Hello there and welcome back to Bake Experiments - on a mission to make patisserie easier for the home baker. Ta for being here!
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Ahh, the Paris-Brest. A wheel of choux pastry, which takes its name from the Paris-Brest-Paris cycling race.1
Traditionally filled with praline cream, I have gone a little off-track today and filled these mini versions with a crunchy salted pistachio brittle, and an orange & white chocolate ganache. Ganache isn’t too difficult to make or pipe, so this is an easier introduction to Paris-Brest for the home baker.
For the uninitiated, at Bake Experiments, 2025 is all about improving choux technique. Focusing on a technique for each post, and gradually building on them as the months go by.
We have explored Chocolate & Rose Eclairs, Persian Love Cake inspired Choux …
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