Paris Brest aux Fruits
From hopscotch 14 years ago
- - to make
- Serves 8
This is an alternative French Paris-Brest, but with pastry cream, fruits, and a apricot glaze. Though a very American French Pastry Chef (laughs). url: www.frenchpastrychef.com
Ingredients
- Shell Paris Brest 1 shopping list
- vanilla Pastry Cream 18 ounces shopping list
- Whipped whipping cream 12 ounces shopping list
- peach - Fresh 1 - Peeled and Wedged shopping list
- raspberries 1 - 6 ounce Basket shopping list
- apricot Glaze 1 ounce shopping list
- powdered sugar 1 teaspoon shopping list
How to make it
- Carefully slice 15-20% of the top from the shell, remove and set it aside for use later.
- Remove any excess webbing from the inside of the shell.
- Display the lower half of the shell on a serving plate.
- Fill using a pastry bag with a large round tip, fill the inside of the base shell with the pastry cream.
- In another pastry bag fitted with a large star tip dispense the whipping cream on top of the pastry cream.
- Peel and slice the peach into 16 wedges, lightly coat with the apricot glaze using a small pastry brush.
- Brush a small amount onto the tops of the raspberries also .
- Display the fruits around the circular ring of whipped cream, in a manner that they will be visible when the top is replaced.
- Lightly dust the top portion of the shell with powdered sugar. Carefully replace on the base and press down slightly.
- Store. Chill before serving.
- Additional Comments: Best if sliced and served at the table.
ttaaccoo
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" It was excellent "