{"id":26539,"date":"2024-09-05T16:19:33","date_gmt":"2024-09-05T14:19:33","guid":{"rendered":"https:\/\/accessormix.com\/?p=26539"},"modified":"2024-09-05T20:38:48","modified_gmt":"2024-09-05T18:38:48","slug":"how-to-make-a-delicious-paris-brest-with-thermomix__trashed","status":"publish","type":"post","link":"https:\/\/accessormix.com\/en\/how-to-make-a-delicious-paris-brest-with-thermomix__trashed\/","title":{"rendered":"How to make a delicious Paris-Brest with Thermomix?"},"content":{"rendered":"\n

Do you love Paris-Brest and want to make it yourself with your Thermomix?\nLet me guide you step-by-step to make this delicious, emblematic French pastry.\nThanks to my tips and recipes, you’ll be able to treat yourself with ease, and impress your friends and family with a homemade Paris-Brest like you’ve never tasted before! <\/p>\n\n

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To make a delicious Paris-Brest in the Thermomix, you’ll need the following ingredients for the choux pastry: 150 g water, 80 g butter, 1 pinch salt, 1 pinch sugar, 120 g flour and 3 eggs.\nStart by heating the water, butter, salt and sugar in the Thermomix, then add the flour and eggs to form a homogeneous dough.\nPlace in the oven to obtain a puffy, golden crown of choux pastry.For the praline cream, mix milk, sugar, egg yolks, cornflour, butter and praline in the Thermomix.\nAllow the cream to cool before adding to the choux pastry.\nCut the crown in half, garnish generously with praline cream and dust with powdered sugar.\nYour homemade Paris-Brest is ready to enjoy and impress your guests! <\/p>\n\n

\n\n\n\n\n\n\n\n
\ud83e\udd44<\/td>\nPrepare the choux pastry in the Thermomix<\/td>\n<\/tr>\n
\ud83d\udd25<\/td>\nBake choux pastry in Thermomix<\/td>\n<\/tr>\n
\ud83e\udd5c<\/td>\nPrepare the praline mousseline cream<\/td>\n<\/tr>\n
\ud83e\udd44<\/td>\nGarnish Paris-Brest with mousseline cream<\/td>\n<\/tr>\n
\ud83c\udf6b<\/td>\nDecorate the Paris-Brest with melted chocolate<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n
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Ingredients \ud83e\udd56<\/strong><\/td>\nInstructions \ud83e\udd44<\/strong><\/td>\n<\/tr>\n
250g flour<\/td>\nPlace the flour in the Thermomix bowl and mix on medium speed for 2 minutes.<\/td>\n<\/tr>\n
150g butter<\/td>\nAdd the chopped butter and blend on medium speed until you obtain a sandy texture.<\/td>\n<\/tr>\n
4 eggs<\/td>\nAdd the eggs one by one, mixing well between each addition.<\/td>\n<\/tr>\n
50g sugar<\/td>\nAdd the sugar and mix again.<\/td>\n<\/tr>\n
Pastry cream<\/td>\nTop the bottom of the Paris-Brest with pastry cream before closing.<\/td>\n<\/tr>\n
Slivered almonds<\/td>\nAdd slivered almonds to the top of the Paris-Brest before baking.<\/td>\n<\/tr>\n
Powdered sugar<\/td>\nSprinkle with powdered sugar before serving.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/figure>\n\n

Ingredients required<\/h2>\n\n
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There’s nothing like a homemade Paris-Brest<\/strong> to impress your guests.\nThis praline-filled choux pastry crown is effortlessly prepared with the Thermomix<\/strong>. <\/p>\n\n

For the choux pastry :<\/p>\n\n

    \n\n
  • 150 g water<\/li>\n\n\n
  • 80 g butter<\/li>\n\n\n
  • 1 pinch salt<\/li>\n\n\n
  • 1 pinch sugar<\/li>\n\n\n
  • 120 g flour<\/li>\n\n\n
  • 3 eggs<\/li>\n\n\n
  • 50 g slivered almonds<\/li>\n\n\n
  • Powdered sugar (for dusting)<\/li>\n\n<\/ul>\n\n

    For the praline cream :<\/p>\n\n

      \n\n
    • 500 g milk<\/li>\n\n\n
    • 130 g sugar<\/li>\n\n\n
    • 4 egg yolks<\/li>\n\n\n
    • 60 g cornflour<\/li>\n\n\n
    • 200 g butter<\/li>\n\n\n
    • 200 g praline<\/li>\n\n<\/ul>\n\n

      Start by preparing the choux pastry.\nPlace the water, butter, salt and sugar in the Thermomix<\/strong>.\nProgram for 5 minutes at 100\u00b0C, speed 1. <\/p>\n\n

