paris breast 2

Paris Brest

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Hello, my name is Hadia, cookbook author of Lebanese Style Recipes and creator of Hadia’s Lebanese Cuisine. Today I am featuring my Paris Brest, traditional French choux pastry named after an old bicycle race between Paris and the city of Brest in Brittany. The pastry was created in 1910 and its circular shape is meant to represent the wheel of a bicycle. Traditionally this cake is filled with pastry cream (custard) or whipped cream. Instead of this filling, I tried a variation of mascarpone cheese mixed with whipped cream, sugar, banana flavoring, and banana slices. The recipe exceeded my expectations. Please join me on Facebook for more of my recipes.

Dear reader, in this book you will find a wide variety of Lebanese recipes that are prepared in most Lebanese homes. I present to you about 600 recipes mostly from Lebanon and some from around the world (French, Portuguese, American, Asian, African and Middle Eastern). Hadia’s Lebanese Style Recipes Cookbook available for order:

 

 

 

Recipe Rating

  • (1 Rating)

Ingredients

  • For the choux pastry:
  • 1 teacup/200 ml. water
  • ½ cup/1 stick butter
  • 1 teacup/200 ml. flour
  • 3 eggs, beaten
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • For the filling:
  • 250 g. /7 oz.mascarpone cheese
  • 1 cup heavy cream
  • ½ cup sugar
  • A drop of banana flavoring
  • 1 banana, sliced
  • To garnish:
  • ½ cup icing sugar
  • ¼ cup blanched almonds, toasted
  • A few banana slices

Instructions

  • 1. To prepare the filling:
  • 2. In a bowl beat the heavy cream until soft peaks form. Set aside. In another bowl gently combine the mascarpone, sugar, and banana flavoring until well combined. Fold in the whipped cream and stir gently to incorporate. Refrigerate
  • 3. To prepare the choux pastry:
  • 4. Preheat the oven to 200C°/400F°.
  • 5. Lightly grease a large baking sheet.
  • 6. Combine the water, butter, and salt in a saucepan over medium heat. When it comes to a boil add the flour all at once and stir to make a paste.
  • 7. Add the eggs one at a time and whisk constantly to fully incorporate, add the vanilla extract and whisk one more time.
  • 8. Place the pastry in a pastry bag fitted with 1 inch/2.5 cm round decorating tip.
  • 9. Pipe the paste onto a sheet pan drawing a 25 cm/10 inch ring. Pipe a second ring around the inside next to the ring. Pipe one more to cover the seams between the two rings.
  • 10. Bake the choux ring until well puffed and golden (about 20minutes).
  • 11. Transfer the pastry to a wire rack and let it cool down about 20 minutes
  • 12. Cut horizontally with a sharp knife
  • 13. Spread the filling evenly on the lower layer of the ring.
  • 14. Scatter the banana slices evenly.....cover with the upper layer.
  • 15. Sprinkle icing sugar and scatter the roasted almonds.
  • 16. Note: A teacup is 200 ml/6.7 fl. oz.

Instructions

  • 1. To prepare the filling:
  • 2. In a bowl beat the heavy cream until soft peaks form. Set aside. In another bowl gently combine the mascarpone, sugar, and banana flavoring until well combined. Fold in the whipped cream and stir gently to incorporate. Refrigerate
  • 3. To prepare the choux pastry:
  • 4. Preheat the oven to 200C°/400F°.
  • 5. Lightly grease a large baking sheet.
  • 6. Combine the water, butter, and salt in a saucepan over medium heat. When it comes to a boil add the flour all at once and stir to make a paste.
  • 7. Add the eggs one at a time and whisk constantly to fully incorporate, add the vanilla extract and whisk one more time.
  • 8. Place the pastry in a pastry bag fitted with 1 inch/2.5 cm round decorating tip.
  • 9. Pipe the paste onto a sheet pan drawing a 25 cm/10 inch ring. Pipe a second ring around the inside next to the ring. Pipe one more to cover the seams between the two rings.
  • 10. Bake the choux ring until well puffed and golden (about 20minutes).
  • 11. Transfer the pastry to a wire rack and let it cool down about 20 minutes
  • 12. Cut horizontally with a sharp knife
  • 13. Spread the filling evenly on the lower layer of the ring.
  • 14. Scatter the banana slices evenly.....cover with the upper layer.
  • 15. Sprinkle icing sugar and scatter the roasted almonds.
  • 16. Note: A teacup is 200 ml/6.7 fl. oz.

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paris breast 2
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About Chef

hadias lebanese cuisine

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