info@bamchocolate.com 
Login 
en 
BAM Cake converter 
Login 
Author:
Ana F., Ustvarjalka vsebin
Ingredients:
- 250 ml of water
- 100 g butter
- Pinch of salt
- 1 teaspoon sugar
- 150 g flour
- 4 medium eggs
- BAM Vanilla cream mix
- 1 litre of milk
- BAM FIT Academy raspberry jam without added sugar
@bamchocolate.com Paris Brest with BAM vanilla cream and raspberries ? ✨ If you like custards, princesses and éclairs, then this dessert is for you! Presenting Paris Brest with BAM vanilla cream and BAM sugar-free raspberry jam. Paris-Brest is a classic French dessert first created in 1910 to celebrate the bicycle race between Paris and Brest. This round dessert, the shape of which symbolises a bicycle wheel, is made of crispy boiled or baked dough filled with a rich vanilla cream. With its light and airy texture and intense nutty flavour, Paris-Brest has become a popular choice among French pastry lovers. The unique combination of textures and flavours makes this dessert unmistakable and an eternal favourite that still reigns supreme in patisseries around the world. #bamchocolate #parisbrest #vanillacream #raspberryjam
♬ original sound - BAM (Become A Master)
Instructions:
1
Prepare the puff pastry. Bring water to the boil in a medium-sized saucepan with the butter, salt and sugar (if using). Allow the butter to dissolve completely. When it comes to the boil, remove from the heat and immediately stir in the flour. Stir vigorously to combine the ingredients. Return the saucepan to a moderate heat and stir the dough until it begins to separate from the sides of the pan and forms a smooth mass. This usually takes about 3 to 4 minutes. Transfer the dough to another bowl to cool slightly, about 5 minutes. This prevents the eggs from curdling when you add them. Add the eggs one at a time to the batter, each time thoroughly mixing in the previous egg before adding the next. The final dough should be smooth and shiny, firm enough to hold its shape but soft enough to slowly release from the spoon.
2
Pipe the dough into circles on baking paper and smooth the tops with a little water. Bake at 180 degrees for 30 minutes.
3
Meanwhile, prepare the cream - Gradually add the Vanilla Cream Mix (350g) to 1l of milk and mix well with a whisk. Leave the mixture to rest for 3 minutes, then stir again until you have the desired consistency of vanilla cream. You can also add more or less milk if necessary (depending on the desired texture). Transfer the mixture to a piping bag and place in the fridge for at least 2 hours or in the freezer for at least 40 minutes.
4
Once the dough rounds have cooled, cut them in half and top the bottom halves generously with BAM Raspberry Jam without added sugar. Using a piping bag, pipe the prepared custard on top and cover with the top half.
5
Sprinkle with icing sugar and serve.
Gluten free
FIT
Quick desserts 
Slovenščina
Hrvatski
Deutsch
Italiano
Česky
Polski
Magyar