Paris-Brest with Summer Fruits and Creme Moussaline
This classic Paris Brest is a ring of delectable pate-a choux that is filled with creme moussaline, a combination of creme patisserie and butter. Lots of butter. Topped with mixed berries and peaches to lighten up the Frenchest bite for summer in red, white, blue, peach, and cream.
Equipment
- Piping bag, 1 inch round tip, large star tip.
Ingredients
Pate a Choux
- 1 cup whole milk
- 2⅓ tsp granulated sugar
- ½ cup unsalted butter
- 1⅔ tsp salt
- 1¼ cup all purpose flour
- 5 eggs
Creme Moussaline
- 2 cups whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- ½ cup plus 1 tsp all purpose flour
- 1 cup unsalted butter, diced
For Assembly
- 1 egg, beaten
- ¼ cup flaked almonds
- confectioners sugar for dusting
- Mixed berries and peaches or other fruit for inside of ring and/or inside of ring.
Instructions
For the Pate a Choux
- On a baking sheet, measure a piece of parchment paper. Use a good size cake tin to trace a circle (8-10 inch is good). Turn the paper over so the circle is underneath and grease the paper with baking spray.
- Add the milk, sugar, butter, and salt in saucepan over medium high heat. Bring just to a boil.
- In separate bowl, crack eggs. You can beat them if preferred.
- Remove from heat and add in flour all at once, whisking vigorously until incorporated.
- Put saucepan back on medium heat and stir continuously with a wooden spoon until the mixture is like a batter and a paste, and it comes away from the sides of the pan.
- Preheat the oven to 425 degrees.
- In a metal bowl or bowl of a mixer, run on low speed for 2-3 minutes to cool off the pate a choux. If mixing by hand, allow 3-5 minutes to cool before continuing with this step.
- On low speed or by hand with a wooden spoon, add one egg at a time (if eggs are beaten, add a little at a time) and allow it to mix in with the choux.
- Fill a piping bag and use a wide 1" round tip, if possible. Pipe a ring, following your circle trace. Pipe a second ring right inside the first, and then pipe a third ring on top and in between the two rings.
- Brush a beaten egg over the choux. Sprinkle flaked almonds over the top, and dust liberally with confectioners sugar.
- Bake the Pate a Choux on 425 degrees for 10 minutes, and then lower to 350 degrees for about 30 minutes. Make sure the choux is golden brown and hardened on the outside, but watch it doesn't get too dark. Cooking time will vary, depending on your piping style.
- Allow the Pate a Choux to cool for 10 minutes, then moving it to a wire rack to cool completely.
For the Creme Moussaline
- In a saucepan over medium high heat, bring the milk just to a boil.
- Crack eggs into a mixing bowl and add sugar. Whisk by hand or in mixer on medium speed until fluffy.
- Add in the flour and combine.
- Once milk is ready, very slowly pour milk into the egg mixture while whisking constantly and vigorously.
- Return the whole mixture to the saucepan over medium heat and whisk continuously for 4-5 minutes or until thickened.
- Lower the heat slightly and add in dices of butter one at a time. Keep whisking!
- Remove the Moussaline from heat and allow to cool completely in the refrigerator (or freezer for no more than 30 minutes). Allow cream to get cold for better piping.
To Assemble
- With a bread knife, carefully slice the Paris Brest ring in half lengthwise.
- Add the chilled moussaline to a piping bag with a large star tip and pipe the cream in swirls on top of the bottom half of the ring. If adding fruit, add your berries and fruit now, making sure not to overload the cream. gently place the top half of the choux on top.
- Optional: add more fruit to the center hole of the ring (it looks lovely) if you like. Sprinkle more confectioners sugar on top. Keep chilled and serve within 48 hours. Happy Bastille Day!