Paris Brest

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 0mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    641
based on 5 ratings

This round pastry, in the form of a wheel, was created in 1910 to commemorate the Paris–Brest–Paris bicycle race. Its circular shape represents a wheel. It is found in pâtisseries all over France.

recipe updated May 9, 2023

Ingredients

  • Blanched hazelnut icon
    Blanched hazelnut
    200 g
  • Blanched almonds icon
    Blanched almonds
    40 g
  • Butter icon
    Butter
    100 g
  • Egg icon
    Egg
    150 g
  • Vegetable oil icon
    Vegetable oil
    10 g
  • Water icon
    Water
    150 g
  • Milk icon
    Milk
    100 g
  • Salt icon
    Salt
    1 teaspoon
  • Sugar icon
    Sugar
    1 teaspoon
  • All purpose flour icon
    All purpose flour
    150 g
  • Icing sugar icon
    Icing sugar
    as needed
  • Slivered almonds icon
    Slivered almonds
    as needed
  • Whipping cream icon
    Whipping cream
    400 g
  • Caster sugar icon
    Caster sugar
    100 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon kCook Multi
  • kCook icon Baking tray - large
  • kCook icon Kcook bowl
  • kCook icon Small bowl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Draw a 20 cm circle on parchment paper and flip over
  3. Line a clean baking tray with parchment paper
  4. Add blanched hazelnut and blanched almonds to the baking tray
  5. Bake until golden brown - 5 min, 180°C
  6. Remove from oven and let cool
  7. Fit kCook bowl to kCook Multi
  8. Transfer nuts to kCook bowl
  9. Fit max blade to kCook bowl
  10. Add vegetable oil to the kCook bowl
  11. Blitz until well blended
  12. Transfer nuts to small bowl then set aside
  13. Clean kCook bowl
  14. Fit stir tool to kCook bowl
  15. Add water, milk, butter, salt and sugar to the kCook bowl
  16. Fit kCook bowl to kCook Multi
  17. Attach lid to kCook bowl
  18. Cook with filler cap removed - 1 min, 98°C, speed 3
  19. Then add all purpose flour to the kCook bowl
  20. Mix with filler cap removed - 1 min, speed 5
  21. Mix with filler cap removed - 4 min, speed 6
  22. Add egg to the kCook bowl gradually while machine is running
  23. Mix with filler cap removed - 2 min, speed 6
  24. Transfer mixture to piping bag
  25. Pipe mixture onto baking tray into a circle
  26. Pipe a second ring of choux inside the first ring
  27. Pipe a third ring of choux on top of the two piped rings
  28. Dust with icing sugar
  29. Top with slivered almonds
  30. Bake then reduce heat - 15 min, 180°C
  31. Bake - 10 min, 170°C
  32. Remove from oven and turn off heat
  33. Use a skewer to make a hole in the base of the cake
  34. Place back in the oven
  35. Clean kCook bowl
  36. Fit stir tool to kCook bowl
  37. Add whipping cream and caster sugar to the kCook bowl
  38. Fit kCook bowl to kCook Multi
  39. Attach lid to kCook bowl
  40. Mix with filler cap removed until soft peaks form - 3 min, speed 8
  41. Transfer cream to piping bag
  42. Chill in fridge until needed
  43. Retrieve the cooled ring of choux pastry
  44. Use a serrated knife to slice the pastry in half horizontally
  45. Retrieve the chilled cream from the fridge
  46. Pipe cream onto pastry
  47. Drizzle the hazelnut sauce all over the cream
  48. Cover with the top half of the choux pastry ring
  49. Dust with icing sugar
  50. Serve
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