Anna Makes Paris-Brest Pastries from France - with Peanut Butter Filling! | Food Travel Diaries
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- čas přidán 13. 02. 2023
- Recipe below - follow along! The Paris-Brest pastry was created over 100 years ago in honour of the Paris-Brest-Paris long-distance bike race. Shaped like a bicycle wheel, the pastry was meant to fuel cyclists (there were no protein shakes 100 years ago!). This show-stopper dessert, which is often filled with a nut-flavoured cream-in this case, Peanut Butter Diplomat Cream - is as popular as ever.
Anna's Food Travel Diaries is #sponsored by Rolling Meadows!
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• Recipe Information •
Makes 6 pastries
Prep Time: 10 minutes
Cook Time: 30 minutes
Will keep in fridge for up to 2 days if wrapped.
• Ingredients •
Praliné Peanuts (makes about 2 cups):
2 Tbsp (30 mL) water
1 tsp lemon juice or white vinegar
½ cup (100 g) granulated sugar
2 cups (270 g) whole toasted & unsalted peanuts
Diplomat Cream:
⅔ cup (140 g) granulated sugar
¼ cup (30 g) cornstarch
2 cups (500 mL) 2% milk
6 large egg yolks
¼ cup (60 g) unsalted butter, cut into pieces
2 tsp vanilla extract
2 tsp (7 g) gelatin powder
2 Tbsp (30 mL) cold water
¾ cup (187 g) smooth peanut butter
1 cup (250 mL) whipping cream
Choux Paste:
¾ cup (175 mL) water
¼ cup (60 mL) 2% milk
½ cup (115 g) unsalted butter
2 tsp granulated sugar
½ tsp fine salt
1⅓ cups (200 g) all-purpose flour, sifted
4 large eggs, at room temperature
1 egg whisked with 1 Tbsp cold water
Icing sugar, for dusting
• Directions •
Praliné Peanuts:
1. Line baking tray with parchment paper or silicone mat.
2. Measure the water & lemon juice (or vinegar) into a saucepan, then add sugar. Boil over high heat without stirring, and uncovered, until sugar reaches 240°F (116°C) on a candy thermometer.
3. Remove the pot, stir in the peanuts to coat them, then return the pot to the high heat. Stir until the sugar turns a rich amber colour. Quickly scrape the peanuts onto the baking tray and spread them out. Cool the tray on a wire rack completely before using.
4. Chop the praliné by hand for larger pieces or pulse in a food processor for a finer praliné. Store the praliné in an airtight container in the pantry for up to 6 weeks.
Diplomat Cream:
1. Whisk the sugar and cornstarch together in a large saucepan, then whisk in milk, followed by egg yolks. Place the butter and vanilla in a medium heatproof bowl and set a strainer on top.
2. Bring the milk mixture to simmer at just above medium heat while whisking constantly (but not vigorously), until it begins to bubble and is very thick (about 10 minutes). Pour the custard through the strainer, using the whisk to push through. Remove strainer and whisk custard until the butter has melted.
3. Stir the gelatin powder with cold water in a small dish and set aside for a minute.
4. Whisk the gelatin, then peanut butter, into the pastry cream. Place a piece of plastic wrap directly on the custard's surface. Let cool until it reaches room temperature (about 90 minutes).
5. Using a whisk, or stand mixer with whip attachment, whip the cream until it holds a soft peak. Add cooled custard all at once and fold in until incorporated. Cover and refrigerate until set (at least 2 hours).
Choux Paste:
1. Bring water, milk, butter, sugar and salt to simmer in a medium saucepan over medium-high heat. Reduce heat to low and stir in flour with a wooden spoon, stirring vigorously until the dough no longer sticks to sides of the pot. Scrape into a large bowl.
2. Using electric beaters, or stand mixer with paddle attachment, beat paste at medium speed for a minute or two to cool.
3. Break four large eggs into a bowl and whisk to blend a little. Add a third of the eggs to the flour mixture while beating at medium speed, and mix until blended, scraping down the sides of the bowl. Add remaining eggs in two more additions, blending and scraping the bowl after each addition, until a smooth paste. Work with the choux paste while warm.
4. Preheat oven to 400°F (200°C). Trace six 3½-inch (9 cm) circles onto parchment paper. Turn the sheets upside down (marker lines face down) onto baking tray.
5. Spoon the choux paste into large piping bag fitted with large plain or star tip. Pipe paste rings following the traced lines, then pipe a second ring inside the first rings. Pipe a third ring over the seam where the two bottom rings meet. Brush the Paris-Brests with the whisked egg.
6. Bake the pastry rings for 15 minutes, then reduce the oven to 375°F (190°C) and bake for another 12 to 15 minutes, until a rich golden brown.
7. Let the pastries cool on the tray on a rack for 10 minutes, then gently lift them off the tray to cool completely on the rack before filling.
8. Slice each choux ring in half horizontally. Fit a large piping bag with a large star tip and fill with the chilled diplomat cream. Pipe generous dots onto the bottom half of each choux ring. Sprinkle with the chopped peanut praliné. Set the top half of each choux ring on the filling and gently press it in place. Dust generously with icing sugar and chill until ready to serve. - Jak na to + styl
Wow!!! 🤩 These look crazy delicious!!! 😋 Can't wait to try! I LOVE Choux pastry and Diplomat cream...so your take on these two recipes alone are so welcome! 😊 Anna's Food Travel Diaries...LOVE IT! 🤩 Thank-you, Anna for the recipes!!! 🥰
Yum. Looks like you had lovely holiday Anna.😊
These french pastries looks beautiful and irresistibly delicious !!!!!! Can't wait till I make them !!!!!!!!!!!!!!!!!!
I just made this and it turned out amazing! My very first time making pastry dough 😊 Thank you for the excellent instructions! I always find you give the perfect amount of details, and your love for baking really shines through.
Thank you for sharing your travels and food Anna!
These look Delicious 😋 I 'd forgotten all about this choux my last year at high school cooking classes, we did four weeks on different pastries this was my exam piece but it had Strawberry 🍓 jam I made and fresh cream, this was way back in 1974. It's funny the memories we have attached to food.
Absolutely Divine! 💯❤
Anna that looks so yummy in tummy love the cream with peanutbutter and the sugar peanuts again yummy thanks for sharing this recipe with us
Well done back Anna we miss you nd thank you for the good recipes bless to you nd your family
Been to both cities you mention. Portugal was awesome and so are the Natas!
It’s my favorite dessert 😋 I am going to make it later today. Thank you!
Love your show Anna special follow you to shop in Paris n you bought a box of cake n looking at you enjoy every type of cake so yummy just to see you enjoyed them
Thanks for sharing all your best recipes ❤❤❤
I like this idea choux and peanut butter.
Incredible!!! the story, the pictures, the recipe, the way of teaching, everything. I felt like I was in France. Hugs from Colombia.
I miss watching anna olson with my old phone he is my childhood he inspired me how to cook and my dream right now is to become a chef i wish a good life anna olson
Wow!!looks great Anna..love you always..my favorite chef...keep safe..
so glad Anna is still making videos! love her
these look delicious😍 thank you so much for sharing your amazing joinery will try for sure
I can’t wait to make these!!! ❤
I am making this for my birthday…thanks Anna!!
Can’t wait to try out the diplomat recipe tomorrow!
Will definitely be making these! They look delicious
Great video Chef! I love the storytelling and of course, the recipe looks amazing. I will be visiting the South of France in May and will try to check out the bakeries you've recommended!
Choux pastry is my favorite desert ! THANKS FOR SHARING YOUR DIARY !!!😊
Anne ur videos r amazing ur instructions r on piint everything works so grateful i found ur site i also watch ur tv shows reminds me of being back at the C.I.A u should write a book outstanding
Wow zabardast recipe thanks for sharing big like 👍 🤩 😍 🥰 💞💞💞💕💕💕
Super👍 no words❤ well prepared with nicely explanation of this yummy😋 amazing peanut paste is wow really these looks so crazy and inviting us thanks a lot waiting from India yr next vdo 🌹
ur amazing anna,tyvm for teaching us this dellights
Thank you, that was wonderful. You explain everything very clearly and well. I'm going to make an original recipe first as I love that hazelnut flavour but hope to then try your peanut butter one.
you make everything look so easy 👌
I wanna try this recipe😍
This is what i'm waiting for😍
You have been my hero for years now. Your recipes are my favorites, tried and true.
