Paris Brest

A show-stopper French ring choux pastry cake that is split horizontally and filled with praline crème mousseline, my intake is a bit different, instead of the praline cream mousseline, I experimented with a mascarpone and whipped cream filling, and flavored with banana extract and some banana slices that added an extra touch to this classic French dessert! I am always trying to explore new approaches for presentation and flavor to surprise my son who has an intention to open a coffeeshop I know I will be thrilled seeing his reaction once I bring this out to him, impossible not to love.

Making Paris Brest looks like a laborious process: actually it is not, you only have two steps, starting with the choux ring and then the filling.

A traditional French choux pastry named after an old bicycle race between Paris and the city of Brest in Brittany. The pastry was created in 1910 and its circular shape is meant to represent the wheel of a bicycle. Traditionally this cake is filled with pastry cream (custard) or whipped cream. Instead of this filling, I tried a variation of mascarpone cheese mixed with whipped cream, sugar, banana flavoring, and banana slices. The recipe exceeded my expectations.

Pipe the paste onto a sheet pan drawing a 25 cm/10

Pipe a second ring around the inside next to the ring.

Pipe one more to cover the seams between the two rings.

Bake the choux ring until well puffed and golden (about 20minutes).

Ingredients:

For the choux pastry:

1 teacup/200 ml. water
½ cup/1 stick butter
1 teacup/200 ml. flour
3 eggs, beaten
¼ teaspoon salt
½ teaspoon vanilla extract

For the filling:

250 g. mascarpone cheese
1 cup heavy cream
½ cup sugar
A drop of banana flavoring
1 banana, sliced

To garnish:

½ cup icing sugar
¼ cup blanched almonds, toasted
A few banana slices

Directions:

To prepare the filling:

In a bowl beat the heavy cream until soft peaks form. Set aside. In another bowl gently combine the mascarpone, sugar, and banana flavoring until well combined. Fold in the whipped cream and stir gently to incorporate. Refrigerate.

To prepare the choux pastry:

Preheat the oven to 200C°/400F°.
Lightly grease a large baking sheet or use a parchment paper.
Combine the water, butter, and salt in a saucepan over medium heat. When it comes to a boil add the flour all at once and stir to make a paste.
Remove from the heat and set aside to cool down for 2 minutes.
Add the eggs one at a time and whisk constantly to fully incorporate, add the vanilla extract and whisk one more time.
Place the pastry in a pastry bag fitted with 1 inch/2.5 cm round decorating tip.
inch ring.Pipe the paste onto a sheet pan drawing a 25 cm/10. Pipe a second ring around the inside next to the ring. Pipe one more to cover the seams between the two rings.

Bake the choux ring until well puffed and golden (about 20minutes).
Transfer the pastry to a wire rack and let it cool down about 20 minutes
Cut horizontally with a sharp knife
Spread the filling evenly on the lower layer of the ring.
Scatter the banana slices evenly…..cover with the upper layer.
Sprinkle icing sugar and scatter the roasted almonds.

Note: A teacup is 200 ml

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine