hi claire!! thanks for this beautiful recipe! my family and i are planning on making it for new years, but we’re wondering if it’s necessary to pour the praline over the hazelnuts if you’re going to blitz everything together? can we just skip that step and add the two separate ingredients to the food processor together? wishing you a happy new year!
Hi Claire just a note on the recipe as it's presented on the The NYT. It has a couple errors/issues/inconsistencies. Choux dough asks for 90 ml milk or 6 tablespoons. Written instructions say 76 ml water also 6 tablespoons. Which is it? Mousseline ingredients say 1/2 cup butter written directions and video say 1 cup butter. Also, It's really confusing for the praline recipe ingredients not to have the divided added to the sugar and the hazelnuts and salt. This is a complicated recipe as such but it's made more difficult by poor formating of the recipe. Thanks!
@@ellebea4247 I know this is a year later but I have made this a couple times and always poor it over the hazelnuts as it cools the caramel down and stops the cooking and prevents overheating.
I mean she’s an Ivy League educated French-trained pastry chef that was a contributing editor for one of the largest culinary outlets. Would you expect anything less?
Having education and training is one thing; being able to communicate such techniques in an approachable but informative (and not dumbed-down) way is what sets her apart for me. I mean I just sat through a 30 minute video about a dessert that I am highly unlikely to ever even attempt to make and yet I came away learning techniques and information that were both interesting and useful
@@masstwitter4748 - As Ms Saffitz says, each component of this demo can be used for other things. Multi-tasking! Or concentrate on one component and use it for other treats. Then call me and I will bring a box of tea bags along. Peppermint? Bengal Spice from Celestial Seasonings?
Gourmet Makes might have made her famous, but it wasn't actually at the center of her training and passion. Dessert Person often tries to present things that even an inexperienced person can recreate. Her skills and knowledge really "show up" in this video, some of the other things she does for NYT Cooking, and some of her more adventurous Dessert Person videos.
Pre-cutting the top so that the filling doesn’t squeeze out is GENIUS! Top quality content from Claire as always. This would be delicious with a demi-sec vintage champagne!
As a French transplant to the US, this is one of the things I miss the most from France. I have never made a Paris-Brest but now I feel inspired to make my first one.
The thing I most appreciate about Claire is how she explains the reason for doing something. It adds more dimention to the thing that you are making rather than just following the recipe without thinking about it.
Claire’s version looks fabulous!! She always has some delightful enhancement that takes something wonderful to new heights, AND makes it look very doable! I need a good excuse to make this! The nuts on top, the praline, the mousseline, and pre-cutting the top…looks like genius to me!
Fantastic to see Claire on NYT Cooking! She has an incredible ability to describe and guide through the tricky moments in recipes that will make less experienced bakers give up in frustration. Great looking recipe and hope to see more of them here from her!
Claire, I regret that you had to cover up that *GORGEOUS* piped filling with the pastry top, but sacrifices must be made in the making of Paris-Brest perfection! You explain and demonstrate every step so well, as all excellent teachers should.
Claire is such a good teacher. I've spent countless hours watching her over the years and I love that she shows the mistakes/fails and then explains how to get over those speed bumps. I used to bake a lot but unfortunately am on a "mostly" low carb diet now. Will surely have to challenge myself to a couple of her many masterpieces soon...maybe for the holidays! 😊
So happy to see Claire on the NYT Cooking channel. She's amazing whether she's here or in her own kitchen, sharing her knowledge and charming personality.
Oddly enough I've never made this. Looks amazing! I'm wondering how wonderful it would taste with orange infused powdered sugar on top! I love orange with hazel nut flavors. Definitely going to make this pastry! My mouth is salivating ❤ thank you!
Paris-Brest is one of my favourite pastries and I have one every time I’m in France. The first time I just picked one up from a bakery at random and fell in love. In a café in Chambéry, I had the best one yet, in the form of an éclair, with delicate salted-caramel-nuts on top. And praliné is such an underrated flavour. I’m definitely going to make one myself now.