      Then add the flour and mix for 1 minute 30 at speed 3.\nLeave to cool a little, then add the eggs one by one, mixing for 30 seconds at speed 5 after each addition. <\/p>\n\n

      Transfer the dough to a piping bag and form a crown on a parchment-lined baking sheet.\nSprinkle with slivered almonds.\nBake at 200\u00b0C for 25-30 minutes, until golden brown. <\/p>\n\n

      Meanwhile, prepare the praline cream.\nPour the milk into the Thermomix<\/strong> and program for 4 minutes at 90\u00b0C, speed 1. <\/p>\n\n

      Add sugar, egg yolks and cornflour.\nProgram for 7 minutes at 90\u00b0C, speed 4.\nOnce the mixture has thickened, leave to cool. <\/p>\n\n

      Add the butter and praline, then blend for 30 seconds at speed 5.\nRefrigerate the cream to firm up. <\/p>\n\n

      To assemble, cut the choux pastry crown in half.\nFill generously with praline cream using a piping bag.\nReplace the top part of the crown and sprinkle with powdered sugar. <\/p>\n\n

      Your homemade Paris-Brest<\/strong> is ready to enjoy!<\/p>\n\n

      For the choux pastry<\/h3>\n\n

      Want to treat your friends and family to a delicious homemade Paris-Brest?\nThe Thermomix is your ally in making this emblematic pastry a success!\nFollow these steps and see how easy it is. <\/p>\n\n

      You will need the following ingredients:<\/p>\n\n

        \n\n
      • 150 g water<\/strong><\/li>\n\n\n
      • 80 g butter<\/strong>, cut into pieces<\/li>\n\n\n
      • 1 pinch salt<\/strong><\/li>\n\n\n
      • 1 pinch sugar<\/strong><\/li>\n\n\n
      • 120 g flour<\/strong><\/li>\n\n\n
      • 3 eggs<\/strong><\/li>\n\n<\/ul>\n\n

        Start by pouring the water, butter, salt and sugar into the Thermomix bowl.\nSet to 100\u00b0C<\/strong>, speed 1<\/strong> for 4 minutes<\/strong>.\nThen add the flour all at once and mix for 1 minute 30<\/strong>, speed 3.5, until the dough is smooth. <\/p>\n\n

        Leave the dough to cool in the bowl for 10 minutes<\/strong>.\nAdd the eggs one by one through the opening in the lid, with the knives running at speed 5<\/strong>.\nMix for a further 30 seconds<\/strong> after the last egg. <\/p>\n\n

        Transfer the dough to a piping bag and pipe a circle of dough onto a parchment-lined baking sheet.\nBake at 180\u00b0C<\/strong> (th.6) for 20-25 minutes<\/strong>, until golden and puffed up.\nLeave to cool on a wire rack. <\/p>\n\n

        For the filling, prepare a delicious praline cream, and don’t forget to add a finishing touch with powdered sugar on top.\nThis is one Paris-Brest that’s sure to impress your guests! <\/p>\n\n

        For the mousseline cream<\/h3>\n\n

        – 150g water – 80g butter – 1 pinch salt – 120g flour – 3 eggs – 1 teaspoon sugar <\/p>\n\n

        – 500g milk – 40g flour – 2 eggs – 100g sugar – 200g butter – 1 teaspoon vanilla extract <\/p>\n\n

        Place the water, butter, salt and sugar in the Thermomix<\/strong> bowl.\nProgram at 100\u00b0C, speed 1 for 5 minutes. <\/p>\n\n

        Add the flour all at once and blend for 1.5 minutes on speed 3.\nThe dough should pull away from the sides of the bowl. <\/p>\n\n

        Leave the dough to cool for 10 minutes.\nAdd eggs one at a time, at speed 5, until smooth. <\/p>\n\n

        Pour the pastry into a piping bag and form a crown on a baking sheet lined with baking parchment.<\/p>\n\n

        Bake<\/strong> in a preheated oven at 180\u00b0C for 25-30 minutes, until golden and puffed.<\/p>\n\n

        Place the milk, eggs, sugar, flour and vanilla extract in the Thermomix bowl.\nProgram at 90\u00b0C, speed 4 for 7 minutes. <\/p>\n\n

        Cool the cream in a bowl.\nOnce cool, add the softened butter and whisk on speed 4 until smooth and light. <\/p>\n\n

        Pour the cream into a piping bag.<\/p>\n\n

        Cut the choux pastry in half lengthways.<\/p>\n\n

        Generously garnish the base of the wreath with the prepared cr\u00e8me mousseline.<\/p>\n\n

