Orange Paris-Brest
 
Makes 12 Paris-Brest
Ingredients
  • ½ cup plus 1 tablespoon (127 grams) Président unsalted butter
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • 2 teaspoons (8 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1¼ cups (156 grams) all-purpose flour
  • 5 large eggs (250 grams), room temperature
  • 1 large egg white (30 grams), room temperature
  • Orange French Buttercream (recipe follows)
  • Garnish: sliced almonds
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Using a serrated knife, cut each Paris-Brest in half horizontally. Fill a piping bag fitted with a 3⁄8-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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/orange-paris-brest/