Description
The Raspberry Paris Brest seamlessly blends the rich tradition of French pastry with the vibrant, tangy sweetness of raspberries. This dessert not only delights the palate but also enchants the eye with its beautifully piped choux pastry, dusted with a snowy layer of confectioners’ sugar and adorned with fresh berries.
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
Instructions
Pâte à Choux:
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment 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 to a mixer with a paddle attachment. Add eggs one at a time, mixing until smooth.
Pipe the dough into circles on the prepared sheets. Brush with egg wash and sprinkle with almonds.
Bake for 30 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes. Cool in the oven for an hour.
Raspberry Quick Jam: (if making from scratch)
Combine raspberries, sugar, and lemon juice in a pan. Simmer until thick, about 30 minutes. Cool.
Pastry Cream:
Boil milk, sugar, butter, salt, and vanilla. Mix cornstarch, sugar, and eggs; temper with hot milk, then return to heat and whisk until thick.
Strain and cool with plastic wrap on the surface.
Raspberry Jam Filling:
Whip butter, jam, and salt until fluffy. Combine with cooled pastry cream.
Assemble:
Slice cooled choux, fill with raspberry filling and fresh raspberries, replace the top, and dust with sugar.
- Prep Time: 40 minutes
- Cook Time: 50 minutes