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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet. | 2. Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets. | 3. Combine the water, butter, orange zest and salt in a medium-size saucepan. | 4. Bring the mixture to boiling. | 5. Remove the saucepan from the heat. | 6. Immediately beat in the flour with a wooden spoon. | 7. Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan. | 8. Remove the saucepan from the heat. | 9. Add the eggs, one at a time, beating well after each addition. | 10. Continue to beat the dough until it is shiny. | 11. Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip. | 12. Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet. | 13. Pipe another dough ring inside and right next to the first ring. | 14. Pipe a third ring on top of the first two dough rings to cover the seam where they touch. | 15. With the remaining dough, pipe small puffs on the second baking sheet. | 16. Bake the pastry ring and puffs in the preheated hot oven 400 F. | 17. for 40 minutes, or until the tops of the ring and puffs are browned and crisp. | 18. Cut a small slit in each puff, and several slits in the ring to release the steam. | 19. Remove the ring and puffs to wire racks to cool. | 20. Cut the ring and puffs in half horizontally, and set them aside. | 21. PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form. | 22. Gradually beat in the confectioners Icing sugar until firm peaks form. | 23. Gently stir in the orange-flavored liqueur. | 24. cover the bowl, and refrigerate the filling. | 25. PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved. | 26. Bring the mixture to boiling. | 27. Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F. | 28. Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F. | 29. TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF. | 30. Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring. | 31. Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set. | 32. Place the TOP HALF of the pastry RING on the filled bottom half. | 33. Place the glazed puff TOPS on the filled puff BOTTOMS. | 34. Set the filled puffs on top of the filled ring. | 35. Using a small spoon, drizzle the remaining glaze over the filled ring. | 36. Serve immediately. | 37. *NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1	cup		0.0	0.0	0.0	0.0
butter	1/2	cup	unsalted cut	813.795	0.0681	0.9648	92.0599
orange zest	1 1/2	1/2	grated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
purpose flour	1	cup		-	-	-	-
egg	4			286.0	1.44	25.12	19.02
heavy cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
icing sugar	1/2	cup		-	-	-	-
orange liqueur	2	tablespoons	flavored	-	-	-	-
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
water	1/3	cup		0.0	0.0	0.0	0.0
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.