        Cover with the choux pastry cap.<\/p>\n\n

        Sprinkle with powdered sugar for an elegant finishing touch.<\/p>\n\n

        For finishing<\/h3>\n\n

        Making a Paris-Brest<\/strong> on the Thermomix is child’s play when you’ve got all the ingredients.\nHere are the ingredients you need to make this gourmet dessert at home. <\/p>\n\n

        For the choux pastry :<\/p>\n\n

          \n\n
        • 150 g water<\/li>\n\n\n
        • 80 g butter<\/li>\n\n\n
        • 1 pinch salt<\/li>\n\n\n
        • 10 g sugar<\/li>\n\n\n
        • 120 g flour<\/li>\n\n\n
        • 3 eggs<\/li>\n\n<\/ul>\n\n

          For the praline mousseline cream :<\/p>\n\n

            \n\n
          • 500 ml milk<\/li>\n\n\n
          • 1 vanilla pod<\/li>\n\n\n
          • 4 egg yolks<\/li>\n\n\n
          • 130 g sugar<\/li>\n\n\n
          • 45 g cornstarch<\/li>\n\n\n
          • 200 g soft butter<\/li>\n\n\n
          • 150 g praline<\/li>\n\n<\/ul>\n\n

            For the praline :<\/p>\n\n

              \n\n
            • 125 g hazelnuts<\/li>\n\n\n
            • 125 g sugar<\/li>\n\n<\/ul>\n\n

              Once you’ve made your beautiful choux pastry wreath and topped it with the praline mousseline cream, it’s time to add the finishing touch:<\/p>\n\n

                \n\n
              • Powdered sugar for dusting<\/li>\n\n\n
              • Praline to garnish the top<\/li>\n\n<\/ul>\n\n

                Now your Thermomix Paris-Brest<\/strong> is ready to enjoy.\nDon’t forget to share it with your family and friends (or not!) and enjoy this homemade delight. <\/p>\n\n

                Preparation<\/h2>\n\n
                \n\"discover\n<\/figure>\n\n

                To prepare the choux pastry, start by heating 125 ml water<\/strong>, 50 g butter<\/strong> and a pinch of salt in the Thermomix bowl, 5 minutes, 100\u00b0C, speed 1.<\/p>\n\n

                Then add 75 g flour<\/strong> and mix for 1 minute at speed 3.\nLeave the dough to cool for 10 minutes.\nThen add the 3 eggs<\/strong> one at a time, mixing for 30 seconds at speed 4 between each addition. <\/p>\n\n

                Preheat oven to 200\u00b0C.\nOn a baking sheet lined with baking parchment, pipe a crown of choux pastry.\nSprinkle with flaked almonds. <\/p>\n\n

                Bake the choux pastry wreath for 20-25 minutes, then leave to cool.<\/p>\n\n

                To make the cr\u00e8me mousseline praline, start by placing 500 ml milk, 100 g sugar, 1 sachet vanilla sugar and 2 eggs in the Thermomix bowl.\nBlend for 30 seconds at speed 5. <\/p>\n\n

                Then add 50 g flour and mix for 30 seconds at speed\n5. Heat for 7 minutes, 90\u00b0C, speed 4.\nTransfer the cream to a bowl, cover with cling film and leave to cool. <\/p>\n\n

                When the cr\u00e8me p\u00e2tissi\u00e8re is cold, place it back in the Thermomix bowl and add 200 g soft butter and 100 g praline.\nBlend for 1 minute at speed 4, then chill in the fridge. <\/p>\n\n

                Cut the choux pastry crown in half, horizontally.\nUsing a piping bag, generously fill the lower part with praline mousseline cream.\nReplace the upper part of the choux pastry. <\/p>\n\n

                Finally, dust the Paris-Brest with powdered sugar before serving.\nThe result is a delicious dessert worthy of the best French pastries. <\/p>\n\n

                Preparing the choux pastry<\/h3>\n\n

                If you’re a pastry lover and want to impress your friends and family with a Paris-Brest<\/strong> worthy of the best pastry chefs, this article is for you!\nThanks to your Thermomix<\/strong>, you’ll discover just how easy it is to prepare this classic French pastry. <\/p>\n\n

                Start by preheating your oven to 180\u00b0C (gas mark 6).\nPlace 150 ml water, 80 g butter, 1 pinch salt and 1 pinch sugar in the Thermomix bowl.\nProgram for 5 minutes at 100\u00b0C, speed 1. <\/p>\n\n

                Then add 120g flour all at once and mix for 1 minute 30 seconds at speed 3.\nLeave to cool for 10 minutes. <\/p>\n\n

                Once the dough has cooled, add 3 eggs one at a time, mixing for 30 seconds at speed 5 between each egg.<\/p>\n\n

                Pipe the pastry into a pastry bag fitted with a large fluted tip.\nOn a baking sheet lined with baking paper, form a ring of dough.\nBe sure to leave enough space between each circle to allow the dough to rise. <\/p>\n\n

