Raspberry Paris Brest

Indulge in the classic French dessert, Raspberry Paris Brest, with its airy pâte à choux, rich pastry cream, and a delightful raspberry filling. Perfect for special occasions or a luxurious treat, this dessert is sure to impress. Follow this organized recipe to create this exquisite pastry at home.

Ingredients:

Pâte à Choux:

• 1/2 cup whole milk
• 1/2 cup water
• 1/2 cup (113g) unsalted butter, cut into small pieces
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 cup (135g) all-purpose flour
• 4 large eggs, room temperature
• Egg wash: 1 egg mixed with 1 tbsp water
• 1/4 cup sliced raw almonds

Pastry Cream:

• 2 cups milk
• 1/2 cup (100g) sugar
• 2 tbsp unsalted butter
• Pinch of salt
• 1/2 vanilla bean, split and scraped, or 1 tsp pure vanilla extract
• 3 Tbsp cornstarch (or arrowroot)
• 1 whole egg
• 3 egg yolks

Raspberry Jam Filling:

• 2 sticks (226g) unsalted butter, softened
• 1/2 cup raspberry quick jam or store-bought raspberry preserves
• Pinch of salt
• Fresh raspberries for filling
• Confectioners’ sugar for dusting

Directions:

1. Prepare the Pâte à Choux:

• Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and trace a 6-inch circle on each.
• In a saucepan, bring milk, water, butter, sugar, and salt to a rapid simmer. Add flour all at once, stirring vigorously until a smooth dough forms and pulls away from the sides.
• Transfer the dough to a mixer with a paddle attachment. Add eggs one at a time, mixing until smooth.
• Pipe the dough into circles on the prepared baking sheets. Brush with egg wash and sprinkle with sliced almonds.
• Bake for 30 minutes, then reduce the heat to 350°F (175°C) and bake for another 20 minutes. Cool in the oven for an hour.

2. Make the Raspberry Quick Jam (if making from scratch):

• Combine raspberries, sugar, and lemon juice in a pan. Simmer until thick, about 30 minutes. Cool completely.

3. Prepare the Pastry Cream:

• In a saucepan, bring milk, sugar, butter, salt, and vanilla to a boil. In a separate bowl, mix cornstarch, sugar, and eggs. Temper the egg mixture with a small amount of the hot milk mixture, then return everything to the saucepan and whisk until thickened.
• Strain the pastry cream and cool with plastic wrap directly on the surface to prevent a skin from forming.

4. Make the Raspberry Jam Filling:

• Whip butter, raspberry jam, and a pinch of salt until fluffy. Combine with the cooled pastry cream.

5. Assemble the Raspberry Paris Brest:

• Slice the cooled pâte à choux in half horizontally. Fill with the raspberry filling and fresh raspberries, replace the top half, and dust with confectioners’ sugar.

Nutritional Information:

• Prep Time: 40 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 30 minutes
• Servings: 8

Tips for Success:

• Consistent Piping: For even baking, pipe the choux dough consistently in size and shape.
• Cool Slowly: Letting the pastry cool in the oven helps maintain its structure and prevents collapsing.
• Fresh Ingredients: Use fresh raspberries for the filling to enhance the flavor and texture of the dessert.

This Raspberry Paris Brest is a showstopper that brings together the lightness of pâte à choux, the richness of pastry cream, and the vibrant taste of raspberries. Enjoy this elegant dessert with friends and family for a truly memorable treat!