Brown Sugar Paris-Brest

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brown sugar paris-brest

A magnified and magnificent take on the French classic, this Brown Sugar Paris-Brest has a delicate molasses flavor in both the choux ring and the diplomat cream thanks to C&H® Light Brown Sugar.

Brown Sugar Paris-Brest
Makes 1 (11-inch) Paris-Brest
  • ⅓ cup (76 grams) unsalted butter, cubed
  • ⅓ cup (80 grams) water
  • ⅓ cup (80 grams) whole milk
  • 1½ teaspoons (7.5 grams) firmly packed C&H® Light Brown Sugar
  • ¼ teaspoon (1.5 grams) kosher salt
  • ⅔ cup (83 grams) all-purpose flour
  • 4 large eggs (200 grams), room temperature and divided
  • ¼ cup (20 grams) sliced almonds
  • Brown Sugar Diplomat Cream (recipe follows)
  • 1 (6-ounce) container (170 grams) fresh raspberries
  • Garnish: confectioners’ sugar
  1. Preheat oven to 375°F (190°C). Using a permanent marker and an 8-inch round cake pan as a guide, draw a circle on a sheet of parchment paper. Turn parchment over, and place on a baking sheet.
  2. In a medium saucepan, bring butter, ⅓ cup (80 grams) water, milk, brown sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls from sides of pan and forms a ball, about 1 minute. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until dough cools slightly, 30 seconds to 1 minute. Add 3 eggs (150 grams), one at a time, beating until combined after each addition. (Batter will be shiny and slowly move back together when a spatula is dragged through it.)
  3. Transfer batter to a large pastry bag fitted with a ¾-inch round piping tip (Ateco #809). Holding piping tip at a 45-degree angle, pipe a circle of choux along inside of drawn circle; pipe a circle along outside of drawn circle, right next to first piped circle, pushing choux into other circle to connect them fully. Pipe a third circle, on top of the first two, in center. Smooth with an offset spatula. Wet your finger with water, and press down any tips to create a smooth top, if necessary.
  4. In a small bowl, light whisk remaining 1 egg (50 grams). Carefully brush choux with egg wash, making sure not to have a ton of excess fall onto parchment. Top with almonds.
  5. Bake for 15 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until fully puffed and deep golden brown, 25 to 30 minutes more. Let cool completely on pan.
  6. Using a serrated knife, cut cooled pastry in half horizontally. Set top aside.
  7. Place Brown Sugar Diplomat Cream in a large pastry bag fitted with a ¾-inch French star piping tip (Ateco #829). Pipe cream onto bottom half of pastry as desired. Lightly press raspberries into cream. Place top half of pastry on top of piped cream and raspberries. Refrigerate for 30 minutes to help set filling. Garnish with confectioners’ sugar, if desired. Best served same day.

Brown Sugar Diplomat Cream
Makes 4 cups
  • 2½ cups (600 grams) whole milk, divided
  • ⅔ cup (146 grams) firmly packed C&H® Light Brown Sugar, divided
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ teaspoon (1.5 grams) kosher salt
  • 6 large egg yolks (114 grams), room temperature
  • 6 tablespoons (48 grams) cornstarch
  • 2 tablespoons (28 grams) unsalted butter, cubed
  • ½ cup (120 grams) cold heavy whipping cream
  1. In a medium saucepan, heat 2 cups (480 grams) milk, ⅓ cup (73 grams) brown sugar, vanilla bean and reserved seeds, and salt over medium heat, stirring occasionally, until steaming. (Do not boil.) Discard vanilla bean.
  2. In a medium bowl, whisk together egg yolks, cornstarch, remaining ½ cup (120 grams) milk, and remaining ⅓ cup (73 grams) brown sugar. Pour hot milk mixture into egg yolk mixture, whisking constantly. Return mixture to saucepan, and bring to a boil, whisking constantly. Cook, whisking constantly, until cornstarch flavor has cooked out, about 2 minutes. Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter until completely combined. Cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cooled, 1 to 2 hours.
  3. In a large chilled bowl, using a chilled balloon whisk, whisk cold cream until stiff peaks form.
  4. Whisk custard until smooth. Fold in whipped cream in two additions just until combined. Use immediately.


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