A Paris-Brest is like a giant cream puff or éclair, baked into a big ring, sliced open and filled. We wanted something a bit different that incorporated a rich, dark chocolate pudding for my daughter's birthday, and this was a hit! A few years ago, I made a Paris-Brest for my brother's birthday, and I've made that Paris-Brest filled with a vanilla pastry cream and homemade caramel sauce several times now. This is a fun chocolate-filled alternative. It's also a nice alternative to overly sweet birthday cakes, as there isn't much sugar in it. Enjoy!
Assembled, ready for a bit of decorations and birthday candles.
Such a fun birthday cake!
Chocolate Paris-Brest Birthday Cake!
Rich Chocolate Pudding:
In a separate small bowl, whisk together until smooth. Set aside to add in later:
4 egg yolks
1/4 cup milk
1/4 cup cornstarch
Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (I like to use an extra dark cocoa powder)
1/2 tsp salt
Add and whisk the following into the sugar/cocoa mixture:
2 1/2 cup milk (higher percentage of fat is best - you can even 10% cream for a really rich pudding)
Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit**
Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture. Add an additional 1/4 cup milk, whisking in. Add a final 1/4 cup milk, whisking in. This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.
Add egg mixture back into the pot. Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken. Keep on heat no more than 1 minute after mixture has begin boiling.
Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)
4 egg yolks
1/4 cup milk
1/4 cup cornstarch
Whisk together in a medium-size saucepan:
1/2 cup sugar
1/4 cup cocoa powder (I like to use an extra dark cocoa powder)
1/2 tsp salt
Add and whisk the following into the sugar/cocoa mixture:
2 1/2 cup milk (higher percentage of fat is best - you can even 10% cream for a really rich pudding)
Stir milk/cocoa mixture regularly while heating over medium heat until mixture almost comes to a boil **you don't want it to be at a boil, just very hot because you'll add a bit to the eggs and if it is boiling, you'll curdle the eggs a bit**
Using your mixture of "almost" boiling hot chocolate milk, whisk 1/4 cup milk into your egg yolk mixture. Add an additional 1/4 cup milk, whisking in. Add a final 1/4 cup milk, whisking in. This allows your eggs to heat up a bit slower, so you don't end up with lumps in your pudding.
Add egg mixture back into the pot. Stirring constantly, mix until mixture comes to a boil and begins to bubble and thicken. Keep on heat no more than 1 minute after mixture has begin boiling.
Remove from heat and add:
1/2 - 1 tsp vanilla extract or bean paste (optional)
Add and mix in:
1/2 cup dark chocolate chips or diced dark chocolate
For a really smooth pudding, you can strain this in a sieve to remove any lumps, but I usually don't bother. Put in a large bowl. Cover with plastic wrap (make sure plastic wrap is on the surface of the pudding to avoid any 'skin' being formed on top of your pudding). Let cool. I usually let it cool for a bit at room temperature before moving it to the refrigerator to fully cool.
Choux Pastry (Pate a Choux):
Preheat oven to 360 F. (I find somewhere between 350 - 375 works perfectly). Line a baking sheet with parchment paper.
In a medium sized saucepan (avoid non-stick coated pans), heat the following over medium heat just til starting to boil:
1 1/4 cup water
1/2 cup salted butter
1 tsp sugar
1/4 - 1/2 tsp salt
Remove from heat and stir in quickly with a wooden spoon:
1 1/2 cup Kristin's Gluten-Free Flour Mix
Put the pot back on the heat and stir vigorously over the heat for 2 - 3 minutes. It should smooth during this time.
Remove from heat and place the dough into a mixer. Turn on the mixer speed to low. Let it mix for ~5-10 minutes, scraping occasionally. Your dough should look nice and shiny and be quite thick.
Add to the dough (one at a time or just all together):
4 large eggs, room temperature
You want to let the dough mix on medium to medium-high speed until it's nice and smooth, scraping occasionally. Scoop the dough into two freezer ziplocs (not absolutely necessary, but it's quite a thick dough and I find this helps avoid having a bag split while piping). Snip ~1" - 1 1/2" from the corner of the bag.
Using approximately 1/3 of the batter, pipe a large circle onto the parchment-lined paper. Pipe a second circle just outside (or inside) of your first circle with the next 1/3 of the batter. Using the last 1/3 of the batter, pipe a third circle on top of the first two circles.
Two rings piped with approximately 2/3 of the batter.
A final ring piped on top. You can smooth it with just a little water on your fingers, if desired.
Brush the top of your pastry with:
1 egg, beaten
And sprinkle the top with:
Sparkling sugar OR sliced almonds
We have nut allergies around here, so after brushing with egg I usually top it with coarse sugar crystals. They end up looking beautiful. However, you can top with slice almonds after adding the egg, if you prefer.
Nothing more fun than learning to make Paris-Brest on your birthday!
Brushing on the egg wash before baking.
Immediately bake at 360 F for 50 - 55 minutes. Remove from the oven and carefully slide your pastry onto a cooling rack. Have a friend help hold the cooling rack up in the air and quickly poke 7-8 holes in the bottom of your pastry. Poke a few holes around the edges of the pastry where you plan to slice it in half once cooled. *Choux Pastry does best if you give the hot air somewhere it can release so the pastry doesn't collapse on itself while cooling.*
Make sure to immediately slice holes in the sides and bottom to avoid any collapse during cooling.
Whipped Cream:
In a mixer with a whisk attachment, beat until nice stiff peaks form:
2 cups heavy whipping cream
~1/3 powdered sugar (more or less, to taste)
1/2 tsp vanilla extract or vanilla bean paste
Assembling:
This cake is best made, assembled and served fresh, but if you need to prepare in advance, store in the refrigerator until serving.
1. Carefully slice your Choux Pastry Ring in half. Carefully set aside the top.
2. Pipe or spoon your cooled chocolate pudding into the pastry ring.
3. Pipe or spoon your whipped cream on top of the pudding.
4. Carefully top with the Choux Pastry Ring.
5. Decorate with extra whipped cream, as desired.
6. Slice carefully with a serrated knife and serve!
Store leftovers in the refrigerator.
Sliced and ready to fill.
Piped with rich dark chocolate pudding.
Piped with whipping cream.
Sliced and served! One happy Birthday girl!
