Baking Classics
The Technique
Paris-Brest
Paris-Brest is traditionally prepared & served as a dessert made from Pâte à Choux that is filled with cream. The paste is piped in mounded rings to resemble the wheel of a bicycle as it was first created in 1910 to honor the race of the same name. Paris-Brest Canapés are inspired by this classic pastry however they rings are fashioned from a recipe of Gougeres choux paste & piped onto parchment paper-lined half sheet pans as small, bite-sized morsels. These pastries puff little during baking to maintain their shape so sandwiching two with a Gournay-style Fresh Herb Cheese makes them ideal to offer with cocktails to guests when entertaining. Learn how to make an eye-catching conversation starter for your next spring party.
Paris-Brest Canapés With Fresh Herb Cheese
makes 4 1/2 dozen
1/2 cup whole milk
1/2 cup water
1/3 cup butter
1/2 tsp kosher salt
1 cup all purpose flour
A pinch of freshly ground black & ground red pepper
3 eggs, room temperature
1/2 cup packed freshly shredded Parmesan cheese
Fresh Herb Cheese
Combine the milk, the water, the butter & the salt in a 2 quart saucepan. Bring to a rolling boil where bubbles are all over the surface, over Medium-High heat. Whisk together the flour & the ground red pepper; add to the mixture all at once & stir vigorously using a wooden spoon until incorporated & a crust forms on the bottom of the pan. Cook 2 minutes, stirring constantly. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Fold in the cheese. Transfer the choux paste to a piping bag fit with a 1/4-inch star tip.
Preheat the oven to 400 degrees. Pipe rings of choux paste approximately 1/4-inch high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Bake 20 minutes or until golden brown. Cool completely. Pipe Fresh Herb Cheese on half of the baked pastry then top with the remaining pieces. Serve immediately.
Fresh Herb Cheese
makes 1 1/2 cups
1 {8-oz} package cream cheese, softened
1/4 cup butter, softened
1 Tbsp chopped fresh dill
1 Tbsp chopped fresh parsley or chives
1/2 tsp lemon zest
1 tsp fresh lemon juice
2 garlic cloves, pressed
1/4 tsp kosher salt
Freshly ground pepper
Beat the cream cheese with an electric mixer until creamy & smooth. Scrape down the bowl sides occasionally. Blend in the butter. Fold the dill, the parsley, the lemon zest, the lemon juice, the garlic & the salt into the cheese mixture using a rubber spatula. Season with freshly ground pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Paris-Brest Canapés
Paris-Brest Canapés may be formed from a basic savory Pâte à Choux. Pipe the designs in bite size portions so that they are easy for guests to manage. These appetizers are meant to be eaten the same day in which they are prepared. Bake them in the morning then fill just before serving & passing.
The Technique
A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.
No. 1
Preheat the oven to 400 degrees. Pipe rings of choux paste approximately 1/4-inch high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart.
No. 2
Bake 20 minutes or until golden brown. Cool completely.
No. 3
Pipe Fresh Herb Cheese on half of the baked pastry then top with the remaining pieces. Serve immediately.
The Tune
“Our Love Is Here To Stay” Billie Holiday
httpa://www.youtube.com/watch?v=oqgM7NOcHkc
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