Name: Paris-Brest with Custard Cream
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Yield: 14 Portionen
Ingredients: 48 g Vanilla pudding powder; 1 Stück Egg yolks; 150 g Sugar; 570 ml Milk; 80 g Peeled hazelnuts; 50 g Almond slivers; 50 g Flaked almonds; Salt; 150 g Butter; 130 g Flour; 3 Stück Eggs; 2 EL Powdered sugar; 100 ml Milk; 100 ml Water; 10 g Sugar; 50 g Butter; 100 g Butter

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Cook Time

1 h 45 min

Description

Paris-Brest with custard cream is a festive cake dessert from the Thermomix®. The main ingredients are vanilla pudding powder, egg yolks, sugar, milk, and hazelnuts. The preparation time is 105 minutes for about 14 servings. Ideal for special occasions and coffee gatherings. The recipe includes the use of the Wundermix WunderSlicer V2.

Ingredients (17 ingredients)

Preparation (6 steps)

Prepare the vanilla pudding

Thermomix® Setting

8 min/212°F/Speed 2 212°F

Place 48 g vanilla pudding powder, 1 egg yolk, and 70 g sugar in the mixing bowl and mix for 20 sec/speed 3. Add 450 ml milk and cook for 8 min/100°C/speed 2 without the measuring cup. Transfer the pudding to a bowl and let it cool.

8 min

Prepare the nut and almond brittle

Thermomix® Setting

5 sec/Speed 5

Roast 80 g peeled hazelnuts and 50 g almond slivers in a pan without fat. Caramelize 70 g sugar and 2 tbsp water in a saucepan and add the roasted nuts and almonds. Let cool on baking paper. Then place in the mixing bowl and chop for 5 sec/speed 5. Transfer and set aside.

5 sec

Prepare the choux pastry

Thermomix® Setting

5 min/212°F/Speed 1 212°F

Preheat the oven to 180 degrees (convection 160 degrees). Place 100 ml milk, 100 ml water, 10 g sugar, salt, and 50 g butter in the mixing bowl and bring to a boil for 5 min/100°C/speed 1. Add 130 g flour and mix for 20 sec/speed 4. Transfer the dough and let it cool slightly.

5 min

Stir eggs into the dough

Whisk 3 eggs and gradually stir into the cooled dough until a smooth, shiny dough forms. Line a baking sheet with baking paper and draw a circle (Ø 22 cm). Fill the dough into a piping bag and pipe onto the circle in several layers. Spread 20 ml milk on top and sprinkle with 50 g flaked almonds. Bake in the preheated oven for 40 min.

Prepare the buttercream

Thermomix® Setting

3 min/Speed 3

Place 100 g butter in the mixing bowl and whisk until fluffy with the butterfly whisk for 3 min/speed 3. Add the cooled pudding and the nut and almond brittle and mix for 20 sec/speed 3.

3 min

Complete the Paris-Brest

Halve the cooled choux pastry rings horizontally. Fill the cream into a piping bag and pipe onto the lower ring. Place the dough lid on top and dust with 2 tbsp powdered sugar.