Mini Gâteau Paris-Brest

The Mini Gâteau Paris-Brest is a delightful pastry that is a smaller version of the traditional French dessert known as Gâteau Paris-Brest. This delectable treat originated in France and is named after the Paris-Brest-Paris bicycle race, which takes place every four years.

The Paris-Brest was created in 1910 by pastry chef Louis Durand to commemorate the race and has since become a beloved classic in French patisseries. The Mini Gâteau Paris-Brest maintains the essence and flavors of the original dessert but is crafted in a smaller, individual portion size.

Traditionally, the Gâteau Paris-Brest is filled with a praline-flavored cream made from a mixture of whipped cream and praline paste, which adds a delicious nutty flavor. The Mini Gâteau Paris-Brest maintains this filling, providing a creamy and rich experience in every bite. Some variations may include additional ingredients like chocolate ganache or flavored creams to add further depth of flavor.

To finish, the Mini Gâteau Paris-Brest is often adorned with a dusting of powdered sugar and sliced almonds, adding a touch of elegance and a delightful crunch. Its small size makes it perfect for individual servings or for sharing among friends and family.

Whether enjoyed as an afternoon treat, a dessert after a special meal, or for a celebratory occasion, the Mini Gâteau Paris-Brest offers a taste of French pastry craftsmanship and a delightful combination of textures and flavors. Its miniature form adds a charming touch to the overall experience, making it a visually appealing and delicious choice for any pastry enthusiast.

INGREDIENTS:

For the Choux Pastry:

• 50g butter
• 70g plain flour
• 2 large eggs

For the Filling:

• 250ml double cream
• 1 tsp vanilla paste or extract
• 2 tbsp toasted flaked almonds, chopped
• 150g white chocolate
• 140g crystallized fruits, chopped
• Icing sugar, for dusting

INSTRUCTIONS:

1. Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with baking paper and mark 8 circles about 8-9cm across using a glass or mug. Flip the paper over. Sift the flour onto a sheet of baking paper.
   1. Put the butter and 150ml water into a pan and bring it slowly to a boil until the butter has melted.
   2. Once the water is bubbling, quickly remove the pan from the heat and immediately add the flour all at once. Beat quickly with a wooden spoon until it forms a dough that leaves the side of the pan clean.
   3. Remove the pan from the heat and let it cool for 3 minutes.
2. Lightly beat the eggs with a fork. Gradually add the beaten eggs to the dough, beating well after each addition until the dough becomes smooth and glossy. Transfer this dough to a piping bag fitted with a large plain nozzle (about 2cm across) or use a large food bag with the corner snipped off. Pipe 8 thick rings onto the baking sheet, following the marked circles as a guide.
3. Bake the pastry rings for 20-25 minutes until they turn crisp and golden. Carefully split them in half through the center using a sharp knife in a sawing action. Return them to the oven for another 5 minutes. Transfer the rings to a cooling rack, keeping the tops and bottoms together, and let them cool.
   1. Whip the cream until soft peaks form, then stir in the vanilla. Melt 100g of the white chocolate for 1-2 minutes in a microwave. Allow it to cool slightly, and then fold it into the whipped cream.
4. Stir half of the crystallized fruit and the chopped almonds into the cream mixture. Fill the choux rings with the cream using two teaspoons. Melt the remaining white chocolate and drizzle it over the choux rings. Scatter the remaining crystallized fruit on top and let the chocolate set. Before serving, dust the rings with icing sugar for an extra touch of sweetness.