We filled our Paris-Brest, a classic French pastry, created to commemorate the Paris-Brest-Paris bicycle race, with three different flavors of buttercream.
Crème Filling
Makes about 6 cups
Ingredients
- 1 cup (227 grams) unsalted butter
- 1 (2-pound) package (910 grams) confectioners’ sugar
- 5 tablespoons (75 grams) heavy whipping cream, divided
- 1 tablespoon (6 grams) dark roast instant coffee
- 1½ tablespoons (3 grams) orange zest
- 1 tablespoon (15 grams) fresh orange juice
- ½ teaspoon (2 grams) almond extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, 2 to 3 minutes. Add confectioners’ sugar, 1 cup (120 grams) at a time, beating until combined. Add 2 tablespoons cream, beating until smooth. Divide buttercream among 3 bowls.
- For coffee cream: In a small bowl, combine 2 tablespoons cream and coffee, stirring until smooth. Add to one bowl of buttercream, stirring until smooth.
- For orange cream: Add orange zest and juice to one bowl of buttercream, stirring until smooth.
- For almond cream: Add almond extract and remaining 1 tablespoon cream to one bowl of buttercream, stirring until smooth.
Tried this recipe?Let us know how it was!
