This Paris-Brest with vanilla diplomat cream is a lighter and airier version of the classic
With its golden and crispy choux pastry and cloud-like vanilla cream, it offers a soft and refined
experience Result: crispy + light + melting + elegant.
Why is this recipe irresistible?
Light version: airy
diplomat cream Perfect texture: crispy puffs + fondant
cream Delicate flavour: sweet and fragrant
vanilla Stunning visual effect: dessert worthy of a window display Quick
Information
ServingsPrepCookingResting
6–8 servings
1 h
35–40 min
3 h + 20 min
Ingredients
Choux
pastry Water – 125 ml
Whole milk – 125 ml
Butter – 100 g
Sugar – 1 tsp
Salt – 1 tsp
Flour – 140 g
Eggs – 4
flaked almonds – 60 g
Icing sugar – 2 tbsp (decoration)
Vanilla
diplomat cream Whole milk – 500 ml
Egg yolks – 4
Sugar – 100 g
Cornflour – 40 g
Vanilla – 1 clove or extract
Butter – 30 g
Full-fat liquid cream (cold) – 300 ml
Preparation (Pastry Method)
1. Vanilla
pastry cream Heat the milk with the vanilla
Whisk the yolks + sugar until blanching
Add the cornflour
Pour in the hot milk and cook until thickened
Add the butter
Cover with cling film
Refrigerate for at least
3 hours Result: smooth and cold cream.
2. Choux pastry
Bring to a boil water + milk + butter + sugar + salt
Add the flour all at once
Mix and dry for 2 minutes
3. Stir in the eggs
Let cool
Add the eggs one by one
Obtain a smooth and shiny
dough Result: soft texture forming a ribbon.
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