                Bake for 25-30 minutes until golden brown.\nLeave to cool on a wire rack. <\/p>\n\n

                Place 500 ml milk, 4 egg yolks, 120 g sugar, 50 g flour and 1 vanilla pod (scraped) in a clean, dry Thermomix bowl.\nProgram for 7 minutes at 90\u00b0C, speed 4. <\/p>\n\n

                Add 200 g butter in pieces and mix for 1 minute at speed 4.\nOnce the cream has cooled, add 100 g praline and mix on speed 3 until smooth. <\/p>\n\n

                Cut the choux pastry crown in half horizontally.\nFill a piping bag with praline mousseline cream and generously fill the base of the crown.\nCover with the top part of the choux pastry. <\/p>\n\n

                Sprinkle with powdered sugar and refrigerate for at least 1 hour before serving.<\/p>\n\n

                Enjoy your meal!<\/p>\n\n

                Preparing the cr\u00e8me mousseline<\/h3>\n\n

                To make a divinely delicious Paris-Brest<\/strong> with Thermomix, start by preparing the choux pastry.\nPreheat oven to 200\u00b0C.\nPlace 150 g water, 80 g butter pieces, a pinch of salt and a teaspoon of sugar in the Thermomix bowl.\nHeat at 100\u00b0C, speed 1 for 5 minutes. <\/p>\n\n

                Then add 120 g flour all at once and mix on speed 3 for 1 minute.\nLeave the dough to cool for about 10 minutes.\nAt speed 4, add the eggs one at a time through the hole in the lid, waiting 20 seconds between each addition.\nTransfer the choux pastry to a pastry bag fitted with a star tip. <\/p>\n\n

                On a baking tray lined with baking parchment, shape the choux pastry into a crown.\nBake for 25 minutes at 200\u00b0C, then leave to cool completely. <\/p>\n\n

                To make the cr\u00e8me mousseline<\/strong>: Place 500g milk, 3 egg yolks, 100g sugar, 40g cornflour and a split vanilla pod in a clean Thermomix bowl.\nCook at 90\u00b0C, speed 4 for 7 minutes.\nLeave to cool completely. <\/p>\n\n

                Then add 200g soft butter cut into pieces and blend on speed 4 for 2 minutes.\nKeep the cream in a cool place.\nFor an even more delicious Paris-Brest, you can add 2 tablespoons of praline to the cr\u00e8me mousseline before mixing. <\/p>\n\n

                To assemble, cut the choux pastry crown in half horizontally.\nUsing a piping bag, fill the base generously with cr\u00e8me mousseline, then top with the upper part of the choux pastry.\nSprinkle with powdered sugar before serving. <\/p>\n\n

                Paris-Brest assembly<\/h3>\n\n

                Ah, the Paris-Brest, that masterpiece of French pastry-making!\nWho can resist this delicious praline-filled dessert?\nWith the Thermomix<\/strong>, you’ll discover just how easy it is to make this pastry jewel at home. <\/p>\n\n

                Start with the choux pastry<\/strong>.\nPlace 150 ml water, 80 g butter cut into pieces, 1 pinch salt and 10 g sugar in the Thermomix bowl.\nSet to 100\u00b0C, speed 2 for 5 minutes. <\/p>\n\n

                Then add 120 g flour all at once and mix on speed 3 for 1 minute.\nLeave the dough to cool for a few minutes, then add 4 eggs one at a time, mixing at speed 5 until smooth. <\/p>\n\n

                Transfer the dough to a piping bag and form a crown on a parchment-lined baking sheet.\nSprinkle with flaked almonds and bake in a preheated oven at 180\u00b0C for 25-30 minutes, until golden and crisp. <\/p>\n\n

                Meanwhile, prepare the praline mousseline cream<\/strong>.\nIn a clean Thermomix bowl, mix 500 ml milk, 2 eggs, 40 g flour, 100 g sugar and 1 sachet vanilla sugar.\nSet to 90\u00b0C, speed 3, for 7 minutes. <\/p>\n\n

                Leave the cr\u00e8me p\u00e2tissi\u00e8re to cool, then add 200 g soft butter and 150 g praline<\/strong>.\nMix at speed 4 until the cream is smooth and homogeneous. <\/p>\n\n

                Cut the choux crown in half horizontally.\nUsing a piping bag fitted with a fluted tip, generously fill the base with praline mousseline cream<\/strong>.\nPlace the crown on top. <\/p>\n\n

                Sprinkle with powdered sugar for an elegant finishing touch.\nServe immediately or chill until ready to eat. <\/p>\n\n

                Now your Paris-Brest is ready to impress your guests! Enjoy your meal!<\/p>\n\n

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