Give your holiday table a touch of elegance with this citrusy take on one of France’s most iconic pastries, the Paris-Brest. Président® butter delivers exceptional light and airy texture to the signature pâte à choux base while imparting a velvety richness to the orange zest- and liqueur-spiked pastry cream.
Prep Time30 min
Cook Time25 min
- ½ cup Président unsalted butter, Plus 1 tablespoon
- ½ cup Water
- ½ cup Whole milk
- 2 tsp Granulated sugar
- ½ tsp Kosher salt
- 1 ¼ cup All-purpose flour
- 5 whole Large eggs, Room temperature
- 1 whole Large egg white, Room temperature
- 1 whole Garnish: sliced almonds, sugared rosemary, and sugared cranberries
- Preheat oven to 375°F (190°C). Using a permanent marker and a 3-inch round cutter as a guide, draw 6 circles each on 2 sheets of parchment paper (12 circles total). Turn parchment over, and place on 2 baking sheets.
- In a medium saucepan, melt butter over medium heat. Add ½ cup (120 grams) water, milk, granulated sugar, and salt; bring to a boil. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With mixer on low speed, beat until dough is warm to the touch, about 1 minute. Add eggs and egg white, one at a time, beating until combined.
- Transfer batter to an 18-inch piping bag fitted with a 9⁄16-inch star tip. Place tip on a drawn circle, and start by applying even pressure. Hold tip about ¾ inch above parchment paper, and slowly pipe around drawn circle. Begin to lessen pressure on piping bag as you come to end of circle; stop applying pressure, letting it overlap slightly. Wet your finger with water, and smooth down overlap. Repeat with remaining batter. Top with sliced almonds.
- Bake for 15 minutes. Rotate pans, and bake until puffed and golden brown, about 10 minutes more. Remove from pan, and let cool completely on wire racks.
- Using a serrated knife, cut each Paris-Brest in half horizontally. Fill a piping bag fitted with a ⅜-inch open star tip with Orange French Buttercream. Pipe tall rosettes around bottom half of each Paris-Brest. Cover with top half of each Paris-Brest, and press down gently. Garnish with sliced almonds, sugared rosemary, and sugared cranberries, if desired. Serve immediately, or refrigerate until ready to serve. These are best served the same day.
Orange French Buttercream
- 1¾ cup Granulated sugar
- ¼ cup Packed orange zest (about 4 oranges)
- 4 whole Large egg yolks, Room temperature
- 2 whole Large eggs
- 2 cup Président unsalted butter, Softened
- 1 tbsp Orange liqueur
- ¼ tsp Kosher salt
Orange French Buttercream
- In the bowl of a stand mixer, whisk together sugar and orange zest by hand until combined. Whisk in egg yolks and eggs. Place mixer bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 155°F (68°C) to 160°F (71°C).
- Carefully return bowl to stand mixer fitted with whisk attachment, and beat at high speed until bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. Beat in liqueur and salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature, and rewhip before using.