The popular VJ and TV anchor Maria Goretti makes her debut on the India Food Network, paying an ode to all the women around the world, with a delicious French Pastry- ‘Paris Brest’ to celebrate this day. Surprise that special woman in your life with the decadent scrumptious goodness of the Paris Brest, topped with almonds, hazelnuts and whipped cream or a generous layer of chocolate ganache- as incredible and divine as the Woman in your life!
The ingredients of the “ Paris Brest’ reflects and sums up the innumerable moods of a woman- the tangy sweetness of strawberries, warm and fuzzy chocolate, the nutty rich flavor of the almonds and hazelnuts- the coming together of so many flavors and aromas to create that one perfect dessert!!
Make the day memorable by saying “Thank You” with a delightful Paris Brest and let the woman in your life cherish the day forever with every bite of this heavenly delight! Catch the recipe ONLY on Indiafoodnetwork ( www.indiafoodnetwork.in) as Maria Goretti dons the chefs hat and sweeps you off the floor with this lip smacking Paris Brest!
Recipe of ‘Paris Brest’ by Maria Goretti
Ingredients:
For the pastry:
85g all purpose flour
85g unsalted butter
½ cup water
½ cup milk
4 eggs
Toppings (Kiddies version- chocolate ganache, strawberries & whipped cream)
200g cooking chocolate
125 ml cream
½ cup whipping cream
A big bowl of strawberries
Toppings (Adult’s version- Hazelnut praline & whipped cream)
1 cup hazelnuts (toasted at 175 degrees for 10 min)
¼ cup almond flakes (toasted at 175 degrees for 5-8 min)
Caramel from 1 cup sugar
Process:
For the Praline, pour caramel over the toasted nuts and blend in a mixer
For the pastry: Put the butter in a non-stick pan
Add ½ cup water
Add ½ cup milk
Boil on a medium flame
Take the pot off the flame and add the all-purpose flour while stirring continuously
Once well mixed, cook the batter for 5 min, stirring continuously
Knead the batter well
Once the batter is cool, start adding the whipped eggs, ½ an egg at a time
Tip – The batter should meld into a nice gooey consistency that stretches but doesn’t break
Put the batter into a piping bag with a ½ inch nozzle at the end
Take a baking tray lined with silicon paper
Draw 2 circles using your baking rings as a guide
Trace out 2 touching, concentric circles inside your mark
Pipe another circle in between the 2 circles of batter
Repeat the process for the second pastry
Brush the batter with milk
Top with almond flakes
Tip – Place the rings around the circles of batter to help them retain shape as they rise
Bake at 200 degrees for 20 min and then at 175 degrees for 30 min
Once the pastry has cooled, slice them into halves with a serrated knife
Smear the inside of one pastry with hazelnut praline
Onto this layer pipe, on roses of whipped cream
On the other pastry smear chocolate ganache
Pipe on whipped cream roses
Top off with a generous dose of strawberries
Place the top halves of the pastry back on
Shower with powdered sugar
Your Paris-Brest Pastry is ready to serve!
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