What can be more delicious than French Pastries?! Nicolette from La Petite Patisserieshares a Paris Breast recipe to compliment the Grilled Eggplant with Figs and Cream Cheese recipe we previously shared.
What is a Paris breast? A Paris Breast is a beautiful and traditional french pastry made with Choux pastry ring and Creme Patissiere (Pastry Cream). These French delicacies are then lightly dusted with icing sugar and flaked almonds to present it.
The images were part of a French inspired wedding styled session commissioned by Nicolette taken by Western Cape Photographer, Yolande Marx.
Paris Breast Pastry Recipe
- 1 Choux Paste Recipe*
- 1 Egg
- 15g Flaked Almonds
- 1 recipe Creme Patissiere*
- Preheat the oven to 200℃.
- Pipe a double ring on a baking tray lined with baking paper / teflon sheet.
- Bake for 20 minutes or until brown on the outside and firm to touch.
- Remove from the oven and place on a wire rack. Immediately cut through the middle making two halves.
- Scrape out any excess pastry from the middle making it hollow in the inside.
- When cooled completely, pipe the Cream Pat and sprinkle with almond flakes.
*To make the Choux Paste Recipe
- 150g Unsalted Butter
- 225g Plain Flour, sifted
- 7 Eggs
- 1 Tbsp of Castor Sugar
- Melt the butter with 375ml water in a saucepan then bring to a rolling boil. Remove from the heat and add all the flour at once and a pinch of salt.
- Return to the heat and beat continuously with a wooden spoon to make a smooth and silky paste that comes away from the side of the pan.
- Cool for a few minutes.
- Beat in the eggs one at a time, until shiny and smooth. The Mixture should drop off the spoon but not runny.
- Beat in the sugar.
- Store in a pastry bag in the fridge for up to 2 days.
*To make the Creme Patissiere Recipe
- 6 Egg yolks
- 125g Castor Sugar
- 30g Corn flour
- 10g Plain Flour
- 550ml Milk
- 15ml Vanilla Essence /1 Vanilla pod
- 15g butter
- Whisk together the egg yolks and half the sugar until pale and creamy. Sift the corn flour and flour and mix well.
- Put the milk, remaining sugar and vanilla in a saucepan. Bring just to the boil and then restrain over the egg yolk mixture stirring continuously.
- Pour back into a clean saucepan and bring to the boil, stirring continuously –it will be lumpy at first but will become smooth as you stir.
- Boil for 2 minutes then stir in the butter and leave to cool.
- Transfer to a clean bowl, lay cling film on the surface to prevent a skin forming, and refrigerate for up to 2 days.
To view the full shoot in which these French Pastries were featured hop on over to La Petite Patisserie.
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