Homemade cake recipes are relevant at all times. Do-it-yourself gorgeous colorful pastries - what better way to decorate the festive table! Try to make the Paris-Brest cake, which is named after the bike race of the same name and is a “wheel” of choux pastry. If you decorate your pastries with fresh berries or sugar mastic products, the dessert will become the centerpiece of any festive meal.
Cake "Paris-Brest": recipe with photo
To make a cake at home, make the choux pastry first. Sift 150 g of premium wheat flour so that it is saturated with oxygen (this is a must!). Bring to a boil a glass of cold water with 100 g of butter and a tablespoon of sugar (the sand should be fine!), Remove from the stove and add flour. Grind the resulting mass. When the dough begins to peel off the container and rolls into a ball, beat and add 4 eggs in parts.
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Make a round baking parchment piece with a diameter of 18-20 cm and place on a moistened baking sheet. In this form, lay out the custard dough for the cake: first one ring, inside it - the second, on top - the third circle (between the first two). For a beautiful presentation, it is recommended to use a special pastry bag. Spread the rest of the eggs over the dough circle.
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Make a tablespoon of almond petals. To do this, pour boiling water over the nuts, close the dishes for 15-30 minutes - the almonds will soften, it can be easily peeled and cut into thin slices. Decorate the cake with petals, lightly pressing them into the dough. Bake a circle for the Paris-Brest cake at 200 ° C for 40 minutes, until the dough “stands up”. Gently cut the baked goods in half along a transverse line, place the top with the bottom top on a baking sheet and place everything in the turned off oven for 5-7 minutes. Then let the cake pieces cool completely on a wire rack.
How to make cream for cake "Paris-Brest"
Get started making buttercream for a delicious cake. To do this, beat 300 ml of high-fat cream with two tablespoons of fine granulated sugar until the substance is fluffy and dense. Squeeze the filling onto the bottom of the finished choux dough "wheel", cover with the top. Garnish with fresh raspberries.
If you decide to make a Paris-Brest cake in winter or autumn, when only sour frozen fruits are at hand, sugar mastic berries will come to the rescue. Sprinkle the top of a delicious and beautiful dessert with powdered sugar.
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Cake "Paris-Brest": history
The delicious Paris-Brest cake, whose recipe dates back to 1910, was first baked by pastry chef Louis Durand in honor of the eponymous cycling marathon with a 1200-kilometer route from the French capital to Brest in French Brittany and back. The custard is similar in appearance to a bicycle wheel.
