Paris Brest Pastry~ Vegan
 
Prep time
Bake time
Total time
 
I used a 4" diameter cake pan as a guide to make the rings on the parchment paper
This recipe will make 5- individual 4" cakes or 1 large 9" cake Whatever the size, the method, bake temp & times are all the same
Serves: 5 individual
Ingredients
  • For the Praline Paste
  • Sugar 1 cup (200g)
  • Light Corn Syrup ½ cup (118ml)
  • Water ¼ (60ml)
  • Vegan Butter 2 Tablespoons (28g)
  • Baking Soda 1 teaspoon
  • Salt ¼ teaspoon
  • Sliced Almonds 1 cup
  • Hazelnuts 1 cup
  • For the Créme Mousseline
  • Plant Milk 1½ cups (360ml)
  • Granulated Sugar ¼ cup (50g)
  • Cornstarch 4 Tablespoons (36g)
  • Vanilla Extract 2 teaspoon (10ml)
  • Almond Extract 1 teaspoon *optional
  • Vegan Butter softened 8 Tablespoons (113g)
  • Praline Paste from above recipe ½ cup
  • 1 Recipe Pate a Choux
  • Aquafaba 2 Tablespoons
  • Sliced Almonds ¼ cup
Instructions
  1. First prepare the praline by combining the sugar, corn syrup and water in a heavy sauce pot and bring to a boil.
  2. Sometimes I like to cover the pot for a few minutes as it comes to a boil, to create steam that will ensure that any sugar crystals that may form on the sides of the pot will dissolve
  3. Once it boils, Insert a candy thermometer and continue to boil without stirring until it is 320°F
  4. It should just start to turn golden brown to medium amber and it will continue to cook and darken even after you turn off the heat so be wary of that.
  5. Remove from the heat and add the vegan butter, baking soda, pinch of salt and the nuts
  6. Stir well to combine and it will get very thick
  7. While still hot spread mixture onto a lightly oiled sheet pan or a silicone mat and let cool completely
  8. Once it is cold, break up the brittle and place in a food processor and pulverize to a paste
  9. This may take 3-5 minutes to get to the consistency of nut paste
  10. Reserve until later
  11. Prepare the pate a choux recipe as per the instructions on that recipe post & video tutorial
  12. Preheat the oven to 475°F
  13. Pipe the pate a choux dough onto a parchment paper in the shape of a circle *I made individual 4" rings, but you can make the ring any size you like *see note above
  14. Brush the top of the rings with the aquafaba and then sprinkle with the sliced almonds
  15. Bake in the preheated 475°F oven for 20 minutes, then turn the oven temperature down to 425°F for another 10minutes.
  16. Turn the oven off after the total bake time of 30 minutesand leave in the oven for another 8 minutes to cool slowly
  17. Prepare the Créme Mousseline: Combine the cornstarch and sugar together in a small bowl and whisk thoroughly, then add it to the plant milk in a medium sized sauce pot and bring to a boil
  18. Remove from the heat and add the extracts
  19. Transfer to a bowl to cool completely in the refrigerator while you whip the softened vegan butter with the praline paste to light and fluffy
  20. Once the custard base is completely cold, add it to the whipped butter/praline until all is incorporated
  21. Refrigerate until needed, or if the choux pastry is ready, you will carefully slice the top off the ring, fill the hollowed center with créme mousseline and replace the top
  22. Sprinkle with powdered sugar and serve
Notes
Paris Brest pastry is best served immediately since the pate choux pastry will be firm and contrast in textures against the soft creamy filling


However it is much easier to cut once everything has set and firmed up on day 2! No squishing out créme mousseline!!


So use your judgment on whether you want to serve fresh, with semi-squishing custard, or make a day ahead so the slices are perfect & it is much easier to eat!


The pastry will store up to 5 days in the refrigerator, just be aware that once you fill the pate a choux ring the moisture from the créme mousseline will absorb in and no longer be firm and crisp
I like it this way though :)
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/paris-brest-pastry-vegan/