The choux pastry is then made using the classic method: a mixture of water, butter, and flour, dried in a saucepan before the eggs are added. Piped into a ring using a piping bag and topped with the red craquelin, it is baked twice to ensure optimal rise while maintaining a soft center. This light and airy base will serve as the support for the generous filling of the fraisier.
To add a smooth and indulgent touch, a vanilla mousseline cream is prepared using pastry cream enriched with whipped butter. This cream provides a melt-in-your-mouth texture and a delicately fragrant flavor that pairs perfectly with the tartness of the strawberries. Once the choux pastry ring is cut in half, a first layer of cream is spread, followed by a layer of fresh strawberries. Then, using a piping bag, pretty rosettes of mousseline cream are piped before closing the cake.
The result is a spectacular dessert, as beautiful as it is delicious, that reinvents the Paris-Brest with a touch of springtime freshness. Perfect for a birthday or festive meal, this strawberry Paris-Brest cake will delight lovers of refined sweets. Its crisp pastry, melting cream, and juicy strawberries make it an essential treat for anyone with a sweet tooth seeking originality and balanced flavors.
Ingredients :
For the red cracker:
50g butter
, 60g cane sugar,
60g flour,
a pinch of salt,
red food coloring
Work together the butter, sugar, flour, a pinch of salt, and red food coloring. Roll out the dough between two sheets of parchment paper to a thickness of 2 mm and place it in the freezer for 30 minutes. Once the craquelin has hardened, cut out a 3 cm wide ring the size of the wreath. Keep refrigerated.
For the choux pastry:
150 ml water
, 70 g butter,
90 g flour,
3 eggs
, salt
Bring the water to a boil with the diced butter and salt. Once the butter has completely melted, remove from the heat and add the flour all at once. Mix well, then return to the heat for 1 minute to dry out the dough. Transfer the dough to the bowl of a stand mixer and add the eggs one at a time, mixing well after each addition.
Using a piping bag, pipe a ring onto the silpat. Place the cracker ring on top.
Bake for 5 minutes at 210°C. Then lower the oven temperature to 180°C and continue baking for 20 minutes.
For the mousseline cream:
