This dessert was created by the pastry chef Louis Durand , master of Maissons-Laffitte, in 1891, in memory of the Paris-Brest-Paris cycling competition: tradition has it that this dessert has a circular shape , just to recall the wheel of a bicycle.
The preparation of this cake requires commitment and care: the choux pastry is a great pastry challenge, therefore you need to pay attention to its consistency (which must resemble that of a thicker custard) and not to overload the cream puff , which tends to to increase significantly in volume. It is also important to regulate the temperature of the oven , which must remain constant: we do not recommend opening the door during cooking, otherwise the choux pastry will collapse.
According to the manual, Paris-Brest requires mousseline cream for the filling, a cream that combines whipped butter and custard with cornstarch: this preparation boasts a greater consistency than other creams and holds the weight of the choux pastry well, without collapsing the Sweet.
In case you want to experiment with other fillings, we recommend a chocolate version , or with a classic pastry , with a chantilly or with the diplomat . However, we recommend trying the mousseline because it has a greater consistency and better supports the choux pastry.
ingredients
For the cabbage pasta
Flour 00
120 gr
Latte
100 ml
Water
100 ml
Butter
80 gr
Egg
4
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