Prep: 50 minutes, plus chilling time
Cook: 60 minutes
Serves: dinner party (8-10)
Difficulty: Cuisine: Saved: | 44 | Recipe by: Australian Eggs |
Indulge in a delectable dessert this Mother's Day with this Paris Brest recipe. Featuring a choux pastry shell that's light and airy, filled with a luscious passionfruit curd that has the perfect balance of tanginess and sweetness, dessert is an impressive and delightful treat.
Credit: Whisk Media Group
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Paris Brest with Passionfruit Curd
Ingredients:
Choux Pastry
Passionfruit Curd
Top tips for amazing Lemon Curd
![Top tips for amazing Lemon Curd](/sites/default/files/styles/card_mo/public/collections_image/how%20to%20make%20lemon%20curd.png)
Method:
Choux Pastry
- Preheat oven to 200°C (fan-forced). Draw an 18cm round circle on a sheet of baking paper. Turn paper over and line a large oiled round baking tray
- Place butter, sugar, milk, and water in a saucepan over a medium heat. Bring to the boil then remove from the heat immediately, do not allow it to continue to boil. Using a wooden spoon, quickly stir in the flour
- Return pan to the heat. Stir continuously for 3-4 minutes, or until dough pulls away from the side of the pan. Transfer hot dough to the bowl of a stand mixer to cool
- Using a whisk attachment, beat dough on high speed, scraping down the sides. Slowly add ½ tablespoon of beaten egg at a time. This should take about 5 minutes and mixture should come together as a smooth dough
- Spoon dough into a piping bag fitted with a large 2cm round nozzle. Pipe a ring of pastry on each side of the marked circle, using ⅓ of mixture for each circle (they should be slightly overlapping). Pipe a third and final ring on the top using remaining dough. Brush generously with extra egg and scatter with almonds
- Bake pastry for 10 minutes. Without opening the oven door, lower oven temperature to 170°C and bake for a further 30 minutes, or until golden, hollow and puffed. Remove and cool on tray for 5 minutes before transferring to a wire rack to cool completely
Passionfruit Curd
- Whisk eggs, sugar and passionfruit in a heatproof bowl. Place over a saucepan of gently simmering water and cook, stirring, for 3 minutes or until sugar has dissolved
- Gradually add the butter, 2 pieces at a time, whisking continuously. Mix together lemon juice and cornflour. Add to curd and cook, stirring, for a further 4-5 minutes or until mixture has thickened
- Remove from heat. Cover the surface with a sheet of plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold
- To assemble, use a serrated knife to cut the Paris brest in half horizontally. Dollop curd evenly onto the base
- Spoon whipped cream into a piping bag fitted with a large star-shaped piping tip. Pipe cream onto curd and top with strawberries and extra passionfruit pulp. Top with pastry lid and dust with icing sugar mixture
Tips & Hints:
- Paris Brest must be refrigerated after assembly and is best served within 2 hours
- You will need approximately 3 to 5 passionfruit for this recipe
- Curd can be made up to 3 days in advance. Cover and refrigerate
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