This was the absolute best video. Claire explains everything in just the right amount of detail. Wonderful job! I now know what I'm making for dessert on New Year's Day!
🙌🏻😋 Thanks Claire for sharing this delicious recipe ! Not easy. Many steps & good baking techniques required ! Grateful for guiding us through the process step by step !
Such a good tip to precut the top first. I will definitely try this recipe! My husband actually did the bike ride Paris-Brest-Paris bike ride in the 90’s.
Last week, I made vanilla pastry cream for the first time-even broke out a real vanilla bean-and after it cooled, whipped some cream and folded it in before putting it into jam jars. It made for the best vanilla custard pudding ever. So glad I tackled it. It looks more intimidating than it is as long as you have your ingredients measured, strainer nearby and have read the directions throughly. I had wanted to make it since summer, but it scared me, which is odd since I make lemon curd fairly often. Soon I will try choux pastry. It is also on my list to make savory with cheese. I would love to see you do a whole series of fundamentals with options. Pastry cream in eclairs, as a stand-alone dessert, in lemon, chocolate, to use between cqke layers, etc. over a week. Then using choux for cream puffs, the Paris-Breast, gougeres, cake layers … . You are such a good teacher, Claire. Calm, non-plussed unless you are making Doritos, and matter-of-fact. I would so much rather watch series like this than read through notes left by 100 people who made it except they made five substitutions, used a different size pan and at a different temp. Just use a great teacher and show me how.
@@Ariiiiiiii371 How did I miss those? I have watched every Claire video since I started baking several years ago. Her multi-part series on cakes was fantastic. Thank you. I will check it out.
Hello Claire, Thank you so much for this video: you've brought me so delicious memories of my childhood. I'm French and Paris-Brest is my absolute favorite dessert. Even when you know the recipe, the Paris-Brest remains magic! When I was a kid, we used to order one from the village bakery for every special occasion. And I always wished there would be some leftover, but it never happened! To keep its shape, my mother used to cut it with an electric knife. And I don't ilagine a Paris-Brest without a layer of praline under the mousseline: those two layers make it so delicious! Have a happy gourmet 2023!
The way she gives all the details down to how to cut it before you put it together is great. I will save this recipe until the price of eggs goes back down. (hopefully)
FOR THE PRALINE AND PASTRY CREAM 1¼cups/142 grams whole hazelnuts 1¼cups/250 grams granulated sugar 1teaspoon kosher salt (such as Diamond Crystal) ¼cup/60 grams smooth natural almond butter 1½cups/360 milliliters whole milk Seeds scraped from ½ vanilla bean or 1½ teaspoons vanilla paste or extract ¼cup/30 grams cornstarch 5large egg yolks 6tablespoons/85 grams unsalted butter, cut into pieces and chilled FOR THE PÂTE À CHOUX 6tablespoons/90 milliliters whole milk 6tablespoons/85 grams unsalted butter, cut into pieces 1tablespoon granulated sugar ½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon coarse kosher salt (such as Morton’s) ¾cup/100 grams all-purpose flour 4large eggs, beaten FOR THE ASSEMBLY ½cup/113 grams unsalted butter, at room temperature Confectioners’ sugar
Claire Saffitz...you are an amazing cook with my kinda verbage! I have been a watcher of yours through the past years...& you are awesome. This is making me drool! I absolutely love pastries. I hope you had a wonderful Holiday & have a fantastic New Year! 2023 is going to be great! ✌🏻❤
The dough is kind of what I've done churros with. And caramel hazelnuts looks simple enough because I've made simple caramel (without water) and fudge. Like you said, the individual parts are simple. All I'm missing are the pastry bags. Definitely on my to-do list for the future.
Claire and NYT should cite Cook's Illustrated because I've been making their Paris-Brest recipe for years and it is EXACTLY the same. Feels like there should be some transparency for the chefs who actually developed this recipe. I do like how she precut the top though, that was genius
I don't know what issue of CI your recipe was published in, but this one from NYT Cooking is definitely *not* exactly the same as the recipe demonstrated on the ATK television show. Regardless, Ms. Saffitz completed culinary school in France and is a very accomplished recipe developer and baker. I doubt exceedingly that she needed to copy someone else's recipe (and I imagine that if she used references, they would be from great pastry chefs, not ATK/CI). All of the components of a Paris-Brest are pretty standard and well-known, as is the pastry as a whole. Ms. Saffitz has published recipes for the components or things very similar. Any recipe for a classical Paris-Brest is going to look very similar to many other recipes.
