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Paris-Brest Framboise king arthurs Recipe

Ingredients

How to make it

  • Pastry: Make the Choux Express first, so it'll have time to cool before filling. Put 12 ounces (1 package) choux in a large mixing bowl. Pour 2 cups warm water (about 120°F) over the choux, and beat at medium speed for 5 minutes. The batter should be glossy and stiff enough to hold a peak.
  • Now shape the choux. The easiest way to get a perfect ring is to trace around a large dinner plate onto parchment paper, then either pipe the choux around the circle, or use a scoop and drop mounds, just barely touching one another, around the circle. Place the parchment on a baking sheet, and bake in a preheated 450°F oven for 15 minutes. Turn the oven down to 350°F and bake another 5 to 10 minutes. Turn the oven off, and let the pastry cool for 10 minutes, with the oven door propped open, before removing. Let cool completely, slice in half horizontally, and fill with raspberry cream.
  • Filling: Whip 1 pint of heavy cream with 1/4 cup sanding sugar until it holds a peak; don't over-beat. Mix 1 package Raspberry Mousse Mix with 1/2 cup plus 2 tablespoons cool water, and whisk until dissolved. Beat in 1 cup of the whipped cream, then fold in the rest.
  • Assembly: Fill the pastry with the raspberry cream, and pipe cream rosettes on top. Decorate with fresh raspberries and mint leaves, and fill the middle with additional fresh raspberries, if desired. Chill for 30 minutes or up to several hours (or longer) before serving.Yield: 1 large filled pastry, 16 servings.
  • Note: The raspberry cream will hold its shape for several days if kept refrigerated, but the choux will lose its crispness over time. This dessert is best served within 12 hours of assembly.

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