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Paris Brest Wlemon Pastry Cream Recipe

Ingredients

How to make it

  • 1/ Choux Pastry
  • Carry out a choux pastry with the Elle & Vire French Butter. With a pastry bag, shape a square with 20 cm sides.
  • Bake at 210°C for 20 mins.
  • 2/ Butter Cream
  • Break the eggs into a bowl and beat. Cook the sugar to 110°C. Gradually incorporate the sugar into the beaten eggs, beating rapidly. Beat for 2 mins. then cool. Incorporate the room temperature Elle & Vire French Butter cut into small pieces.
  • 3/ Lemon Pastry Cream
  • Heat 750g of the Elle & Vire Vanilla Crème Brûlée Dessert Base. Bring to a boil the remaining 250g and add the custard powder to it. Combine the two mixtures, bring to a boil again while stirring. Add the lemon zests, then cool. Add the lemon liqueur and the whipped cream slowly.
  • 4/ Decoration
  • Make a caramel with the sugar and water. Blend the butter cream and lemon pastry cream together and put it into a pastry bag with a grooved tip.< div>
  • Decoration
  • 1 – Cut the choux pastry square into two squares at 2/3 of the square’s height
  • 2 – Soak the top in the caramel and sprinkle with the crushed red pralines
  • 3 – With the pastry bag, pipe the filling onto the bottom of the Paris Brest
  • 4 – Spread some quartered strawberries on top
  • Note:
  • Where to purchase French Butter, visit url:
  • http://www.elle-et-vire.com/

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The Cook

hopscotch CA

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