I have tried choux pastry several times and it has worked once and failed multiple times. My problem is I don't understand when to stop cooking it on the stovetop after mixing flour into milk/water/butter mixture. Can you please elaborate on that, Claire? Also, I love your recipes and they are foolproof if followed correctly. Thank you! :)
During pate a choux piping use a star tip for the pastry bag/gallon ziploc instead of raking a fork across gently this nulls that step so you don't have to stress about if you did it wrong. Look to other pate a choux recipes alot of them tend to do it.
![BOWKYLION - วิงวอน (ex-change) [Official MV]](http://i.ytimg.com/vi/cLdnZWDaO-w/mqdefault.jpg)
Thanks for having me!
hi claire!! thanks for this beautiful recipe! my family and i are planning on making it for new years, but we’re wondering if it’s necessary to pour the praline over the hazelnuts if you’re going to blitz everything together? can we just skip that step and add the two separate ingredients to the food processor together?
wishing you a happy new year!
@@ellebea4247 - I'm thinking that adding the hot caramel to the nuts increases the nuts' flavor profile.
Claire you have helped me become a much better baker thank you...for all you do including recommending the best pans etc...
Hi Claire just a note on the recipe as it's presented on the The NYT. It has a couple errors/issues/inconsistencies. Choux dough asks for 90 ml milk or 6 tablespoons. Written instructions say 76 ml water also 6 tablespoons. Which is it? Mousseline ingredients say 1/2 cup butter written directions and video say 1 cup butter. Also, It's really confusing for the praline recipe ingredients not to have the divided added to the sugar and the hazelnuts and salt. This is a complicated recipe as such but it's made more difficult by poor formating of the recipe. Thanks!
@@ellebea4247 I know this is a year later but I have made this a couple times and always poor it over the hazelnuts as it cools the caramel down and stops the cooking and prevents overheating.
I cannot get over how phenomenal Claire is. Her knowledge and expertise as a baker is beyond brilliant!
I mean she’s an Ivy League educated French-trained pastry chef that was a contributing editor for one of the largest culinary outlets. Would you expect anything less?
Having education and training is one thing; being able to communicate such techniques in an approachable but informative (and not dumbed-down) way is what sets her apart for me. I mean I just sat through a 30 minute video about a dessert that I am highly unlikely to ever even attempt to make and yet I came away learning techniques and information that were both interesting and useful
@@masstwitter4748 - As Ms Saffitz says, each component of this demo can be used for other things. Multi-tasking! Or concentrate on one component and use it for other treats. Then call me and I will bring a box of tea bags along. Peppermint? Bengal Spice from Celestial Seasonings?
Gourmet Makes might have made her famous, but it wasn't actually at the center of her training and passion. Dessert Person often tries to present things that even an inexperienced person can recreate.
Her skills and knowledge really "show up" in this video, some of the other things she does for NYT Cooking, and some of her more adventurous Dessert Person videos.
I agree with you 💯%
Pre-cutting the top so that the filling doesn’t squeeze out is GENIUS! Top quality content from Claire as always.
This would be delicious with a demi-sec vintage champagne!
yes! I was thinking the same thing! she always has the best tips
jacques pépin does this as well ~ claire has said it is her dream to meet & cook with him.
THAT would be such a wonderful opportunity & video!
As a French transplant to the US, this is one of the things I miss the most from France. I have never made a Paris-Brest but now I feel inspired to make my first one.
Do it!
The thing I most appreciate about Claire is how she explains the reason for doing something. It adds more dimention to the thing that you are making rather than just following the recipe without thinking about it.
That’s one way to recognize a great teacher.
