Paris-Brest | The Ultimate French Dessert
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- čas přidán 27. 06. 2024
- The Paris-Brest. The Ultimate French Dessert Recipe, named after a Bike Race, is circular in shape to represent a wheel...woah. There are many layers to this cake: pralines, praline mousseline creme, choux pastry, and lastly, putting it all together, because presentation is everything! I knew nothing about this one going in, but I shall not forget it anytime soon. It's making a comeback, giving the creme brulee a run for its a money!
Anti-Chef Episode 29 - Paris-Brest
#parisbrest #dessert #antichef
www.homecookingadventure.com/...
Anti-Chef is a new type of cooking show. Clueless in the kitchen. Minimal interest in cooking. I'm forcing myself to learn gourmet recipes.
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Hey Everyone! This one took a toll on me...4 days! Who's had the Paris-Brest before?
I made a Paris-Brest in high school as part of a French class cultural project. I think it had a much simpler filling though, like whipped cream lightened custard, no praline. I had inadvertent practice with choux dough, because that's how passover rolls are made (but with matzo meal not flour), and I'd made them many times with my mother and grandmother.
going through all your videos . . . AMAZING to see the difference to your current work . . . this is "charming youtube" . . . these days you are full network food program . . . (having said that - when you sell your program to a network, keep it as a one-man production . . . that is the charm . . . 14 grips and writers and make-up artists will kill you!)
Four days? It’s just a choux bun really with a mousse filling, four days? Wow!
aww the ladybug spatula has been here since the beginning!
Oh, Jamie... looking over your older videos as I've watched most of your more recent ones. You're adorable in all of them and it makes me more willing to fail in the kitchen while I'm learning new things. I SO MUCH appreciate you!
You’re awesome. I can’t stop watching. Always lifts my spirits.
You don't necessarily need a tip for a piping bag. You can just cut the tip of the bag off until you get a hole that is appropriate for the viscosity of what you are piping. For the dough, just make it bigger until it pipes easily. When filling the bag, bring the opening down over the edge of the glass you are using to support it. Once you have the lower part filled, you can bring up the side of the bag and fill some more. Better yet, get bigger bags. Finally, twist the opening of the bag and fold it over so that it doesn't squirt out the wrong end.
ps: I think you upgraded the pot to stainless steel. Good for you. But for the next one, go fully clad and not with the disc at the bottom.
Todd! You’ll make a chef out of me yet! Thanks for more tips!!! 👊🏻
I AM ON CZcams!!! Jamie you have made my day, this rusty bones could not be happier.
I am sorry the dessert was not of your liking, i usually add a hidden jam or spread before/under the buttercream to add a something to the tastebuds. ❤
Awesome recommendation! I’m sure it was tasty...I was just exhausted by the whole process. Haha
@@antichef I bet you were, it's a marathon itself to make that thing.
try TORTA AHOGADA from Guadalajara, savoury and crazy yum.
I just found this channel and I think it's my new favorite thing. The editing is AMAZING!!!
Thank you!! Lots more coming!!
I think you overfilled your piping bag, leaving no space at the top to make a knot or twist to prevent the dough of spilling out at the top. Especially with something like choux dough, which requires a decent amount of pressure to get out of the piping bag, making a knot or twist at the top makes life a lot easier and less messy ;) try working in 2 batches next time or buy some bigger piping bags :)
Oh and while piping something, apply pressure with the hand at the top, not with the one holding the bag halfway down. Use your top hand to apply pressure and push the mixture down and use the other hand to guide the bag wherever it needs to go. Make sure you keep twisting the top as the piping bag empties to maintain pressure and steady piping!
I should have picked up the larger piping bags! 😫 I’m not sure why I decided on the smaller ones! I feel like any method I try it always spills out the top! I’ll try these tips next time!
