Paris-Brest with Chicory & Coffee Cream

Name: Paris-Brest with Chicory & Coffee Cream
Prep time: 45 min
Cook time: 40 min
Total time: 2 h
Yield: Serves 4
Ingredients: 2 tsp granulated chicory and coffee; ¾ tbsp caster (superfine) sugar; 1 tsp granulated chicory and coffee; 25 g/1 oz/scant ¼ cup cornflour (corn starch); 150 g/5½ oz unsalted butter, softened; 250 g/9 oz/2 cups plain (all-purpose) flour; a few drops of vanilla extract; ¾ tsp salt; 270 ml/9½ fl oz/generous 1 cup full-fat milk; 8 small eggs; 180 g/6¼ oz unsalted butter; 100 g/3½ oz/scant ½ cup caster (superfine) sugar; 3 eggs

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

French Countryside Cooking

By Daniel Galmiche

Published 2021

About

This is a twist on the beautiful, classic Paris-Brest choux pastry dessert, which I’ve given a whole new dimension by filling it with a delicious mixture of chicory and coffee cream. You will find chicory and coffee online or in specialist coffee shops.

Ingredients

For the Choux Pastry

180 g/6¼ oz unsalted butter
¾ tsp salt

Dessert
Vegetarian

Method

To start the chicory and coffee cream, put the milk in a small saucepan over a medium heat and bring almost to the boil. Stir in the chicory and coffee until dissolved. Cover and set aside to cool.
To make the pastry, put the butter, salt, sugar and 500 ml/