It also helps you to remember to do it in the future (and maybe even recognize when to apply it to other things besides that one recipe!)
Precutting that top is a stroke of genius. Claire you are a treasure!
As a french person living in Brest, I'm delighted to see Claire bake this pastry !!
Claire’s version looks fabulous!! She always has some delightful enhancement that takes something wonderful to new heights, AND makes it look very doable! I need a good excuse to make this! The nuts on top, the praline, the mousseline, and pre-cutting the top…looks like genius to me!
Fantastic to see Claire on NYT Cooking! She has an incredible ability to describe and guide through the tricky moments in recipes that will make less experienced bakers give up in frustration.
Great looking recipe and hope to see more of them here from her!
Claire, I regret that you had to cover up that *GORGEOUS* piped filling with the pastry top, but sacrifices must be made in the making of Paris-Brest perfection! You explain and demonstrate every step so well, as all excellent teachers should.
Claire is such a good teacher. I've spent countless hours watching her over the years and I love that she shows the mistakes/fails and then explains how to get over those speed bumps. I used to bake a lot but unfortunately am on a "mostly" low carb diet now. Will surely have to challenge myself to a couple of her many masterpieces soon...maybe for the holidays! 😊
So happy to see Claire on the NYT Cooking channel. She's amazing whether she's here or in her own kitchen, sharing her knowledge and charming personality.
You are an amazing teacher .You breakdown every stage so well . I really feel confident I can do this . All the idiosyncrases are so well explained
She has an incredible ability to describe and guide through the tricky moments
I love this dessert. When I was pastry chef back in the day these were my favorite to make.
I am french and have had it anywhere from grocery store bought to pastry chef and it's always A HIT omg
Mon dessert préféré! Nothing is better than a Paris-Brest! 😋 Merci Claire et bonjour de Montréal :)
i love how ya'll make something so complex look doable
Oddly enough I've never made this. Looks amazing! I'm wondering how wonderful it would taste with orange infused powdered sugar on top! I love orange with hazel nut flavors. Definitely going to make this pastry! My mouth is salivating ❤ thank you!
Paris-Brest is one of my favourite pastries and I have one every time I’m in France. The first time I just picked one up from a bakery at random and fell in love. In a café in Chambéry, I had the best one yet, in the form of an éclair, with delicate salted-caramel-nuts on top. And praliné is such an underrated flavour. I’m definitely going to make one myself now.
made this for my parents' New Year’s eve dinner, it was so so good and quite simple to make, ily claire
I am utterly mesmerised, Claire really knocked this one out of the park
Brilliant presentation, lucid, informed, inspirational. Every step explained so well. Claire rocks!!!
Kudos for you!😊. You explained every step where I actually understood each step.
This was the absolute best video. Claire explains everything in just the right amount of detail. Wonderful job! I now know what I'm making for dessert on New Year's Day!
I’m addicted to your videos. Claire, you’re awesome! ❤
As a french person from Brest, living in London, this makes me miss this pastry so much 😭
🙌🏻😋 Thanks Claire for sharing this delicious recipe !
Not easy. Many steps & good baking techniques required ! Grateful for guiding us through the process step by step !
I’m such a fan of Claire. Well done NYT!
Claire has been and always will be the best teacher I have ever had the pleasure of following. I own both her books and she makes it easy there too.
That looks fantastic and great tip about pre-cutting the top shell!
Such a good tip to precut the top first. I will definitely try this recipe! My husband actually did the bike ride Paris-Brest-Paris bike ride in the 90’s.
claire’s expertise always amazes me and the pre-cut top was genius
Last week, I made vanilla pastry cream for the first time-even broke out a real vanilla bean-and after it cooled, whipped some cream and folded it in before putting it into jam jars. It made for the best vanilla custard pudding ever. So glad I tackled it. It looks more intimidating than it is as long as you have your ingredients measured, strainer nearby and have read the directions throughly. I had wanted to make it since summer, but it scared me, which is odd since I make lemon curd fairly often. Soon I will try choux pastry. It is also on my list to make savory with cheese.
