Paris-Brest with Chantilly Cream
A few years ago, together with friends from my wedding industry network, we dreamed up a French Provence–inspired wedding styled photoshoot. As part of the dessert selection, I created this Paris-Brest filled with Chantilly cream. To this day, that photograph remains one of my most treasured memories.
It beautifully captures a moment in my journey, running a pastry school, working with French pâtisserie, living in the stunning surroundings of Cape Town, and documenting food during a deeply creative and reflective period of my life.Photos shout out to Yolandé Marx, friend photographer. Check out her work here.
Paris-Brest is made out of Choux dough, which is such a versitile dough to work with. Make profiteroles, Churros, Gougères and éclairs if you like. The Chantilly cream is light and silky, but cannot keep well so decorate and consume quick! :)
Paris-Brest with Chantilly Cream
Chantilly Cream
A simple guideline for sweetening cream is a 5:1 ratio, for every five parts cream (by weight), you use one part sugar.
To work this out, weigh the cream first, then divide that amount by five. The result gives you the correct quantity of sugar to add. For example, if you’re using 400 g of cream, you’ll need 80 g of sugar.
Ingredients
400 g (or ml) heavy cream / whipping cream, well chilled
1 tsp vanilla bean paste or vanilla extract
80 g icing sugar, sifted if necessary (adjust to taste)
Method
1. Pour the cold cream into a medium or large mixing bowl. For best results, the bowl can be chilled beforehand. Add the vanilla and stir briefly to combine.
2. Using a whisk, hand-held electric mixer, or a stand mixer fitted with a whisk attachment, whip the cream until it begins to thicken slightly.
3. Gradually add the icing sugar, then continue whipping until medium peaks form.
4. Use immediately or transfer to an airtight container and refrigerate for up to 24 hours.
Pâte à Choux (Choux Pastry)
Preparation time: 20 minutes
Baking time: 20 minutes
Yield: 750 g pastry
Serving: 6
Ingredients
125 ml water
125 ml milk
100 g butter
2.5 ml fine salt
150 g plain flour, sifted
4 eggs, lightly beaten
Method
Place the water, milk, butter, and salt into a saucepan. Bring to a rolling boil.
Remove from the heat and add all the sifted flour at once. Stir immediately with a wooden spoon until combined.
Return the saucepan to medium heat and beat continuously for 2–3 minutes, until the mixture forms a smooth, glossy paste and pulls away from the sides of the pan.
Transfer the paste to a mixing bowl and beat on medium speed until the mixture cools to lukewarm.
Gradually add the beaten eggs, one at a time, mixing well after each addition. The dough should become smooth, shiny, and elastic. Scrape down the sides of the bowl as needed.
To test the consistency, lift the beaters: the dough should stretch about 5 cm before breaking. If the mixture is too stiff and holds a firm peak, add a little more egg.
Transfer the choux paste to a piping bag. Store in the refrigerator for up to 2 days if not used immediately.
Baking the Choux
Pipe the choux in the shape of a circle onto a lined baking tray. Another option is to pipe stars /rosettes in the shape of a circle, ensuring they link to one another.
Bake in a preheated oven at 180°C. Do not open the oven door during the initial baking stage, as this will prevent proper lift.
After 15 minutes, reduce the temperature to 170°C and bake for a further 30 minutes to dry out the pastry.
During the final minutes of baking, the oven door may be opened slightly to allow excess steam to escape.
Assembly
After the pastry was baked and cooled down. Cut in half.
Transfer cream to a piping bag fitted with a small nozzle.
Decorate as desired but traditionally with almond flakes and dusted icing sugar.
Serve immediately.
