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Maya & Angel's Paris-Brest Cake. Dr. Seuss Baking Challenge Recipe

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This recipe for Maya & Angel's Paris-Brest Cake. Dr. Seuss Baking Challenge is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pate a Choux
½ C. water
½ C. milk
4 oz. unsalted butter
1 ½ tsp. salt
¾ Tbsp granulated sugar
1 C. all purpose flour
4 eggs
½ C. hazelnuts, toasted and chopped

Filling
3 gelatin sheets
2 ⅔ C. heavy cream
5 oz. white chocolate
3 ½ Tbsp Sugar
1 Vanilla Bean, split and scraped
¼ C. hazelnut paste or smooth nut butter of choice
1 Tbsp Grand Marnier
Zest of ½ orange
Directions:
Directions:
Step 1.
Preheat oven to 375º F

Step 2.
Add eggs one by one until each egg is completely incorporated. Stop the stand mixer when the mix looks a bit shiny and has formed a thick paste. Place the dough. Place the dough into a piping bag fitted with a large round pastry tip. Pipe a 6" round onto 2 silpat or parchment lined sheet pans.

Step 3.
Place chopped hazelnut on top. Bake for approx. 30 min. until golden brown and hollow inside. Set aside to cool.

Filling
Step 1.
Add the sugar and vanilla bean with paste to a med. sauce pot w/ the heavy cream and bring to just a simmer. Strain out the bloomed gelatin sheets or add in all of the powdered gelatin mixture and stir into the hot cream. Then pour over white chocolate and whisk to combine. Cover and place in a bowl set over an ice bath. Place in the fridge to cool.

Step 2.
Remove the chocolate mixture from the fridge and discard the ice bath. Using a hand mixer or a whisk, whip the mixture to soft peaks. Whip in hazelnut paste, Grand Marnier, and orange zest and set aside. When cool, add to a piping bag fitted with a large fluted tip.
Preparation Time:
Preparation Time:
2hs 30min
Personal Notes:
Personal Notes:
Cake assembly

Cut the cooled pastry in half and pipe in hazelnut filling. Stack 2 Paris-Brest on top of each other. Top with store-bought fondant or icing and top with candles if desired.

 

 

 

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