Raspberry Almond Paris-Brest: A French Pastry Masterpiece
A French pastry ring reimagined with tangy berries and nutty elegance. Golden loops of choux pastry filled with raspberry almond cream.
Ingredients
Scale
- 1 cupwater
- 1/2 cupunsalted butter
- 1 cupall-purpose flour
- 4large eggs
- 1/2 cupalmond flour
- 1 cupfresh raspberries
- 1 cupheavy cream
- 1/4 cuppowdered sugar
- 1 tspvanilla extract
- Sliced almonds for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Remove from heat and quickly stir in flour until a smooth dough forms.
- Beat in eggs one at a time until dough is glossy. Pipe dough into a ring shape on prepared baking sheet.
- Bake for 30 minutes until golden and puffed. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in almond flour and crushed raspberries.
- Slice cooled pastry ring horizontally and fill with raspberry almond cream. Garnish with sliced almonds and fresh raspberries.
Notes
You can customize the seasonings to taste.