https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Paris-Brest 2026-04-05T15:26:49Z Revision history for this page on the wiki MediaWiki 1.45.1 https://bradnor.ddns.net/bradnorwiki/index.php?title=Paris-Brest&diff=13485&oldid=prev 2025-09-25T13:55:22Z

<p></p> <table style="background-color: #fff; color: #202122;" data-mw="interface"> <col class="diff-marker" /> <col class="diff-content" /> <col class="diff-marker" /> <col class="diff-content" /> <tr class="diff-title" lang="en-GB"> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Older revision</td> <td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revision as of 13:55, 25 September 2025</td> </tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l21">Line 21:</td> <td colspan="2" class="diff-lineno">Line 21:</td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr> <tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&lt;small&gt;&#039;&#039;The Art of French Pastry&#039;&#039; Jacquy Pfeiffer&lt;/small&gt;</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>&lt;small&gt;&#039;&#039;The Art of French Pastry&#039;&#039; Jacquy Pfeiffer&lt;/small&gt;</div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;"></ins></div></td></tr> <tr><td colspan="2" class="diff-side-deleted"></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div><ins style="font-weight: bold; text-decoration: none;">&lt;div class="indexkeywords"&gt; dessert &lt;/div&gt;</ins></div></td></tr> <!-- diff cache key bradnor:diff:1.41:old-13476:rev-13485:php=table --> </table>

Ch https://bradnor.ddns.net/bradnorwiki/index.php?title=Paris-Brest&diff=13476&oldid=prev 2025-09-23T09:49:47Z

<p>Created page with &quot;<a href="/bradnorwiki/index.php/Cooking" title="Cooking">⇐ Cooking</a><a href="/bradnorwiki/index.php/Recipes_from_cookery_books" title="Recipes from cookery books">⇐ Recipes from cookery books</a> <a href="/bradnorwiki/index.php/File:Missing-image-232x150.png" title="File:Missing-image-232x150.png">400px|left</a> &lt;br clear=all&gt; ==Ingredients== ;for the choux pastry :1 quantity <a href="/bradnorwiki/index.php/Basic_technique_-_choux_pastry" title="Basic technique - choux pastry">choux pastry</a> ;for the hazelnut mousseline :½ quantity <a href="/bradnorwiki/index.php/Basic_Patisserie_recipes#Creme_Patissiere_(rich)" title="Basic Patisserie recipes">crème patisserie</a> using 3 egg yolks :90g unsalted butter at room temperature :80g Basic Patisserie recipes#Hazelnut praline pa...&quot;</p> <p><b>New page</b></p><div>[[Cooking|&amp;lArr; Cooking]][[Recipes from cookery books|&amp;lArr; Recipes from cookery books]]<br /> <br /> [[File:Missing-image-232x150.png|400px|left]]<br /> <br /> &lt;br clear=all&gt;<br /> ==Ingredients==<br /> ;for the choux pastry<br /> :1 quantity [[Basic technique - choux pastry|choux pastry]]<br /> ;for the hazelnut mousseline<br /> :½ quantity [[Basic Patisserie recipes#Creme Patissiere (rich)|crème patisserie]] using 3 egg yolks<br /> :90g unsalted butter at room temperature<br /> :80g [[Basic Patisserie recipes#Hazelnut praline paste|hazelnut praline paste]] - &lt;small&gt;&#039;&#039;I accidentally used a lot more but still tasted ok&#039;&#039;&lt;/small&gt;<br /> ;to finish<br /> :some toasted sliced almonds<br /> :icing sugar<br /> <br /> ==Method==<br /> #&#039;&#039;&#039;choux.&#039;&#039;&#039; Make the choux pastry and place in piping bag fitted with a 1cm nozzle. For individual pastries pipe out 5cm rings. For a large Paris-Brest pipe out a large 18-20cm ring. Bake in a 200℃ oven for 10-15 minutes and then reduce heat to 160℃ and bake for a further 35-40 minutes till golden brown. Cool on a wire rack<br /> #&#039;&#039;&#039;hazelnut mousseline.&#039;&#039;&#039; Make the creme patisserie. When cooked, spread in an even layer on a clingfilm lined sheet, cover with clingfilm excluding air and chill. Once fully cooled to 5℃ place it in bowl of stand mixer with a whisk attachment. Whisk at high speed for 30 seconds. Scrape down sides of bowl and whisk for a further 30 seconds and high speed. Add soft butter and hazelnut praline paste and whisk at medium speed for a minute. Scrape down sides and whisk at high speed for another minute till you have a light emulsion.<br /> #&#039;&#039;&#039;assemble.&#039;&#039;&#039; Cut the choux rings in half horizontally with a serrated knife. Pipe the mousseline into the choux bottoms in swirls using a star tip nozzle on piping bag. Place the choux tops on top of the bottoms and sprinkle with toasted almonds and icing sugar. Chill for 1 hour before serving.<br /> <br /> &lt;small&gt;&#039;&#039;The Art of French Pastry&#039;&#039; Jacquy Pfeiffer&lt;/small&gt;</div>

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