topfood.cloud
All recipes
Cake
Baked goods

Cake

300 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. You can prepare the famous "Paris-Brest" cake at home—simply make choux pastry, bake a round cake from it, and spread it with nut cream. The result is a very light cake thanks to the choux pastry, while the aroma of praline and vanilla sugar makes this pastry especially appetizing. I recommend using almonds both as a decoration and as the base for praline, preferably toasted beforehand. Below you will learn,

Instructions

  1. 1

    Step 1

    Step 1

    1. Pour boiling water over the almonds and let them sit for 10 minutes. Remove the skins, chop, and fry until golden. Let cool. Combine sugar with water and cook, without stirring, until golden. Add the nuts and mix well.

  2. 2

    Step 2

    Step 2

    2. Evenly spread the mixture onto baking paper and let it set. Then grind the mixture with a blender.

  3. 3

    Step 3

    Step 3

    3. In a saucepan, combine water, milk, salt, and butter. Bring to a boil, add sifted flour, and stir until the mixture forms a ball. Transfer to a bowl. Beat the room-temperature eggs and add them to the dough in two batches, mixing well each time.

  4. 4

    Step 4

    Step 4

    4. Transfer the dough into a pastry bag and pipe three 13 cm diameter rings onto baking paper (one on top of the other). Remove air bubbles with a toothpick. Brush the top with egg and sprinkle with almonds. Bake in a preheated oven at 180°C for 40 minutes.

  5. 5

    Step 5

    Step 5

    5. Pierce holes in the side parts of the dough, then place in a preheated oven at 160 degrees for 15 minutes. Let the cake cool completely. Mix the egg yolks with sugar, vanilla sugar, and starch.

  6. 6

    Step 6

    Step 6

    6. Pour in the milk brought to a boil, stirring constantly. Return to the heat and cook until thickened, stirring constantly. Transfer the mixture to a bowl and cool completely, stirring occasionally.

  7. 7

    Step 7

    Step 7

    7. Beat the butter at room temperature with a mixer for five minutes. Gradually add the cooled cream to the butter, one spoonful at a time, beating thoroughly after each addition. Finally, add the praline.

  8. 8

    Step 8

    Step 8

    8. Insert the "star" tip into the piping bag and pipe the cream onto the halved cake layer, forming a mound. Refrigerate the cake for 2 hours.