Delicious Christmas Crown: París Brest filled with nougat cream

A traditional Christmas dessert with a twist, this París Brest is filled with a delicious nougat cream, perfect for the holiday season.

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This París Brest is a delightful twist on a traditional Christmas dessert, filled with a creamy nougat filling that adds a festive touch to the classic pastry. Perfect for serving at holiday gatherings or as a special treat for the family.

Serve the París Brest as a stunning centerpiece dessert for your Christmas celebration, and enjoy the delightful combination of crispy pastry and creamy nougat filling.

Delicious Christmas Crown: París Brest filled with nougat cream

Plato: Dessert

Cocina: Spanish

Keyword: Christmas, Holiday Dessert, Nougat

Tiempo de preparación: 30 minutos

Tiempo de cocción: 40 minutos

Tiempo total: 1 hora 10 minutos

Raciones: 8 porzioni

Calorías: 350kcal

A traditional Christmas dessert with a twist, this París Brest is filled with a delicious nougat cream, perfect for the holiday season.

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Equipment

• Piping bag with a large star or plain tip
• Baking tray

Ingredientes

• 150 g All-purpose flour
• 100 g Unsalted butter
• 150 ml Water
• 100 ml Whole milk
• 4 Eggs
• 5 g Sugar
• 2 g Salt
• 50 g Sliced almonds
• 1 Egg (for egg wash)
• 150 g Nougat (soft style)
• 3 Gelatin sheets

Elaboración paso a paso

• Preheat the oven to 200°C. Draw a 19cm circle on a piece of parchment paper and place it on a baking tray.
• In a saucepan, heat the water, milk, butter, sugar, and salt until it begins to boil. Add the flour and mix until a smooth dough forms. Remove from heat and let it cool for a few minutes. Gradually add the eggs, mixing well after each addition, until the dough has a smooth and shiny texture.
• Transfer the dough to a piping bag fitted with a large star or plain tip. Pipe the dough onto the parchment paper, following the drawn circle to create a ring shape. Brush with egg wash and sprinkle with sliced almonds.
• Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C and continue baking for 30 minutes, or until golden brown and cooked through. Do not open the oven door during baking.
• In a saucepan, heat the milk and nougat until the nougat is melted. In a separate bowl, mix the egg, sugar, and cornstarch. Gradually add the hot milk mixture to the egg mixture, then return the mixture to the saucepan and cook until thickened. Add the gelatin sheets and mix until dissolved. Let the cream cool.
• Once the París Brest has cooled, cut it in half horizontally. Pipe the nougat cream onto the bottom half of the pastry, then place the top half back on. Dust with powdered sugar and serve.

Video

Notas

Be patient when adding the eggs to the dough, as it may take some time to achieve the desired smooth texture.
For a festive touch, decorate the París Brest with additional sliced almonds and a sprinkle of powdered sugar before serving.

Nutrition

Calorías: 350kcal