Paris-Brest

This recipe guides you through the process of making a delightful and visually appealing Pastry Wreath. The wreath is made using a buttery pastry dough and filled with a luscious pastry cream. It is then decorated with whipped cream and dusted with confectioners’ sugar, resulting in a stunning dessert that is perfect for any special occasion or celebration. The combination of the flaky pastry, creamy filling, and sweet toppings creates a mouthwatering treat that will impress your guests.

INGREDIENTS:

For the Pastry Wreath:

• 1 stick (1/2 cup) unsalted butter, cut into pieces
• 1 cup all-purpose flour
• 1 teaspoon sugar (optional)
• 1/2 teaspoon salt
• 4 large eggs, plus 1 large egg for egg wash

For Filling and Decorating:

• 1 1/2 cup heavy cream
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons confectioners’ sugar, plus more for dusting
• Pastry Cream

INSTRUCTIONS:

1. Make the pastry wreath: Preheat the oven to 425 degrees. Trace a 9-inch circle onto a sheet of parchment. Flip the parchment, ensuring that the pencil mark is still visible, and place it on a baking sheet.
2. In a medium saucepan over medium-high heat, combine the butter, sugar, salt, and 1 cup of water. Bring the mixture to a boil and immediately remove it from the heat. Quickly stir in the flour using a wooden spoon until well combined.
3. Return the saucepan to medium-high heat and cook the mixture, stirring vigorously, until it pulls away from the sides and a film forms on the bottom of the pan. This usually takes about 3 minutes.
4. Remove the saucepan from the heat and transfer the contents to a bowl to cool slightly for approximately 3 minutes. Add the eggs one at a time, stirring vigorously after each addition. Ensure that each egg is fully incorporated before adding the next one. Use the pastry dough immediately.
5. Transfer the pate a choux dough to a pastry bag fitted with a 1/2-inch plain round tip. Pipe a tiny dot of dough under each corner of the parchment, pressing it to adhere the parchment to the baking sheet. Then, pipe the dough, following the traced outline, into sixteen 1 3/4-inch mounds. Hold the pastry bag upright and maintain consistent pressure.
6. Whisk the remaining egg with a pinch of salt. Brush the egg wash over the top of the pastry wreath.
7. Bake the wreath until the pastry just starts to puff, which takes about 10 minutes. Then, reduce the oven temperature to 375 degrees and continue baking until the pastry is fully puffed and golden brown, approximately 30 minutes.
8. Turn the oven off, remove the wreath, and use the tip of a sharp knife to pierce the top and sides about 8 times. This will help release steam. Return the wreath to the oven and prop the door open with a wooden spoon. Allow it to stand for 1 hour to dry.
9. Transfer the pastry wreath, still on the parchment, to a wire rack and let it cool completely.
10. Fill and decorate the pastry wreath: In a bowl, whisk together the heavy cream, confectioners’ sugar, and vanilla extract until soft peaks form. Separate the pastry wreath into top and bottom halves using a serrated knife.
11. Spread approximately 1 1/2 cups of pastry cream over the bottom ring of the wreath. Then, using a 1/2-inch closed star tip, pipe whipped cream in a swirl pattern. Reposition the top pieces of the pastry wreath over the filling. Finally, dust the wreath with confectioners’ sugar for an elegant finishing touch.