This is the photo of a Paris-Brest! A traditionnal French pâtisserie created in 1910 to celebrate a cycle race between Paris and Brest in Brittany.
This is why the shape is circular to represent the wheel.
It was so popular that it is now a classic that you can find in any French pâtisserie.
It is made of choux pastry (–> for recipe click here) and a french praline buttercream.
French buttercream is different from the other buttercream where it only consists of mixing butter and icing sugar. It requires a little bit of techniques because a hot syrup is poured onto whisked egg yolks. Only then the butter (soft) is added.
You can add the flavour you want: vanilla paste for a Fraisier, praline for a Paris Brest or chocolate for a classic Christmas log.
If you can not find Praline paste you can make your own and keep it in a jar for 2 months, for recipe click here.
- 200 g butter (at room temperature)
- 150 g sugar
- 30 mL water
- 5 yolks
- 2 Tsp Praline paste
- Put 5 yolks on the bowl of your mixer.
- Put water and sugar over medium heat up to 120 degrees, pour immediately onto the yolks and mix it.
- Let it cool down to about 40 degrees and add the butter into little pieces little by little.
- Add the praline paste.
- Let cool in the fridge before piping.