Paris Brest with Ice Cream

Paris Brest with Ice Cream

15 March 2017

  • Recipe






For the Vanilla Ice Cream:

600ml double cream

600ml semi skimmed milk

90g caster sugar

1 level tsp super neutrose (sorbet stabiliser)

2.5 vanilla pods

seeds scraped

250g caster sugar

12 egg yolks

For the Paris Brest Choux Pastry:

260g plain flour


200g unsalted butter


300ml water

300ml milk

10g caster sugar

340g free-range eggs

lightly beaten

2 pinches of table salt

Blanched hazelnuts

finely sliced

To glaze:

1 beaten egg

Pinch salt

1 tbsp water

Creme Patissiere (pastry cream):

4 egg yolks

75g caster sugar

Pinch of salt

20g cornflour

250ml milk

100ml double cream

half whipped

2 vanilla pods

seeds scraped

2 leaves of gelatine


For the raspberry gel:

500g raspberries

plus extra for garnish

50g caster sugar

8g agar agar

For the apricot coulis:

10 fresh apricots

(de-stoned) plus extra for garnish

150g caster sugar

Splash water

Juice of¼ lime

For the spun sugar garnish: Caster Sugar


1To make the Vanilla Ice Cream:,Add the milk, cream, vanilla, 90g sugar and super neutrose into a large saucepan and bring to the boil

2In a clean bowl, whisk the 250g sugar and yolks until light and well combined

3Gradually pour over the hot milk mixture (allowing the eggs to temper), whisking continuously,Cool in a large gastro (roasting tray) in the fridge

4Once cool, transfer to an ice cream machine and churn until frozen

5To make the Choux Pastry:,Preheat the oven to 200C. Line a baking sheet with a silpat mat and prepare your piping bag with a 13-15mm nozzle

6Add the sugar, butter, milk and water into a saucepan and gently heat until all of the butter has melted

7Bring up to a boil and then, off the heat, shoot the flour into the pan in one go, beating to combine well and to form a smooth dough that leaves the side of the pan

8Return to the heat and continue to beat, cooking out the dough until it beings springy and glossy. Tip into a bowl and set aside to cool completely

9Once cooled, turn the mixture into a clean kitchen aid bowl with' a paddle attachment. Gradually start to add the lightly whisked egg into the dough, beating well between each addition. The mixture should become very glossy and you want a consistency that only just drops off your spoon so that it will hold its shape

10Transfer the dough into the prepared piping bag and then pipe 12-14 rings (7cm in diameter)

11Gently brush the piped rings of dough with your glaze and then sprinkle over the blanched hazelnut slices

12Bake in the oven for 8 minutes

13Reduce the oven temperature to 165C and cook for a further 18 minutes

14Remove from the oven and once cool enough to handle, carefully slice each ring into half across the centre/ belly. Set aside to cool on a wire rack

15To make the Creme Patisserie:,In a bowl combine the yolks, cornflour, sugar and salt. Whisk until light, fluffy and well combined

16Combine the milk and vanilla in a saucepan and bring to the boil. Gradually add to your egg mixture whisking continuously

17Transfer the mix into a clean pan and cook out on a medium heat until thick and glossy and you can't taste raw flour (this can take 5-10 minutes and you need to whisk/ beat continuously)

18Once cooked out, add the bloomed/ soaked gelatine and stir until completely dissolved through

19Leave to cool to room temperature and then finally fold through the half whipped cream

20Set to consistency in the fridge. Once set, transfer to a piping bag ready for serve

21To make the Raspberry Gel:,Add the raspberries and sugar to a pan with a splash of water and gently cook out to release all the juices (avoid stirring too much so that you finish with a lovely clear liquid)

22Gently pour the juice through a chinois (don't press down on the cooked raspberries)

23Add the agar to the raspberry juice and bring to 90C whisking continuously

24Pour onto a wide/ flat tray and leave to set

25Once set, transfer to a blender and blitz until smooth,To make the Apricot Coulis:,Chop the apricots into similar sized pieces

26Add to a pan with the sugar, water and lime juice and cook out, bringing to a simmer once the juices start to come out

27Cool and then blend to a very smooth consistency

28Pass through a chinois and transfer to a squeezy bottle for serve

29To make the Spun Sugar Garnish:,Heat the sugar in a pan and bring to a deep golden caramel

30Remove from the heat and then taking a spoon, dip into the hot caramel and carefully flick across baking parchment

31Leave to cool and then break into pieces

32To Serve:,Warm the Paris brest (choux pastry rings) in the oven at 180C for 3 minutes

33Remove from the oven and cool slightly - this should crisp them up

34Once cooled, pipe the pastry cream into the bottom half

35Top with the fresh apricot slices and fresh raspberries,Place the choux pastry lid on top and lightly dust with icing sugar

36Dress the apricot coulis onto the serving plate then carefully place the assembled Paris Brest

37Place a ball of the vanilla ice cream into the middle of the Paris Brest. Finish with the spun sugar garnish and then pipe raspberry gel onto the plate.