It’s a sweet smell wafting from the kitchen that pulls so many of us into warm memories of sun-drenched afternoons and family gatherings. The rich comfort of butter and sugar mingling together, reminding us that the best desserts are always made with love. Today, I invite you to experience the essence of home with a delightful treat: Paris-Brest with Strawberries.
Why make this recipe?
This decadent dessert, entwined with the spirit of French pastry tradition, goes hand-in-hand with our Southern charm. It brings together the airy crunch of choux pastry and the luscious sweetness of fresh strawberries, creating a dish as beautiful as it is tasty. With each bite, you’ll find yourself transported back to the joyous moments shared with loved ones around the dinner table.
How to make Paris-Brest with Strawberries
Ingredients:
- 80 grams of butter
- 200 ml of water
- 100 grams of flour
- 3 eggs
- 1 pinch of salt
- 1 teaspoon of sugar
- 400 ml of very cold liquid cream
- 60 grams of sugar
- 1 teaspoon of vanilla extract
- 400 grams of fresh strawberries
- Icing sugar to sprinkle
- Mint leaves for decoration
Directions:
- Preheat the oven to 200 degrees C, welcoming the warmth that a fresh bake brings. In a pot, bring the water to a gentle boil along with the butter, salt, and sugar, making a lovely bubbling concoction that fills the air with sweet anticipation.
- Once boiling, pull it off the heat and swiftly add the flour in one go, mixing with the enthusiasm of sharing stories at the dinner table. Your dough will start to pull away from the sides like old friends leaving a gathering. Let it cool briefly, then add the eggs one at a time, stirring well after each addition until the mixture is beautifully smooth.
- On a baking sheet lined with parchment paper, shape the dough into a circle measuring about 20cm. If you’re feeling fancy, sprinkle some grated almonds on top for an added crunch. Bake for 30 to 35 minutes, but resist the urge to peek, as the oven is where the magic happens. Once golden and puffed up, transfer to a cooling rack and let it breathe.
- In the meantime, whip that very cold cream with sugar and vanilla until it forms stiff peaks, reminiscent of soft clouds in a Southern sky. You’ll want it to be perfectly fluffy, just like you remember!
- Fresh and luscious strawberries, cut in halves or slices, await their turn to shine.
- With your cooled pastry, slice it horizontally in half. Spread half of your whipped cream on the bottom half and pile those beautiful strawberry chunks on top. Place the other half back on, a cozy lid for the sweetness within.
- Feel free to take a generous dollop of whipped cream, creating a lovely rose right in the center, nestled beautifully with more strawberries. A sprinkling of icing sugar will add that touch of magic, finishing it off with a fresh mint leaf for a pop of color.
- Here’s a little tip: for the best crunch, prepare the choux pastry the day before, allowing you to assemble it fresh on the day you wish to serve.
How to serve Paris-Brest with Strawberries
This dessert is an absolute showstopper at any gathering. Slice it into pieces, letting your loved ones revel in its beauty and delightful flavors. A delicious cup of sweet tea or a good strong coffee pairs splendidly alongside, making it a perfect afternoon treat.
How to store Paris-Brest with Strawberries
While this dessert is best enjoyed fresh, you can store any leftover pieces in an airtight container in the refrigerator. But let’s be honest, who would have leftovers after sharing this beautiful creation with family?
Tips to make Paris-Brest with Strawberries
- Be sure to measure your ingredients carefully; the balance of components is crucial for that airy texture.
- If fresh strawberries are out of season, you can use other berries, but remember that nothing beats the vibrant flavor of fresh strawberries!
- Don’t rush the cooling process: allow your pastry to cool completely before assembling for the best texture.
Variations
For a delightful twist, why not add a splash of lemon zest to the whipped cream or even fold in some finely chopped mint? A drizzle of chocolate ganache over the top could also enrich the flavor and make your dessert extra special.
FAQs
Can I make the choux pastry ahead of time?
Absolutely! Preparing the pastry the day before and assembling it fresh will guarantee a lovely crispy texture.
What if I can’t find fresh strawberries?
Feel free to swap them out for other berries, or even a good quality preserved fruit could work in a pinch.
Can I freeze the leftover Paris-Brest?
It’s best enjoyed fresh, but if you have pieces left, they can be frozen for a short period. Just be aware that the texture may slightly change.
As you gather around your kitchen and bring this recipe to life, remember that every bite is not just a taste, but a moment wrapped in love and cherished memories. Go ahead, dive into this sweet adventure, and watch as the joy of baking fills your home. Sharing food is one of life’s greatest pleasures, and I can’t wait for you to share this beautiful Paris-Brest with your own family.
Conclusion
There’s truly something magical about creating desserts that tell stories, like this Paris-Brest with Strawberries. It’s a perfect way to bring some French inspiration into your kitchen while honoring the flavors of home. If you’d like more ideas to explore, check out this delicious dessert recipe you’ll love and find a delightful treat in the offerings at Zingerman’s Deli Specialty Foods. Embrace the joy of sharing food, and let your love shine through every baked creation!
Paris-Brest with Strawberries
Ingredients
Method
- Preheat the oven to 200 degrees C.
- In a pot, bring the water to a gentle boil with the butter, salt, and sugar.
- Once boiling, remove from heat and add the flour all at once, mixing until the dough pulls away from the sides.
- Let the dough cool briefly, then add the eggs one at a time, stirring well after each addition until smooth.
- Shape the dough into a circle (about 20cm) on a lined baking sheet. Optionally, sprinkle grated almonds on top.
- Bake for 30 to 35 minutes until golden and puffed. Let cool on a rack.
- Whip the cold cream with sugar and vanilla until stiff peaks form.
- Slice the cooled pastry in half horizontally. Spread half of the whipped cream on the bottom half and layer with strawberry pieces.
- Replace the top half, then add a dollop of whipped cream in the center and garnish with more strawberries, icing sugar, and mint leaves.