Paris-Brest with mascarpone cream and raspberries

Name: Paris-Brest with mascarpone cream and raspberries
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Italian
Ingredients: 125 ml Water; 50 gr Butter; Salt to taste; 100 g Plain flour; 15 gr Sugar; 75 g Egg whites; 75 g Eggs; 500 g Mascarpone; 500 g Fresh whipping cream; 6 Tablespoons of icing sugar; Raspberries to taste

The lightness of the choux pastry envelops a velvety mascarpone cream with the freshness of raspberries, creating a delicate balance of textures and flavours.

A Paris-Brest cake on a cake stand, filled with swirls of white cream and fresh raspberries, on a beautifully laid table.

Preparation Time:

10 min

People:

Difficulty:

Easy

Cuisine Type:

Chef:

Frollemente

Product categories:

Ingredients

125 ml Water

50 gr Butter

Salt to taste

100 g Plain flour

15 gr Sugar

75 g Egg whites

75 g Eggs

500 g Mascarpone

500 g Fresh whipping cream

6 Tablespoons of icing sugar

Raspberries to taste

Proceedings

Place the butter, water, sugar and salt in a small saucepan. Once it comes to the boil, remove from the heat and add the flour, stirring well. Return to the heat and stir until a light white film forms on the bottom of the saucepan.

Leave to cool for a few minutes, transfer to the bowl of a stand mixer and add one egg at a time. Mix each egg in thoroughly before adding the next. The mixture should be smooth, silky and sticky.

Paris-Brest with mascarpone cream and raspberries

Transfer to a piping bag, pipe 3 concentric rings, decorate with flaked almonds and bake.

Use the choux pastry function, taking care to select the total quantity of choux pastry.

Bake until golden brown. You can also leave the base to cool in the oven with the door open.

Prepare the cream and mascarpone filling. Pour the cream and mascarpone into the bowl of a food mixer. Whisk on a low speed until the two ingredients are well combined. Increase the speed and add one tablespoon of icing sugar at a time. The mixture is ready when the cream becomes thick and creamy.

Cut the Paris-Brest in half, fill with the cream and add the fresh raspberries.

Paris-Brest with mascarpone cream and raspberries

Ingredients

Proceedings

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