Eddie Benghanem’s Paris-Brest – Regal

Ingredients:

• 125g butter
• 250g flour
• 5 eggs
• 1 pinch of salt
• 50g ground almonds
• 500ml milk
• 2 egg yolks
• 100g sugar
• 250g butter, softened
• 50g icing sugar
• 125g praline
• 50g flaked almonds

Instructions:

The choux pastry:

1. Preheat the oven to 200°C.
2. Melt the 125g of butter with 250ml of water in a saucepan.
3. When it comes to a rolling boil, add 250g of flour and stir until it comes off the sides easily and forms a smooth ball.
4. Take it off the heat and add one egg at a time, stirring well in between each addition and make sure that the egg is fully incorporated before adding the next one.
5. Add a pinch of salt and 50g of ground almonds.
6. On a greaseproof paper lined baking tray, form a circle, about 25cm in diameter, or a little larger if your baking tray allows for it, using a piping bag or a spoon.
7. Sprinkle some flaked almonds on top of the pastry.
8. Bake in the oven for 25 minutes.
9. Once done, remove from oven and let cool completely.

The pastry cream:

1. In a medium saucepan, heat the milk and vanilla over medium heat until warm.
2. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick.
3. Temper the egg mixture by adding the warm milk to it a little at a time, whisking constantly so that the eggs don’t cook.
4. Return the mixture back into the saucepan and cook over low heat, whisking continuously, until thickened and smooth, around 5 minutes.
5. Remove from the heat and let cool to room temperature, covering the surface with clingfilm to avoid a skin forming.
6. Once cooled, beat the 250g softened butter and the 50g icing sugar in a mixing bowl until creamy.
7. Gradually beat in the pastry cream until it forms a light, aerated mixture. Then beat in 125g of praline.

Assembly:

1. Cut the choux pastry in half horizontally, with a serrated knife.
2. Pipe the cream mixture into the choux ring using a piping bag, then put the top half of the pastry ring back on top of the cream.
3. Sprinkle with a little more praline and dust with some icing sugar for decoration and extra sweetness.
4. This dessert should be kept in the fridge until ready to serve.

Verdict:

Eddie Benghanem’s Paris-Brest – Regal is a classic French dessert that is a choux ring filled with pastry cream and praline and is truly spectacular. The taste is a delicious and delicate blend of rich flavours with a combination of nuts and cream. The recipe may seem challenging, but it is definitely worth the effort.

Serving Suggestions:

This dessert is perfect for an impressive dinner party or special occasion. Serve chilled and garnish with a sprinkle of praline and some fine icing sugar.