Praline and Strawberry Paris-Brest

Praline and Strawberry Paris-Brest

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Add an extra touch of spring to these mini Paris-Brest pastries by adding fresh and sweet strawberries.

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Chicago, IL

Time needed

20 min preparation + 50 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 cup of water
  • 1 cup of flour
  • 1/2 cup unsalted butter, cubed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 cup of milk
  • 3 egg yolks
  • ½ cup of granulated sugar, divided
  • 4 tablespoon of unsalted butter, divided
  • 1 teaspoon of almond extract
  • 1 teaspoon of cornstarch
  • 1 cup of fresh strawberries, sliced

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Directions

For the dough:
Begin by preheating the oven to 450 degrees and lining a baking sheet with parchment paper. In a large pot, bring the water, butter, sugar, and salt to a boil. Stir in the flour and cook over medium heat for an additional two minutes. Make sure to stir constantly. Next, remove from heat and mix on low for 1 minute. Raise the speed to medium and slowly add in one egg at a time until the batter is bouncy and smooth. Add the dough to a piping bag and pipe 12 circles onto the baking sheet. Brush with an egg wash and bake for 40 minutes, or until the top is golden brown.

For the filling:
In a medium pot, bring the milk, sugar and almond to a boil. Then slowly add the egg yolks, cornstarch and sugar. Whisk together until a thick cream forms, then stir in the butter until melted. Remove from heat, place plastic wrap on top and add to the fridge. Once cold, add the remaining butter and stir until thick and smooth. Add to a piping bag and swirl into the pastry. Add several slices of fresh strawberries. Serve and enjoy!





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