I would love to see you do a whole series of fundamentals with options. Pastry cream in eclairs, as a stand-alone dessert, in lemon, chocolate, to use between cqke layers, etc. over a week. Then using choux for cream puffs, the Paris-Breast, gougeres, cake layers … .
You are such a good teacher, Claire. Calm, non-plussed unless you are making Doritos, and matter-of-fact. I would so much rather watch series like this than read through notes left by 100 people who made it except they made five substitutions, used a different size pan and at a different temp. Just use a great teacher and show me how.
On her main channel she has a 2 part choux tutorial that she covers the sweet and savory!!
@@Ariiiiiiii371 How did I miss those? I have watched every Claire video since I started baking several years ago. Her multi-part series on cakes was fantastic. Thank you. I will check it out.
You make it look so easy 😊 what a beautiful dessert and your instructions are clear and thorough.
Great instruction, Claire, for a fabulous dessert! Thank you.
Thanks from New Zealand Claire! Made this following all of your instructions and it turned out beautifully
Clair brings those home ec kinda vibes to these videos and I'm all for it. Absolutely love how she delivers the information...easily digestible.😏
Beautifully done. You are an excellent teacher. Thank you for the great demo.
My favorite dessert. I'm 100% doing this next weekend!
Thank You ....I have always wanted to make eclairs for my husband, it is his favorite dessert ...looks like I will start with a Paris Brest!
Beautiful! Thanks Claire and happy new year everyone
I want more videos with Claire please thankyou!!!!!!
Always love claire with her tips and great knowledge! Thanks for sharing
She’s a great teacher 👩🏫 ❤
Claire is so talented!
Claire, you've made this over the top recipe seem doable. You're an amazing chef and teacher. This looks so incredibly delicious!
Love finding my fave BA people here at NYT
This looks so amazing!!!
Nice job Claire! Excellent as always!
So so so so good. Love it.
Hello Claire,
Thank you so much for this video: you've brought me so delicious memories of my childhood. I'm French and Paris-Brest is my absolute favorite dessert. Even when you know the recipe, the Paris-Brest remains magic! When I was a kid, we used to order one from the village bakery for every special occasion. And I always wished there would be some leftover, but it never happened! To keep its shape, my mother used to cut it with an electric knife. And I don't ilagine a Paris-Brest without a layer of praline under the mousseline: those two layers make it so delicious!
Have a happy gourmet 2023!
Damn Claire you are the best cook in the world, ive put on weight from watching your channel, thank you.
And just like that, my day got even more fabulous thanks to Claire! 😊
I always learn something new from Claire. Happy New Year🥂
What I love about Ms Claire is that she scrapes her bowls everything she makes something. Very thoughtful 💕
Another beautiful day on TH-cam swimming in Dessert Person energy!
I am going to be using that pre-cutting the top for so many things! Cakes, sponge, choux.... such a great idea
One of my absolute favorite desserts! I made one years ago and this is a reminder to try again with better technique!
I could tell I was making when saw video at beginning of it baking
The way she gives all the details down to how to cut it before you put it together is great. I will save this recipe until the price of eggs goes back down. (hopefully)
I've wanted to make this beautiful dessert for years. This just pushed me to do it!!
It looks so delicious! 🤗🌸 Hello from Latvia 🇱🇻 Thank you for your videos!🤩👍
Great teacher and a great video and audio editor to match her skill!
WOW! GF! Yaaas!! Trying it. My moms gonna think I'm so special (lol) 🤗 You explain cooking & baking & the "why" & the "what, so-ding-dong-well!!
I am obsessed with Claire! Gorgeous recipe.
FOR THE PRALINE AND PASTRY CREAM
1¼cups/142 grams whole hazelnuts
1¼cups/250 grams granulated sugar
1teaspoon kosher salt (such as Diamond Crystal)
¼cup/60 grams smooth natural almond butter
1½cups/360 milliliters whole milk
Seeds scraped from ½ vanilla bean or 1½ teaspoons vanilla paste or extract
¼cup/30 grams cornstarch
5large egg yolks
6tablespoons/85 grams unsalted butter, cut into pieces and chilled
FOR THE PÂTE À CHOUX
6tablespoons/90 milliliters whole milk
6tablespoons/85 grams unsalted butter, cut into pieces
1tablespoon granulated sugar
½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon coarse kosher salt (such as Morton’s)
¾cup/100 grams all-purpose flour
4large eggs, beaten
FOR THE ASSEMBLY
½cup/113 grams unsalted butter, at room temperature
Confectioners’ sugar
this looks sublime!
