Description
Delicate raspberry paris brest pastry showcases French patisserie elegance with crisp choux pastry and silky praline cream. Each bite offers a harmonious blend of nutty, sweet, and fruity flavors that connect bakers to classic Parisian dessert traditions.
Ingredients
Scale
- ½ cup (120 ml/4 fl oz) whole milk
- ½ cup (120 ml/4 fl oz) water
- ½ cup (113 g/4 oz) unsalted butter, cut into small pieces
- 1 cup (135 g/4.8 oz) all-purpose flour
- 4 large eggs, room temperature
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup sliced raw almonds
- 2 cups (480 ml/16 fl oz) milk
- ½ cup (100 g/3.5 oz) sugar
- 2 tbsps unsalted butter
- ½ vanilla bean, split and scraped, or 1 tsp pure vanilla extract
- 3 tbsps cornstarch (or arrowroot)
- 1 whole egg
- 3 egg yolks
- 2 sticks (226 g/8 oz) unsalted butter, softened
- ½ cup raspberry quick jam or store-bought raspberry preserves
- Pinch of salt
- Fresh raspberries for filling
- Confectioners’ sugar for dusting
- 1 egg mixed with 1 tbsp water
Instructions
- Pastry Preparation: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper, tracing 6-inch diameter circles as guides.
- Choux Base Creation: Combine milk, water, butter, sugar, and salt in a heavy saucepan, bringing to a rolling simmer. Rapidly stir in flour until the mixture forms a smooth, cohesive dough that pulls away from pan sides.
- Dough Development: Transfer hot dough to a stand mixer, cooling slightly before incorporating eggs one at a time, ensuring complete blending after each addition.
- Shaping and Decorating: Pipe uniform circles onto prepared sheets using a large round tip, brush with egg wash, and sprinkle sliced almonds across the surface.
- Baking Process: Bake for 30 minutes at 375°F, then reduce heat to 350°F and continue baking for 20 minutes until golden and crisp. Rest the pastry in turned-off oven for one hour to achieve perfect texture.
- Raspberry Jam Preparation: Simmer fresh raspberries, sugar, and lemon juice in a saucepan until thickened to a jam-like consistency, approximately 30 minutes.
- Pastry Cream Construction: Heat milk, sugar, butter, salt, and vanilla extract to just boiling. Whisk cornstarch, sugar, and eggs separately, temper with hot milk mixture, then return to heat until thick and smooth. Strain and refrigerate with plastic wrap directly on surface.
- Filling Assembly: Whip softened butter with raspberry jam and salt until fluffy. Fold cooled pastry cream into butter-jam mixture to create a luxurious filling.
- Final Composition: Slice cooled choux pastry horizontally, fill generously with raspberry cream, intersperse with fresh whole raspberries, replace top half, and dust with powdered sugar for an elegant finish.
Notes
- Prep with Precision: Trace 6-inch circles on parchment paper to ensure uniform pastry size and professional-looking presentation.
- Choux Pastry Secrets: Stir continuously when adding flour to prevent lumps and achieve a smooth, glossy dough that separates cleanly from the pan.
- Baking Breakthrough: Rest pastries in the turned-off oven after baking to develop a crisp exterior and tender interior, preventing soggy bottoms.
- Temperature Technique: Start baking at high heat, then reduce temperature to create perfectly golden, crisp choux pastry with a delicate structure.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 305
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg