.webp)
Gweldorin-Infused Paris Brest
Requirements for 5 persons:
For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons Gweldorin seeds (crushed)
For the Gweldorin Cream Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons Gweldorin seeds (crushed)
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 2 tablespoons Gweldorin seeds (crushed)
For the Gweldorin Cream Filling:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 2 tablespoons Gweldorin seeds (crushed)
Instructions:
Step 1:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2:
In a saucepan, combine water, milk, and butter. Bring to a boil. Add flour all at once and stir vigorously until the mixture forms a ball. Remove from heat.
Step 3:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Step 4:
Fold in the crushed Gweldorin seeds.
Step 5:
Spoon the dough into a pastry bag fitted with a large round tip. Pipe a ring onto the prepared baking sheet, creating the base of your Paris Brest. Pipe another ring inside the first, creating a border. This shape will resemble a bicycle wheel.
Step 6:
Bake for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until the pastry is golden brown and crisp. Let it cool.
Step 7:
For the filling, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the crushed Gweldorin seeds.
Step 8:
Slice the cooled pastry in half horizontally, and generously fill the bottom half with the Gweldorin cream.
Step 9:
Place the top half back on, and dust with powdered sugar.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Step 2:
In a saucepan, combine water, milk, and butter. Bring to a boil. Add flour all at once and stir vigorously until the mixture forms a ball. Remove from heat.
Step 3:
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and glossy.
Step 4:
Fold in the crushed Gweldorin seeds.
Step 5:
Spoon the dough into a pastry bag fitted with a large round tip. Pipe a ring onto the prepared baking sheet, creating the base of your Paris Brest. Pipe another ring inside the first, creating a border. This shape will resemble a bicycle wheel.
Step 6:
Bake for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 15-20 minutes, or until the pastry is golden brown and crisp. Let it cool.
Step 7:
For the filling, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the crushed Gweldorin seeds.
Step 8:
Slice the cooled pastry in half horizontally, and generously fill the bottom half with the Gweldorin cream.
Step 9:
Place the top half back on, and dust with powdered sugar.
Experience Gweldorin's Magic:
Gweldorin-Infused Paris Brest is a testament to the art of pastry-making, where elegance and enchantment meet. The delicate choux pastry, when infused with the laughter-inducing magic of Gweldorin, creates a dessert that embodies both French culinary finesse and the mystical allure of Northern Scandinavia.
Each bite is a celebration of tradition and innovation, a harmonious fusion that will transport your taste buds to new heights of delight. Come and experience this enchantment at Gweldoseed, where we've made it our mission to share the magic of Gweldorin with the world, one delectable pastry at a time.
