sweets

Coconut Paris Brest

Hello and happy Tuesday my blossoms! Today’s recipe sounds super fancy because it IS, but it’s also not super hard to make, which in my book is always a plus. What is a Paris Brest you ask? Aside from something that made all my siblings laugh every time I said it, a Paris Brest is a ring of choux pastry, the kind you would have in an eclair or a cream puff, cut in half and typically filled with praline cream and topped with a dusting of powdered sugar. When I served this to my family the other day, my Grandpa, being the world traveler that he is, wondered if this pastry got its name by being served on the train between the cities of Paris and Brest in France. Turns out he’s not that far off, because when I searched for the origin of this dessert, I found that it was commissioned by Pierre Giffard, a French journalist, to commemorate a bicycle race from Paris to Brest and then back to Paris. Who knew?

So, recently, I came across this recipe from Zoe Bakes for a Raspberry Paris Brest and I was immediately interested. However, I had been using too much raspberry in my baking recently, so I decided that I would take the basic idea for this pastry and try something different. We had a lot of shredded coconut leftover from the holidays so suddenly it hit me: a Coconut pastry cream filled Paris Brest complete with toasted coconut. And wow was I happy I tried this because it is a DREAM. The pastry cream is made with cans of coconut milk rather than whole milk, which provided a delicate coconut flavor amplified by the toasted flakes that I sprinkled on top. While this is best consumed the same day that it’s been assembled, that won’t stop me from eating this until there is not a scrap left. Also a note, the dough recipe below will leave you with a lot leftover if you’re simply piping the three rings for your pate a choux. I got nervous and underestimated how much it would grow while baking, so I added more piped rings until I had used all the batter, and it produced a truly enormous ring. Like bigger than my head, could have maybe used it as a hoola hoop. This was not a problem for me because I have a big family and I love baked goods, but if you fear it will be too much, only pipe the original three rings and save the rest of the dough for some eclairs or even a second Paris Brest with a different flavor combo!

 

Now that that’s settled, here are 5 things to be happy about today:
ONE. The smell of fresh coffee and bacon waking you up on a Saturday morning.
TWO. Getting an unexpected letter or message from someone you love.
THREE. Grilled cheese and tomato soup.
FOUR. Trying something new at a restaurant and discovering you love it.
FIVE. When winter days start getting longer and the sun stays up past 5pm.

Happy? Good. Let’s bake!

Makes: 1 12-inch choux ring, or 1 8-inch ring with leftover dough
Prep Time: 1 hour 30 minutes
Bake Time: 50 minutes

Pâte à Choux Ingredients

½ cup whole milk
½ cup water
1 stick (8 Tbs.) unsalted butter, cut small
1 Tbs white sugar
½ tsp salt
1 cup all-purpose flour
4 large eggs, room temperature
Egg wash; 1 egg + 1 Tbs water
¼ cup slivered almonds

Pâte à Choux Steps

ONE. To start, set up a large sheet pan with parchment paper, and trace an 8-inch circle on the opposite side of the paper. Flip the paper back over so that you can see the traced circle but no pencil lead will get on the pastry.

TWO. In a large saucepan, bring the milk, water, butter, sugar, and salt to a simmer over medium heat. Once at a rapid simmer (not before!), add the flour and stir with a wooden spoon. Cook the mixture on low heat, stirring until the dough forms a smooth ball, about 4-5 minutes.

THREE. Transfer the dough to the bowl of a stand mixer and begin mixing. Add the eggs one at a time until the dough becomes smooth and sticky, and not too stiff so that the mixture can be piped and will rise nicely.

FOUR. Set up a piping bag with a large round tip, then fill the bag with your dough. Pipe an even circle around the outside of the traced circle on your parchment paper, then pipe a second circle inside of the first. Pipe a third circle on top of the first two circles, in the seam between the two. Now, because I had so much dough left, I then added a third ring to the bottom layer, then a second to the middle, and one on the very top, but be warned, this makes a very wide Paris Brest (not that that’s a bad thing AT ALL). If you have a lot of dough left over but don’t want to make an enormous pastry, you could always make some eclairs as well! Just pipe the remaining batter into logs and bake.

FIVE. Paint the ring of choux dough with egg wash, and sprinkle the almonds evenly on top. Bake the dough at 375ºF for 30 minutes, then, without opening the oven door, reduce the temperature to 350ºF ad bake for an additional 20 minutes, or until the top is evenly golden. Turn the oven off and allow the pastry to cool there for one hour.


Coconut Pastry Cream Ingredients

4 cups canned coconut milk (I used Goya)
1 cup white sugar, divided
4 Tbs unsalted butter
½ tsp salt
2 tsp vanilla extract or vanilla bean paste, or 1 whole vanilla bean, deseeded
6 Tbs cornstarch
2 eggs
6 egg yolks

Coconut Pastry Cream Steps

ONE. Bring the coconut milk, ½ cup sugar, butter, salt, and vanilla to a light boil in a heavy-bottomed saucepan on medium. Remove from heat.

TWO. In a medium-sized bowl, whisk together the sugar and cornstarch to get rid of any lumps. Add the eggs and egg yolks to this bowl and whisk until smooth and combined.

THREE. Carefully and slowly drizzle some of the hot coconut milk mixture into the egg mixture, whisking constantly to temper the eggs but not cook them. When the eggs are warm to the touch, pour them back into the saucepan with the milk and return to a boil. Stirring constantly, the mixture will get thick pretty quickly, but continue to cook for 2-3 minutes so that the custard will set and won’t separate.

FOUR. Strain the pastry cream through a sieve into a large bowl to catch any stray cooked egg, then press a sheet of plastic wrap to the surface to prevent a skin forming. Chill in the freezer for 15 minutes to cool the eggs, then keep in the refrigerator until you’re ready to use.


Assembly Extras

½ cup coconut, toasted at 325ºF until golden
Confectioner’s sugar, for dusting

Assembly Steps

ONE. Using a flexible bread knife, slice the pastry ring in half long ways. Fit a piping bag with a large round tip and fill with the pastry cream. Pipe a generous layer of cream inside the bottom ring, then top with a generous sprinkling of toasted coconut. Repeat with another layer of pastry cream and coconut, then place the top ring back on top. Generously dust with the confectioners sugar and TADA!! Serve in slices and tell everyone you went to culinary school in Paris.

 

 

YAY!! xoxoxoxoxD

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