A delicious dessert for gourmands. I started with an idea of dulce de leche to garnish my Paris Brest and I added the mascarpone cheese.
fear is a delight, I am very pleased with the outcome.
***
The site Cherry Tomatoes and Basil CarolineB our friend made a contest with the puff pastry and I decided to participate with the Paris Brest. Take time to visit her wonderful site that is full of delicious recipes.
Paris Brest Dulce De Leche and Mascarpone ***
Caramel Dulce de Leche:
1 can Eagle Brand milk
Simmer preserves closed in a pot filled with water and keep covered with water for canned 3 hours.
Cool canning to room temperature without opening it.
Caramel Dulce de Leche:
1 can Eagle Brand milk
Simmer preserves closed in a pot filled with water and keep covered with water for canned 3 hours.
Cool canning to room temperature without opening it.
*
paris brest pastry:
paris brest pastry:
1 cup (250 ml) boiling water
1 / 2 cup (125 ml) butter
1 cup (115 g) flour 4 large eggs
¼ c. teaspoon salt
Bring water and add butter to a boil, until the butter is melted, add flour all at once, stirring vigorously.
Remove from the feuAjouter eggs one at a time, stirring well and the mixture is ball again, but creamier.
oeufs.Déposer Continue with all the dough on a cookie sheet with non-buttered parchment paper.
Place a round tip ¾ inches by joining the ends well.
Draw a circle on your parchment of about 9 inches.
Make 3 rows towards the center.
Brush brush with 1 beaten egg and 1 tablespoon tablespoons of water.
Add sliced almonds on top about ¼ cup.
Bake in center of oven at 325 ° F for 35 to 40 minutes.
Do not open the oven door during baking.
Make 3 rows towards the center.
Brush brush with 1 beaten egg and 1 tablespoon tablespoons of water.
Add sliced almonds on top about ¼ cup.
Bake in center of oven at 325 ° F for 35 to 40 minutes.
Do not open the oven door during baking.
Place on a wire rack to cool.
With a large sharp knife, slice into two paris brest.
* Meanwhile prepare:
Cream Filling dulce de leche:
500 ml whipping cream 1 can
dulce de leche *
150 g mascarpone 1 tbsp
tsp vanilla extract
Mix all ingredients together with a blender or mixer, cream until peaks form.
Refrigerate at least 1 hour
Pour Dulce De Leche in central Paris Brest
Garnish with cherries and sprinkle with icing sugar on top just before serving
With a large sharp knife, slice into two paris brest.
* Meanwhile prepare:
Cream Filling dulce de leche:
500 ml whipping cream 1 can
dulce de leche *
150 g mascarpone 1 tbsp
tsp vanilla extract
Mix all ingredients together with a blender or mixer, cream until peaks form.
Refrigerate at least 1 hour
Pour Dulce De Leche in central Paris Brest
Garnish with cherries and sprinkle with icing sugar on top just before serving
can make
praline almonds to decorate:
1 cup sugar
1 tsp to water table
1 / 2 cup sliced almonds
Boil up, what you have achieved an amber color without stirring.
Pour onto parchment paper and cool.
Break into pieces.
Bon appetite!
Sakya
Bon appetite!
Sakya
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