Paris-Brest Tart – Ingredients and Preparation Method

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Paris-Brest Tart – Ingredients and Preparation Method

The Paris-Brest tart dates back to the late 19th century, specifically in 1891, when it was created by a French baker to celebrate a bicycle race passing in front of his bakery. The race started in Paris and ended in the city of Brest, located in the far west of France along the Bay of Biscay and the English Channel. The tart’s round shape was inspired by the shape of a bicycle wheel, which is where it got its name.

Preparing the Mousseline Cream:

Paris-Brest Tart

Ingredients:
  • 3 eggs
  • 150g cornstarch
  • 300g sugar
  • 250g butter
  • 1 liter semi-skimmed milk
  • 1 tablespoon vanilla extract

Preparation:

  1. Mix the Ingredients: In a deep bowl, beat the eggs, then add the cornstarch and sugar, mixing until the sugar dissolves. Gradually add one cup of milk while continuing to stir until the mixture is smooth.

  2. Cook the Mixture: In a saucepan, heat the remaining milk over medium heat. Once it starts to warm, pour in the egg mixture, stirring continuously until it thickens.

  3. Add Vanilla: Pour the mixture into a bowl, add the vanilla, and let it cool.

  4. Blend with Butter: Once cooled, transfer the mixture to an electric mixer, add the butter cut into small pieces, and blend until the cream is smooth and well combined.

Preparing the Paris-Brest Tart:

Ingredients:

  • 2 cups flour
  • 4 cups milk
  • 3 tablespoons butter
  • 1 tablespoon sugar
  • 3 eggs
  • ½ teaspoon ginger
  • A pinch of cinnamon
  • A small pinch of salt (optional)

Preparation:

  1. Heat the Milk: Pour the milk into a cooking pot and heat over low heat. Once boiling, add the butter and stir.

  2. Add the Spices: Add the cinnamon, sugar, ginger, and salt to the milk, stirring carefully. Gradually add the flour while stirring continuously, then remove from the heat.

  3. Cool and Add Eggs: Let the mixture cool slightly before adding the eggs. Beat the mixture with a whisk until fully combined.

  4. Shape the Tart: Transfer the mixture into a piping bag and pipe the dough onto a well-buttered baking tray in a circular or ring shape, which is the traditional form of the Paris-Brest.

  5. Bake the Tart: Place the tray in the oven preheated to a moderate temperature until fully cooked. Remove from the oven and let it cool slightly.

  6. Fill and Decorate: Once cooled, fill the tart with the prepared mousseline cream and decorate with fresh cherries and strawberries.

Enjoy your delightful Paris-Brest tart with its creamy, delicate flavors!

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