"What is a Paris-brest, you might ask? Great question! It is a classic French dessert that is as delicious as it is dramatic. Jesse and Shilpa dive into all things pâte à choux, detailing all of the intricate qualities that make it the hard-working yet rewarding pastry dough that it is. They break down every step of the process-like the banana-infused pastry cream and wonderfully crunchy DIY candied nuts-that create what Jesse has dubbed the "drag queen of French desserts.""
"JS: Bake Club is Bon Appetit's book club, but it's for baking. SU: We're creating the nerdiest and most wholesome corner of the baking internet. JS: Every month, we publish a on bonappetit.com that introduces a baking concept that we think you should know. SU: Then you'll bake. Send us any questions that you have or pictures of your finished creations ..."
A Paris-Brest is a classic French dessert built from pâte à choux, known for its dramatic appearance and rewarding technique. Pâte à choux requires precise technique and produces a hard-working pastry dough suitable for filled rings like Paris-Brest. Banana-infused pastry cream paired with crunchy homemade candied nuts creates a banana pudding Paris-Brest variation with layered textures and complementary flavors. Pastry cream has an unusual, custardy texture that is typical and intentional in properly made recipes. Advice on meringue methods and the practical differences between conventional and convection ovens helps bakers adjust timing and results. The recipe and techniques aim to deliver an impressive, guest-pleasing fall bake that rewards careful execution.
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