RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1595
| View Recipe |
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| Recipe Name: |
Paris Brest |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-30
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Dairy |
Kosher: |
No |
| Ethnicity: |
French |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
If you do not like chocolate, melt some apricto preseves and strain it and then brush it on the top of the ring before adding the almonds.
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Ingredients:
2 Ounce(wt)s chocolate, baking, bittersweet melted
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Directions:
Slice the top quarter off baked choux paste ring.
Crush 1/2 recipe of almond brittle to a fine powder.
Whip cream, sugar, & vanilla. Fold in crushed almond brittle.
Use a very large piping tip. Pipe whipped cream mixture into the ring. Dip the top of the ring in the melted chocolate and sprinkle almonds over the top. Replace top of ring on whipped cream. Sift powdered sugar on top to decorate. |
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Almond Brittle
(Add to shopping list) :
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Directions:
Boil sugar, water, & cream of tartar until reaching the soft boil stage. Fold in the nuts. Spread on an oiled table or cookie sheet until cool. Break into bite size pieces. |
Pâté a Choux (Choux Paste)
(Add to shopping list) :
12 Ounce(wt)s flour, pastry
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Directions:
Boil butter, water, sugar, & salt until all butter is melted. Sift flour and add to boiling mixture. Remove from stove & stir quickly, incorporating all the flour. It should look pasty. Put back onto heat & cook until the mixture moves around pot cleanly (ball like). When mixture is cool, add eggs, one at a time.
If using mixer, mix on speed 1 or 2. After adding 7 eggs, stop. Scrape sides of bowl. The mixture should be shiny & soft without falling in on itself. Fill pastry bag with mixture, but do not over fill. Pipe cream puffs, swans, & eclairs. |
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| Nutrition per Serving: |
| Calories: |
507 |
Total Carbs: |
15.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
86.5 |
Fat: |
47.8 |
Protein: |
3.51 |
| Fiber: |
6.25 |
Sodium: |
29.12 |
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