{"id":12817,"date":"2016-12-07T20:04:22","date_gmt":"2016-12-07T18:04:22","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12817"},"modified":"2022-01-15T11:15:07","modified_gmt":"2022-01-15T09:15:07","slug":"coffee-paris-brest","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/coffee-paris-brest\/","title":{"rendered":"Coffee Paris Brest"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">If you like cream puffs, I assure you you&#8217;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.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">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.<\/p>\n<div id=\"attachment_9302\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-9302\" class=\"wp-image-9302\" title=\"Coffee Paris Brest\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/08\/cocoa_and_coffee_paris_brest-s.jpg\" alt=\"Coffee Paris Brest\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-9302\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\"><strong>Coffee Paris Brest<\/strong><\/h4>\n<p dir=\"ltr\">8 desserts 12-14 cm in diameter<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For chocolate streusel:<\/span><br \/>\n100 grams cold butter cut into cubes<br \/>\n100 grams sugar<br \/>\n75 grams all-purpose flour<br \/>\n25 grams cocoa powder<br \/>\nPinch of salt<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For choux pastry:<\/span><br \/>\n125 ml. milk<br \/>\n125 ml. water<br \/>\n1\/2 tsp. instant coffee powder<br \/>\nPinch of salt<br \/>\n60 grams sugar<br \/>\n100 grams butter<br \/>\n140 grams all-purpose flour<br \/>\n3-4 beaten eggs<\/p>\n<p dir=\"ltr\"><span style=\"text-decoration: underline;\">For cocoa and coffee cream:<\/span><br \/>\n750 ml. heavy cream<br \/>\n60 grams sugar powder<br \/>\n2 tbsp. cocoa powder<br \/>\n2 tsp. instant coffee powder<br \/>\n2 tsp. cream stabilizer or instant vanilla pudding mix<\/p>\n<h4 dir=\"ltr\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<h5 dir=\"ltr\">Chocolate streusel:<\/h5>\n<ol dir=\"ltr\">\n<li>In a food processor with a steel blade put butter, sugar, flour, cocoa powder and salt and blend until large chunks of dough form.<\/li>\n<li>Combine the dough with your hands and flatten it to a disc shape. Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>On a lightly floured work surface, roll the dough to about 3-4 mm thick.<\/li>\n<li>Cut into small circles with a diameter of 3-4 cm and refrigerate until baking.<\/li>\n<li>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.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Choux pastry:<\/h5>\n<ol dir=\"ltr\">\n<li>In a medium saucepan put milk, water, coffee, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>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.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip.<\/li>\n<li>Drizzle big mounds of dough in a circle shape forming 8 Paris-Brest in total. It&#8217;s important to leave some space between the desserts.<\/li>\n<li>Place a small circle of streusel over each mound and flatten the top slightly.<\/li>\n<li>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.<\/li>\n<li>Cool completely before filling.<\/li>\n<li>Cut each Paris Brest to half and set aside.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Cocoa and coffee cream:<\/h5>\n<ol dir=\"ltr\">\n<li>In a bowl of a mixer whip cream, sugar powder, cocoa powder, instant coffee and stabilizer until stable cream is formed<\/li>\n<li>Transfer the cream into a pastry bag with serrated 2 cm piping tip.<\/li>\n<li>Fill the Paris Brest generously and close the top.<\/li>\n<li>Serve immediately.<\/li>\n<\/ol>\n<h4 dir=\"ltr\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li>Keep in a closed box in the refrigerator up to 3-4 days.<\/li>\n<\/ul>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>If you like cream puffs, I assure you you&#8217;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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33660,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1599],"tags":[1618,1645,1643],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Coffee Paris Brest | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"This coffee Paris Brest has a chocolate crumble layer on top of the pastry and is filled with coffee cream. 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