Can you please show us opera cake next?
thank you for this video
I love Anna
Thank you 🌻🌼🌷🌻
Love you Anna 🥰
Thanks Anna .. pl do share more french desserts . This food diary inspirational idea is awesome . Take care 🇵🇰
Adore you since so many years 🥰
Omg!! 😭 I remember watching you in "Bake with Anna Olson" before. It's so good to see you again!!! ❤️❤️
Thanks, Anna, I love it. I'm going to make them. Can you share the name of the market and the place you went? I'm planning a trip. Thanks, and be blessed you and the team.
Hi Anna, I watched your channel, it was like having a nice trip together, I love baking and learning many kinds of bread from your channel, thanks for sharing💖🎀
Bro i remember watching her on my tv like a few years ago and shes still doing it
Great video! I just recently made Paris brest for the first time & was so shocked how easy the choux dough was to make. Your version looks fantastic, & I agree the bread & pastries in southern France (along with the wine 😉) were among the highlights. Did you get to Biarritz? Beautiful beach town. Will definitely check out your other recipes ❤
Very Good cooking videos now...with the trips shown. Congratulations 🎉🎉🎉
👍😋😋
And the need to make this is so strong....
It looks delicious. Any other filling cream that works wth this pastry? Thank you for your answer.
Hi Anna, thanks for this amazing recipe. Do you think it’s ok to use natural peanut butter or will the cream turn out too liquid?
I just made this with natural peanut butter and it worked! When I was adding the whip cream, I was worried because it was still pretty thin, but after refrigerating for a few hours it became mouse-like and sturdy. It wasn’t as sweet as I wanted, so I did add a little powdered sugar to the whip cream (maybe a tbsp). And when I added the peanut butter I tried to bypass the oil and get the thickest part of peanut butter I could. Cant wait to try different flavours - this diplomat cream is delicious!
@@hazelv90 great! And thank you for these tips!
I love the travel clips and this recipe. Question - with the very high price of eggs, is it possible to make the pastry cream using either less egg yolks or using whole eggs? Than you.
👍👍👍🌷😁
what do I add to the cream instead of peanut bitter if I want to keep the hazelnut flavor?
You can buy hazelnut butter/spread in specialty stores. I wonder if nutella would work too.
Hello Nice to see you
Did u change your old kitchen
Can u do one last video in that yellow color kitchen
Hi Anna,
Could we omit the gelatin powder? It’s hard to find gelatin powder that doesn’t smell fishy /smell unpleasant.
Kindly lend us opinion or do teach us about gelatin, types of best gelatin and their usage for different types of pastry making.
Thanks so much.
👍👍👍👏👏👏😍😍😍
Una pregunta
Bueno saludos desde México
El otro día hice un pan de elote en mi casa y al molde en forma de rosca le puse mantequilla y harina y también le puse papel encerado a la base con mantequilla también y se puso la mezcla en el molde de aluminio y al salir del horno el papel quedó entre el pan
O sea pan papel y pan
No sé a qué se deba
Tendrá alguna respuesta para mí por favor
Gracias por todas sus recetas y videos
I can never get my gelatine to melt right. Any hints Anna???
graet
WITCH..Robert thanks you AnnA
Dear Anna, please enable Farsi subtitles for Iranian women
How do You stay so slim???!!!
I don't know how she does it either! And she still looks as young and beautiful as she did years ago when she created Sugar for The Food Network.
C'est vrai que le Paris-Brest est fantastique ! C'est bien de le faire connaître de l'autre côté de l'atlantique ! Mais pas avec du beurre de cacahuète ! 😢
Everything she bakes is definitely delicious, but the result is always an American taste that is still different from the original.
if your rich $$$
إبتسامة وحلويات انت لا تقولين أحد
kid has peanut allergy :/ have to pass on this recipe.
Why make that now. The race is in august……
Too long
not interested, as I HATE peanut butter.
Sod off and take your meds.
Perhaps it's possible to leave out the peanut butter without affecting the outcome? Use extra vanilla, maybe...Making it a totally vanilla diplomat cream instead! It's worth a try unless you don't like choux pastry/eclairs, etc. I would just for the sake of trying this incredible dessert that Anna has so kindly shared with us! Thank-you Anna!!! 😊
Lots of peanut allergies.. would almond butter work?
Is this in any of your xookbooks? Recemtly got 3 of them - "baking day" & "set for the holidays" & "baking wisdom"