Orange Paris-Brest

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Give your Thanksgiving table a touch of elegance with these Orange Paris-Brest, a citrusy take on one of France’s most iconic pastries, the Paris-Brest. Président® butter delivers exceptional light and airy texture to the signature pâte à choux base while imparting a velvety richness to the orange zest- and liqueur-spiked pastry cream. You’ll wow your guests with these simple yet impressive Orange Paris-Brest.


Orange Paris-Brest
Makes 12 Paris-Brest
  • ½ cup plus 1 tablespoon (127 grams) Président unsalted butter
  • ½ cup (120 grams) water
  • ½ cup (120 grams) whole milk
  • 2 teaspoons (8 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • 1¼ cups (156 grams) all-purpose flour
  • 5 large eggs (250 grams), room temperature
  • 1 large egg white (30 grams), room temperature
  • Orange French Buttercream (recipe follows)
  • Garnish: sliced almonds
  1. Preheat oven to 375°F (190°C). Using a permanent marker and a 3-inch round cutter as a guide, draw 6 circles each on 2 sheets of parchment paper (12 circles total). Turn parchment over, and place on 2 baking sheets.
  2. In a medium saucepan, melt butter over medium heat. Add ½ cup (120 grams) water, milk, granulated sugar, and salt; bring to a boil. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. With mixer on low speed, beat until dough is warm to the touch, about 1 minute. Add eggs and egg white, one at a time, beating until combined.
  3. Transfer batter to an 18-inch piping bag fitted with a 9⁄16-inch star tip. Place tip on a drawn circle, and start by applying even pressure. Hold tip about ¾ inch above parchment paper, and slowly pipe around drawn circle. Begin to lessen pressure on piping bag as you come to end of circle; stop applying pressure, letting it overlap slightly. Wet your finger with water, and smooth down overlap. Repeat with remaining batter. Top with sliced almonds.
  4. Bake for 15 minutes. Rotate pans, and bake until puffed and golden brown, about 10 minutes more. Remove from pan, and let cool completely on wire racks.
  5. Using a serrated knife, cut each Paris-Brest in half horizontally. Fill a piping bag fitted with a 3⁄8-inch open star tip with Orange French Buttercream. Pipe tall rosettes around bottom half of each Paris-Brest. Cover with top half of each Paris-Brest, and press down gently. Garnish with sliced almonds, sugared rosemary, and sugared cranberries, if desired. Serve immediately, or refrigerate until ready to serve. These are best served the same day.

Orange French Buttercream
Makes about 4½ cups
  • 1¾ cups (350 grams) granulated sugar
  • ¼ cup (24 grams) packed orange zest (about 4 oranges)
  • 4 large egg yolks (76 grams), room temperature
  • 2 large eggs (100 grams)
  • 2 cups (454 grams) Président unsalted butter, softened
  • 1 tablespoon (15 grams) orange liqueur
  • ¼ teaspoon kosher salt
  1. In the bowl of a stand mixer, whisk together sugar and orange zest by hand until combined. Whisk in egg yolks and eggs. Place mixer bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 155°F (68°C) to 160°F (71°C).
  2. Carefully return bowl to stand mixer fitted with whisk attachment, and beat at high speed until bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. Beat in liqueur and salt. Use immediately, or refrigerate in an airtight container for up to 3 days. If refrigerating, let frosting come to room temperature, and rewhip before using.


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