How To make Paris Pastry Cheesecake

The Best Pastries & Chocolate In Paris | Kirsten Tibballs

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Premium-Cheesecake

Paris-Brest Recipe

Paris Brest has an incredible texture, a crispy shell of choux pastry, filled with an hazelnut and almond praline paste mousseline cream and topped with crunchy toasted almonds, hard not to fall in love with this.

To print the recipe check the full recipe on my blog:


#parisbrest #Frenchdessert #chouxpastry

Ingredients

Makes about 6-8 servings
Praline Paste (makes about 7 oz - 200g paste)
1/2 cup (75g) whole hazelnuts
1/2 cup (75g) whole almonds
1/2 cup (100g) sugar
2 tbsp (30ml) water
pinch of salt
Choux Pastry
1 cup (125g) all-purpose flour
3.5 fl oz (100ml) milk
3.5 fl oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Praline Mousseline Creme
2 cups (480 ml) milk
4 egg yolks
1/3 cup (70g) sugar
2 tbsp (20g) flour
1/4 cup (30g) cornstarch
1 tsp (5g) vanilla extract
1 tbsp (15g) unsalted butter
7 oz (200g) praline paste
2/3 cup (150g) butter, room temperature
Topping
1 egg, beated
almond flakes
powdered sugar for decoration



1. Prepare the praline paste. Preheat oven to 300F (150C). Place the nuts on a baking sheet and let them toast for 15 minutes.

2. Transfer the toasted nuts onto a clean kitchen towel and rub the nuts to remove as much skin as possible. Let them cool completely.

3. In a small saucepan heat sugar and water over medium high heat until turns golden brown. Stir in nuts to coat with the caramel and transfer the praline to a baking sheet to cool completely.

4. Break the praline into smaller pieces

5. Grind in a food processor until it gets into a thick paste, for about 10 minutes.

6. Refrigerate until ready to use.

7. Prepare the choux pastry. Line a baking sheet with parchment paper and draw a 8 inch (20 cm) circle. Flip the parchment paper, make sure the circle line is still visible.

8. Preheat oven to 350F (180C).

9. Sift the flour. In a saucepan bring the milk, water, sugar, salt and butter to a boil.

10. Remove from heat and add flour all at once and incorporate mixing energetically with a wooden spoon until homogenous.

11. Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.

12. Transfer batter to a large bowl and allow to cool. Add the eggs one at a time, carefully incorporating each into the batter using the wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter which still holds its shape.

13. Fit a pastry bag with a large ½ inch (1cm) round tip and pipe two circles of pastry next to each other following the drawn line. Pipe another one overlapping the first two. (with th eleftover dough you can make smaller paris-brest)

14. Brush with beaten egg and sprinkle almond flakes over the top.

15. Bake for 45-50 minutes until browned and puffed. Turn off the heat and let cool in the oven for 15 minutes with the oven door slightly ajar.

16. Remove from the oven and prick with a toothpick to let the steam escape.

17. Cool completely on a wire rack.

18. Meanwhile prepare the Praline Mousseline Creme.

19. First prepare the pastry cream. Whisk the egg yolks with sugar until slightly pale.

20. Incorporate the cornstarch and flour. Pour the milk into a saucepan and bring to a simmer. Pour about a third of the hot milk over the egg yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to a boil while stirring and thickens. Keep enough over heat to cook all the cornstarch. Remove from heat, add vanilla and incorporate 1 tablespoon butter.

21. Pour the cream into a clean bowl , cool slightly, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface.

22. When completely chilled mix until smooth. Add praline paste and mix until combined. Gradually mix in butter and continue mixing until creamy.

23. Assemble Paris Brest. Cut the choux pastry in half. Place the bottom part onto a serving platter.

24. Transfer the praline mousseline creme into a piping bag fitted with 1M star tip. Pipe 1 line of creme to fill the bottom then top with a thicker and beautiful decorated line of cream.

25. Top with the second half of pastry.

26. Refrigerate for at least 1 hour before serving.

27. Dust with powdered sugar and serve. Keep the leftovers refrigerated.


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Paris Pastry Cheesecake - Easy Recipe

#cheesecake #dessert #easyrecipe
3/4 cup sour cream
5 ounces cream cheese
1/2 cup sugar
1 egg
Cinnamon, optional (if used 1/4 to 1/2 teaspoon or to your taste)
1 (8-inch) graham cracker crust
1 can Comstock Original Country Cherry (pie filling & topping)

Place sour cream, cream cheese, sugar and egg to blender container and blend until smooth. (hand mixer or stand mixer or immersion blender can be used or whatever in your kitchen)

Turn into graham cracker crust and bake in 350 degree oven
20-30 minutes. (center may appear to be not solid, it’s okay).

Chill several hours, or overnight. After chilling, open can of cherries and add a little cinnamon (optional) on top, stir gently to mix in the cinnamon using a knife to reach deep down into the bottom of can.
Pour can of cherry topping on top of cheesecake. Refrigerate again to give the cherry topping a chance to gel, maybe 30-60 minutes.
Bon appetite!!!

Eton Mess Cheesecake | Nadiya's British Food Adventure: Episode 1 - BBC Two

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Watch the BBC first on iPlayer ???? Programme website: Nadiya bakes an Eton mess cheesecake and gives some tips on creating those finishing touches to her delicious dessert. Recipe:

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All our TV channels and S4C are available to watch live through BBC iPlayer, although some programmes may not be available to stream online due to rights. If you would like to read more on what types of programmes are available to watch live, check the 'Are all programmes that are broadcast available on BBC iPlayer?' FAQ ???? #BBCFood #BBCFood

Mango Passion Fruit Mousse Cake

The mango and passion fruit mousse cake recipe (the final cake is 16cm diameter x 4.5cm height)

* Almond dacquoise (almond sponge)
2 egg whites
40g sugar
15g almond powder (almond flour)
15g all purpose flour
1 tsp vanilla extract
2 tsp melted unsalted butter

* Mango passion fruit mousse
30g passion fruit juice (without seeds)
70g mango puree
10g sugar
25g white chocolate
1 gelatine sheet (1.5g)
100g heavy cream (35%)
10g powdered sugar

* Passion fruit jelly
80g passion fruit (including seeds)
20g sugar
1-2 tbsp water
a pinch of salt
1 gelatine sheet (1.5g)

* Diplomat cream filling
2 egg yolks
25g sugar
1 tsp vanilla paste
15g all purpose flour
150ml hot milk (70C)
2 gelatine sheets (3g)
200g heavy cream (35%)
10g powdered sugar

* Mirror glaze
80g sugar
80g water
80g glucose syrup
60g condendes milk
60g white chocolate
3 gelatine sheets (5g)
yellow food color

* Chocolate for decoration : 80-100g, extra passion fruit and mangos for decoration

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