glutenfreezonecont

Classic gluten-free Paris-Brest

The Paris-Brest is a very popular pastry in France created towards the end of the 18th century early 19th century on the occasion of the cycling race Paris-Brest-Paris, the dessert is moreover in the shape of a wheel to evoke the wheel of bicycles.

Very gourmet, it consists of a praline chiffon inserted between two circles of crunchy cabbage paste sprinkled with slivered almonds.The main challenge in gluten-free is the puff pastry, Because it has to go up well so that we can cut the circles in half to fill them with muslin cream.

I used my puff pastry recipe, which looks great, because you don’t change a winning team, do you? ;) Thanks to the large number of eggs in this particular paste, cabbage dough, it is quite easy to obtain a well-rounded dough, even without gluten. As for the mousseline cream, I chose the recipe of Voyage-gourmand, which is not a gluten-free site, but I adapted the mousseline cream for the gluten-free diet.

For 10 individual Paris-Brest:

Time: 3h (of which 40 minutes of cooking time)

INGREDIENTS:

For the pastry:

250 g of water
100 g of butter
1 pinch of salt
20 g of sugar
130 g of rice flour + 50 g of potato starch
4 eggs

For the praline mousseline:

450 g whole milk
5 egg yolks
15 g rice flour
20 g cornstarch
1 pinch of salt
175 g pomade butter
350 g pralin
450 g de lait entier

Recipe:

For praline mousseline cream:

In a saucepan, bring the milk to a boil over low heat. Remove from the heat as soon as it begins to boil.
Meanwhile, in a bowl, beat the sugar and egg yolks with an electric mixer.
In a separate bowl, weigh the salt, flour and cornstarch. Then pour the bowl into the yellow sugar mixture.
Pour one or two ladles of milk into the bowl and whisk again for a few seconds to make sure it is smooth.
Transfer the whole to the pan and mix well with the remaining milk off the heat. Return the pan to medium-low heat and continue stirring until the mixture begins to thicken. Then put it out of the heat and continue to stir until it has finished thickening.
Pour the cream into a bowl and cover with a clear film so that it does not form a crust. Let cool to room temperature and then place it in the refrigerator while you make your pastry. Take the opportunity to take out the butter so that it has an ointment consistency when you use it. When the pastry cream has cooled well, whip it with a manual whisk and then whip the butter separately so that it has the same texture. Then mix them by whisking until you get a light cream, add your praline powder (or burst that you have previously mixed) and put in the fridge while waiting for the Paris-Brest to chill.

For the choux pastry: :

The choux pastry can be declined in many different dessert (religious, cream choux, éclairs, profiteroles, chouquettes,...), we have dedicated a common recipe to all these desserts for its realization, the execution being the same. Here it is, just adapt the shape of the dough when poaching (here in circle) and we find you for the assembly of the Paris-Brest just below .

For mounting :

Very simple! Just carefully cut the circles in half with a type of bread knife, then garnish them with the praline muslin cream using a socket pocket (I advise you to do the filling just before starting the meal so that the dough is not softened afterwards).