Paris-Brest: the tasty French dessert recipe that you will love!
For the vanilla custard:
2 eggs (gr. M)
1 tablespoon of vanilla sugar
1 pinch of salt
1/2 vanilla pod, including the pulp
1/2 teaspoon orange paste
500ml vanilla milk (I had oat milk)
160g soft butter
For 2 circles of choux pastry, 20 cm in diameter each:
100 ml vanilla milk (or milk)
1 pinch of salt
2 tsp sugar
80g soft butter
4 eggs (size M), beaten (including approx. 1 egg for the
A handful of slivered almonds for garnish
A little icing sugar for dusting
Make vanilla custard:
In a saucepan, mix the two eggs well with the vanilla sugar, sugar, vanilla extract, orange paste and salt.
Add the cornstarch and mix it too.
Gradually add the cold milk and mix it evenly.
Bring everything to a boil, stirring constantly, until a pudding forms. Pour the pudding into a bowl and cover it with cling film to prevent a skin from forming.
Let it cool completely to room temperature (you can also make it the day before).
As soon as the pudding has reached room temperature, the room temperature butter can be gradually incorporated, in small pieces, using the beaters of an electric mixer, until you have a smooth buttercream with peaks. Do not overmix!
An alternative is to beat the soft butter into a foam first and add the pudding little by little. Also in this case, do not overmix.
The buttercream can be chilled for an hour before being applied, so it will keep its shape even better!
This cream can also be used to fill cakes! It is also called “German buttercream”!