Description
Raspberry Paris Brest showcases French pastry elegance with a delicate choux pastry ring filled with silky raspberry cream. Nutty praline and fresh raspberries crown this classic dessert, offering a refined sweet experience that delights culinary enthusiasts.
Ingredients
Scale
Main Ingredients:
Pâte à Choux:
- ½ cup (120 milliliters) whole milk
- ½ cup (120 milliliters) water
- ½ cup (113 grams) unsalted butter, cut into small pieces
- 1 cup (135 grams) all-purpose flour
- 4 large eggs, room temperature
Dry and Seasoning Ingredients:
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ cup sliced raw almonds
Cream and Filling Components:
- 2 cups (480 milliliters) milk
- ½ cup (100 grams) sugar
- 2 tablespoons unsalted butter
- ½ vanilla bean, split and scraped, or 1 teaspoon pure vanilla extract
- 3 tablespoons cornstarch (or arrowroot)
- 1 whole egg
- 3 egg yolks
- 2 sticks (226 grams) unsalted butter, softened
- ½ cup raspberry quick jam or store-bought raspberry preserves
- Pinch of salt
- Fresh raspberries for filling
- Confectioners’ sugar for dusting
Egg Wash:
- 1 egg mixed with 1 tablespoon water
Instructions
- Prepare a precision workspace by preheating the oven to 375°F (190°C) and lining two baking sheets with parchment paper, carefully tracing 6-inch diameter circles as guidelines.
- In a heavy-bottomed saucepan, combine milk, water, unsalted butter, granulated sugar, and salt, bringing the mixture to a vigorous rolling simmer.
- Swiftly add all-purpose flour to the simmering liquid, stirring continuously with a wooden spoon until the mixture transforms into a smooth, cohesive dough that cleanly separates from the pan’s sides.
- Transfer the hot dough to a stand mixer fitted with a paddle attachment, allowing it to cool slightly before incorporating eggs one at a time, ensuring complete integration after each addition.
- Load the choux pastry into a piping bag with a large round tip, carefully pipe uniform circles following the traced outlines on the prepared baking sheets.
- Gently brush the piped dough with egg wash and generously sprinkle sliced almonds across the surface for a delicate, textured finish.
- Bake the pastry for 30 minutes at the initial temperature, then reduce heat to 350°F (175°C) and continue baking for an additional 20 minutes until golden and crisp.
- Turn off the oven and allow the pastry to rest inside for one hour, promoting a perfect crisp exterior and soft interior.
- For the raspberry quick jam, combine fresh raspberries, granulated sugar, and fresh lemon juice in a saucepan, simmering and stirring until the mixture thickens to a jam-like consistency, approximately 30 minutes.
- Prepare the pastry cream by heating milk, sugar, butter, salt, and vanilla extract until just boiling.
- In a separate bowl, whisk cornstarch, additional sugar, and eggs, then gradually temper with the hot milk mixture, returning to heat and whisking until the cream reaches a thick, smooth consistency.
- Strain the pastry cream and cover the surface directly with plastic wrap to prevent skin formation, then refrigerate until completely cooled.
- Create the raspberry jam filling by whipping softened butter with prepared raspberry jam and a pinch of salt until light and fluffy.
- Gently fold the cooled pastry cream into the butter-jam mixture, creating a luxurious, smooth filling.
- Carefully slice the cooled choux pastry horizontally, generously fill with the raspberry cream, and intersperse with fresh whole raspberries.
- Replace the top half of the pastry and delicately dust with powdered sugar for an elegant finishing touch.
Notes
- Master this classic French dessert by preparing components ahead of time to streamline assembly.
- Achieve perfectly crisp choux pastry by keeping oven door slightly ajar during final baking stage to release moisture.
- Use room temperature eggs for smoother pâte à choux dough and better incorporation with minimal beating.
- Invest in quality fresh raspberries and pure vanilla extract to elevate the dessert’s overall flavor profile.
- Allow pastry cream and choux to cool completely before filling to prevent structural collapse and maintain texture.
- Professional tip: Pipe filling gently to prevent crushing delicate pastry layers and maintain elegant presentation.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 520 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 240 mg