croisement entre un Paris-Brest pour la forme et la pâte à choux, et un fraisier pour sa composition...

Entre Paris-Brest et fraisier

voici une recette issu d'un croisement entre un Paris-Brest pour la forme et la pâte à choux, et un fraisier pour sa composition...

When Mayumi told me she was an expert in making the Paris-Brest, a big classic of French pâtisserie, I could not even remember when was the last time I ate one. So I was very keen to learn and taste one again and of course, my friends Céline and Catherine, my French gang here, were really happy to come over for tea to eat them with us! The little story behind it, is that the Paris-Brest was created in 1910 by Louis Durand, a pastry chef in Maisons-Laffitte in France, to celebrate a cycling…

When Mayumi told me she was an expert in making the Paris-Brest, a big classic of French pâtisserie, I could not even remember when was the last time I ate one.

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