This iteration of a classic French pastry features a bright Orange Buttercream and is garnished with sliced almonds and a light dusting of confectioners’ sugar. Pictured with our Fruit Tartlets.
Paris-Brests
Serves: 20
Ingredients
- 1⁄2 cup unsalted butter
- 1⁄2 cup water
- 1⁄2 cup whole milk
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon plus ⅛ teaspoon salt, divided
- 1 1⁄4 cups all-purpose flour
- 5 large eggs, divided
- 1⁄2 cup sliced almonds
- Orange Buttercream (recipe follows)
- Confectioners’ sugar, for dusting
Instructions
- Preheat oven to 400°. Line 3 rimmed baking sheets with parchment paper. Using a pencil, draw 20 (2 3⁄4-inch) circles on parchment paper; turn parchment over.
- In a medium saucepan, melt butter over medium heat. Add 1⁄2 cup water, milk, granulated sugar, and 1⁄2 teaspoon salt, stirring to combine. Bring mixture to a boil. Remove from heat, and stir in flour. Return to medium heat, and cook, stirring constantly, until a skin forms on bottom of pan.
- Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Let cool for 3 minutes. With mixer at low speed, add 4 eggs, one at a time, beating well after each addition.
- Transfer dough to a piping bag fitted with a small round tip (Wilton #12). Using even pressure, pipe a circle onto parchment paper around inside of one of the drawn circles. Once you have completed a full circle, move your tip inward and pipe a second circle, abutting the first. Pipe a third circle on top of the crevice where the first two rings meet. Repeat the same piping technique for the remaining pastries.
- In a small bowl, whisk together remaining 1 egg and remaining 1⁄8 teaspoon salt. Using a pastry brush, lightly brush pastries with egg wash. Sprinkle with almonds.
- Bake until lightly puffed and golden brown, approximately 15 minutes. Reduce oven temperature to 375°. Bake until fully puffed and golden brown, approximately 10 minutes more, covering with foil to prevent excess browning, if necessary.
- Using a wooden pick, carefully poke holes in top and sides of pastries to release excess moisture. Turn oven off, and let pastries remain in oven with door cracked for 1 hour to cool completely.
- Using a serrated knife, cut pastries in half horizontally.
- Place Orange Buttercream in a pastry bag fitted with a large open-star tip (Wilton #1M). Pipe a decorative border inside bottom half of pastries. Cover with top half of pastries. Dust with confectioners’ sugar.
Orange Buttercream
Serves: 2 cups
Ingredients
- 1 cup unsalted butter, softened
- 4 1⁄2 cups confectioners’ sugar
- 3 tablespoons whole milk
- 1 tablespoon fresh orange zest
- 2 teaspoons Grand Marnier liqueur (optional)
- 1⁄4 teaspoon salt
Instructions
- In a large bowl, beat together butter, confectioners’ sugar, milk, orange zest, Grand Marnier, and salt with a mixer at high speed until light and fluffy.
