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Coffee Paris Brest

If you like cream puffs, I assure you you’re gonna love this recipe. This is Paris Brest, which is a traditional French dessert made of choux pastry that is drizzled in a round shape and filled with cream.

This version has a chocolate crumble layer on top of the pastry and is filled with coffee cream. So delicious and not even to hard to make.

Coffee Paris Brest

Photo: Natalie Levin



Coffee Paris Brest

8 desserts 12-14 cm in diameter

For chocolate streusel:
100 grams cold butter cut into cubes
100 grams sugar
75 grams all-purpose flour
25 grams cocoa powder
Pinch of salt

For choux pastry:
125 ml. milk
125 ml. water
1/2 tsp. instant coffee powder
Pinch of salt
60 grams sugar
100 grams butter
140 grams all-purpose flour
3-4 beaten eggs

For cocoa and coffee cream:
750 ml. heavy cream
60 grams sugar powder
2 tbsp. cocoa powder
2 tsp. instant coffee powder
2 tsp. cream stabilizer or instant vanilla pudding mix

Preparation:

Chocolate streusel:
  1. In a food processor with a steel blade put butter, sugar, flour, cocoa powder and salt and blend until large chunks of dough form.
  2. Combine the dough with your hands and flatten it to a disc shape. Wrap in plastic wrap and refrigerate for about an hour.
  3. On a lightly floured work surface, roll the dough to about 3-4 mm thick.
  4. Cut into small circles with a diameter of 3-4 cm and refrigerate until baking.
  5. Preheat oven to 200c degrees and line 2 baking trays with baking paper. Mark 4 circles about 10 cm in diameter on each baking paper.
Choux pastry:
  1. In a medium saucepan put milk, water, coffee, salt, sugar and butter and heat to a strong boil.
  2. Add flour and stir while cooking, until it turns into a lump of dough.
  3. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  4. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  5. Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip.
  6. Drizzle big mounds of dough in a circle shape forming 8 Paris-Brest in total. It’s important to leave some space between the desserts.
  7. Place a small circle of streusel over each mound and flatten the top slightly.
  8. Baking: bake for 12-14 minutes at first. Than reduce oven temperature to 180c degrees and continue to bake for 7-10 minutes, or until golden.
  9. Cool completely before filling.
  10. Cut each Paris Brest to half and set aside.
Cocoa and coffee cream:
  1. In a bowl of a mixer whip cream, sugar powder, cocoa powder, instant coffee and stabilizer until stable cream is formed
  2. Transfer the cream into a pastry bag with serrated 2 cm piping tip.
  3. Fill the Paris Brest generously and close the top.
  4. Serve immediately.

Notes:

  • Keep in a closed box in the refrigerator up to 3-4 days.
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