Paris-Brest is my all-time favorite. I’m not really a dessert person, but this one drives me crazy … in a very good way. I can’t imagine what went wrong for you, except maybe you made the choux pastry and let it wait too long before you used it. I urge you to give it another chance but try to soldier on and do it all in one day, then serve it up with your drink of choice (very strong coffee for me, either black or with some cream) and watch a great bicycle-race film: Breaking Away. As I’m watching this in 2022 and your skills have improved mightily, I think you’ll do much better this time, should you try making it now. Please please please give it another shot! (It must be in one of Julia’s cookbooks.)
Just discovered your channel and loving catching up on all the vids .. great stuff, Jamie!
Gorgeous!
This episode is a gem!
Looks great man!! You're becoming quite the pastry chef. Tosi would be proud.
Thanks dude! mucho apreciado!
Mr Tracey,
As thank you... here it is SHELTON'S ALMOND CAKE
please enjoy with your beloved ones, as we do in my house.
150 g melted unsalted butter
100 g almond paste (homemade is best)
300g sugar
250g ap flour
1 tablespoon vanilla extract
2 teaspoon grounded cardamom
1 pinch of salt
2 eggs
+
After baking 100g of almond paste
Heavy Cream as wished
icing sugar
grounded cardamom.
Mix sugar, flour, cardamom and salt.
Crack in the eggs, add vanilla extract and mix in the almond paste and salt.
Stir the melted butter into a smooth batter.
Butter the sides of a baking sheet, dress the bottom with baking paper (baking sheet of 20-22 cm or any tray but do not allow the batter pour higher than 2cm.)
Pour the batter and bake approx. 15-20 minutes at 175C.
The cake should be sticky in the middle.
Let it cool.
Serve by spreading some almond paste on top, a scoop of whipped heavy cream. Sprinkle some icing sugar and a pinch of cardamom.
So cool! Thanks for sharing ;)
Now that you're a more experienced chef I'd like to see you take on this one again....especially since you clearly have an affinity with bicycle wheels!!!!
Yummmm. Not another cooking show is right. You are becoming a pastry chef. Keep going my friend. 👍🏼👍🏼👍🏼
👏🏻👏🏻 Thanks Izzie!
Good job. One of my favorite desserts, and sports-bicycling. Fun video. You’re f**king adorable. 😃🙌🏼🚴🏼♂️
Looks yummy, not sure I what to go through that much work but it was nice watching you doing it.
Enjoy the earlier videos as much as the later ones.
It would be neat to see you make this again, 5 years later, and see how you might like it now. Maybe with a different recipe?
I remember having a small pistachio Paris-Brest, just as small as a donut, and it was great.
Bravo!
Merci!!
👏🏼
I thought you were adorable now (2022) with Jamie and Julia - but damn you are even more adorable in this one.
Watching this after the Giant Cream Puff episode
I just found your channel😍 Honest, raw, funny as hell 😹
Thanks Lina!!
Very Good
..
The praline cream looks pretty good. Maybe I’ll do the chocolate one instead.
it looked like it was more work then enjoyment, but it was an adventure and that’s good for you, puts hair on your chest.
Every time an egg mixture doesn't come out of the bowl I'm now saying "Those are some stiff peaks.."
I have an idea that would be a lot of fun for you to make, somewhat easy too: bagels.
Great idea!
You need to push everything tight down and twist the top of the piping bag. Nothing will come out of the top
Get bigger piping bags!! You’ll love it!
I finally did!
4:15 is it the lighting? Those yolks are pale as...uh egg white!
once you put the batter in the piping bag and twist off the top and then fold over the little tip forms from the twist with your hand while you pipe you wont have that spillage at the top
I’ll give it a try!
I made this years ago and it was a lot of work! But I thought it was delicious! Except my husband decided it needed chocolate ‘spokes’ which ruined the whole esthetic.😮
I would love to see you make Russian honey cake 🍰
The Towering TEN-LAYER Russian Honey Cake
czcams.com/video/FGILALMajfY/video.html
I’m curious about cooking on a sharpie line…?
Hello
I can tell not a happy camper!
You over fill your pastry bag. There is nothing wrong with adding filling as needed
Kringle!!!!!!
Electric stoves are challenging. The odds were stacked against you.
You can buy pipping bag clips