Claire is such a good teacher
I’ve made this but added red fruit jam and whipped cream and fruits instead. Bomb ❤
I love love love Paris - Brest
I made this a few years back, I used Nutella for the mousseline..was delicious!!
Amazing !
Claire Saffitz...you are an amazing cook with my kinda verbage! I have been a watcher of yours through the past years...& you are awesome. This is making me drool! I absolutely love pastries. I hope you had a wonderful Holiday & have a fantastic New Year! 2023 is going to be great! ✌🏻❤
Boy am I glad I live in France and don't have to make Paris-Brest myself when I want to eat some, this is a lot of work lol
The dough is kind of what I've done churros with. And caramel hazelnuts looks simple enough because I've made simple caramel (without water) and fudge. Like you said, the individual parts are simple. All I'm missing are the pastry bags. Definitely on my to-do list for the future.
Try w a big ziplock
Wow. That thing is a work of art and of love. I bet it's really delicious. Thank you.
Paris brest is one of my favourite pastries, It looks divine Claire thank you!
Claire, you are the dessert queen!
Wow this looks delicious!
Claire is AMAZING
What a beautiful dessert! Perfection. I am going to try this one 100%.
I had to make Paris-Brest as part of my final exam in pastry school! 😊
Thank you it so good
I just did this and it was a process but it turned out great
whats the background music, i love it. Also making this right now thank you Claire!!!!
The most beautiful dessert she made
I love Claire! ❤️
hmmm, I'd say the Croquembouche is the biggest show-stopper. But this is amazing, too!
@xyzpdq1122 - Croquembouche glued together with that pastry cream....mmmm!
I think this would be good at a wedding
Claire and NYT should cite Cook's Illustrated because I've been making their Paris-Brest recipe for years and it is EXACTLY the same. Feels like there should be some transparency for the chefs who actually developed this recipe. I do like how she precut the top though, that was genius
I don't know what issue of CI your recipe was published in, but this one from NYT Cooking is definitely *not* exactly the same as the recipe demonstrated on the ATK television show. Regardless, Ms. Saffitz completed culinary school in France and is a very accomplished recipe developer and baker. I doubt exceedingly that she needed to copy someone else's recipe (and I imagine that if she used references, they would be from great pastry chefs, not ATK/CI). All of the components of a Paris-Brest are pretty standard and well-known, as is the pastry as a whole. Ms. Saffitz has published recipes for the components or things very similar. Any recipe for a classical Paris-Brest is going to look very similar to many other recipes.
Claire is Annie from Joni Mitchell's "Ladies of the Canyon" (one of my favourite songs).
I got spooked when the editing of the mixer sound came while Claire was scraping at 22:38
I think my daughter and I can make this for her French honor society meeting. It looks doable.
Definitely going to try. Can I use almond instead of hazelnut. Will it change the flavour?
Exceptional video!
I have tried choux pastry several times and it has worked once and failed multiple times. My problem is I don't understand when to stop cooking it on the stovetop after mixing flour into milk/water/butter mixture. Can you please elaborate on that, Claire? Also, I love your recipes and they are foolproof if followed correctly. Thank you! :)
The best tip I have had is that you cook it until it starts to form a slight film on the bottom of the saucepan.
During pate a choux piping use a star tip for the pastry bag/gallon ziploc instead of raking a fork across gently this nulls that step so you don't have to stress about if you did it wrong. Look to other pate a choux recipes alot of them tend to do it.
Phenomenal!!!
Most of us around New Orleans pronounce it "prah-leen" (your latter pronunciation). I'm more impressed that you pronounced New Orleans correctly 😜