Name: Paris-Brest (Cream-puff Cake)
Yield: Serves 8.
Cuisine: French
Ingredients: Brush dough with mixture of 1 egg yolk and 2 tablespoons water. With a fork, draw lines around on top of the cake and then sprinkle the top with shredded almonds.; Squeeze the remaining dough in the pastry bag onto the cooky sheet, making about 6 small cream puffs, or profiteroles.; Butter a cooky sheet and then dust with flour. Shake off surplus flour. With an 8-inch saucepan lid stamp a ring in the floured surface.; Make Pâte à Chou dough. Put dough into pastry bag with ½-inch opening. (See Pâte à Chou recipe for instructions to make paper bag.); Cut the small cream puffs in half. Set them into the cream sauce cut side up. Fill them with Crème Saint-Honoré. Place the top back on. Sieve confectioners’ sugar over the top. Put remaining Crème Saint-Honoré into a pastry bag with a star nozzle. Fill in the spaces between top and bottom with rosettes of Saint-Honoré. Refrigerate until ready to serve.

Preparation info

Serves
8
.

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Paris-Brest

Cream-puff Cake

Method

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