Paris-Brest with apple and peanut twist

Name: Paris-Brest with apple and peanut twist
Prep time: 1 h
Cook time: 20 min
Ingredients: 15 ml water; 55 g Butter; 70 g flour; 1 pinch salt (coarse); 1 tsp sugar; 3 eggs; 250 g full cream; 130 g mascarpone; 3 tbsp peanut mousse (organic); peanuts (whole); 250 g apples (Golden: they are more acidic and tastier); 1 tbsp brown sugar; 1 pinch vanilla

21.12.202101.12.2022 1 min read

A wonderfully festive treat: Paris-Brest! A french desserts made from choux pastry and filled with delicious cream. Give it a try now!

Paris-Brest with apple and peanut twist

CourseSweets
CuisineAll-time Classic

Prep Time

1 hour

Cook Time

20 minutes

Prep Time

1 hour

Cook Time

20 minutes

Paris-Brest with apple and peanut twist

CourseSweets
CuisineAll-time Classic

Prep Time

1 hour

Cook Time

20 minutes

Prep Time

1 hour

Cook Time

20 minutes

Ingredients

For the choux pastry

15 ml water
55 g Butter
70 g flour
1 pinch salt coarse
1 tsp sugar
3 eggs

For the peanut cream

250 g full cream
130 g mascarpone
3 tbsp peanut mousse organic
peanuts whole

For the apple compote

250 g apples Golden: they are more acidic and tastier
1 tbsp brown sugar
1 pinch vanilla

Servings:

Units:

Instructions

For the choux pastry

Preheat your oven to 180° C.
Peel and dice the apples.
Stew them over medium heat with the sugar and vanilla for about 20 minutes. Then blend and place in a piping bag. Set aside until ready to assemble.
In another pan, start preparing the choux pastry: add the water, butter, sugar and salt. Bring to a gentle boil.
Add the flour off the heat and dry the dough for a few minutes over low heat.
Remove the dough from the heat, place it in another bowl and let it cool.
Once the choux pastry has cooled, add the eggs one by one to a mixing bowl. The dough should be smooth and sticky at the end.
Put it in a piping bag and create the shape of your choice on the baking paper (e.g. a crown).
Bake the pastry for 20 minutes at 180° C.

For the peanut cream

In a bowl, whip the cream and mascarpone until light and not too stiff. Then fold in the peanut mousse with a whisk so as not to cut the cream.
Place the cream in a piping bag and keep in a cool place until ready to serve.

Assembling

Cut out the top of your choux, place peanut cream balls and insert the compote into each ball.
Add the lid on the tops of your choux. Sprinkle them with icing sugar if you will. Further decorate with a few dark chocolate shavings and roasted peanuts!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.