Label
All
0
Clear all filters

Making a Paris-Brest

Appears in
French Classics Made Easy

By Richard Grausman

Published 2011

  • About
  1. Squeeze five or six small cream puffs onto the baking sheet. Then squeeze a ring of pastry onto the baking sheet and bake.

  1. Pipe the remaining cream over the cream-puff pieces in the partially assembled Paris-Brest to form ribbons that overlap the edge of the pastry.

  1. Dust the assembled pastry with confectioners’ sugar.

Get instant online access via ckbk

  • Access this title via ckbk for one-off payment of the eBook price

  • ckbk includes hundreds of the world's best cookbooks

  • 150,000+ recipes, with thousands more added each month

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

Download on the App Store
Pre-register on Google Play

Sorry, this Ă  la carte cookbook is not currently available to buy in your country

Part of

The licensor does not allow printing of this title