{"id":3237,"date":"2014-02-28T00:14:37","date_gmt":"2014-02-27T23:14:37","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3237"},"modified":"2014-02-28T00:14:37","modified_gmt":"2014-02-27T23:14:37","slug":"recipe-paris-brest-mousseline-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/pate-a-choux\/recipe-paris-brest-mousseline-cream","title":{"rendered":"Recipe: Paris-Brest with mousseline cream"},"content":{"rendered":"

It was 1910 when pastry chef Louis Durand<\/strong> created upon request one of the most famous French desserts<\/strong> of all time, the Paris-Brest<\/strong>.<\/p>\n

\"Recipe---Paris-Brest---01\"<\/a><\/p>\n

The request came from the organizer of a popular “Paris-Brest-Paris” bicycle race<\/strong> (which still exists today but is only open to amateurs) who wanted a dessert to be served at the arrival<\/strong>.<\/p>\n

\"Recipe---Paris-Brest---07\"<\/a><\/p>\n

The Paris-Brest<\/strong> is traditionally made of a ring of choux pastry<\/a><\/strong> filled with a pralin\u00e9 mousseline cream<\/strong> and its shape resembles that of a bicycle wheel<\/strong>.<\/p>\n

\"Recipe---Paris-Brest---04\"<\/a><\/p>\n

I absolutely love the looks of this dessert, which is perfect and stunning in its simplicity<\/strong>.<\/p>\n

The recipe calls for pralin\u00e9<\/strong>, a paste made by mixing caramelized hazelnuts and almonds<\/strong>: it can be bought in professional shops or also home made (120g of hazelnuts and almonds for 80g of sugar).<\/p>\n

A tip for the recipe: for the mousseline cream it is very important that the butter be at the same temperature of the pastry cream (i.e. not too hot, not too cold) otherwise it will either melt or solidify and form lumps.<\/p>\n

This is definitely one of my favourite desserts! It’s a shame that in other countries it’s not as popular<\/strong> as in France!<\/p>\n

 <\/p>\n

\n \n

Paris-Brest with pralin\u00e9 mousseline cream<\/h2>\n
\n \n \"\"Print recipe<\/a>\n