Legend has it that the original Paris-Brest, now a classic among French pastries, was created by chef pâtissier Louis Durand in 1910 to celebrate the famous Paris-Brest bicycle race. The traditional version is a simple choux pastry ring (or bicycle tire, as the shape represents) filled with a voluptuous praline cream. In homage to my trip from Paris to Brest, I took inspiration from one of my favorite Parisian ingredients to transform this classic pastry into a savory delight. Instead of praline cream, this Paris-Brest is filled with Brie de Meaux, some delicious crunchy apples, and a little fresh spinach. A zingy mustard mousse ties everything together.
Ingredients
- 1 recipe Choux Pastry Dough
- Confectioners’ sugar for dusting
- 6 tbsp (50 g) chopped hazelnuts
For the Mustard Mousse
- ¼ cup (50 g) heavy cream
- 1 tbsp wholegrain mustard
- 1 egg white
- 5½ oz (150 g) Brie de Meaux (or other Brie), mature Comté, or Cheddar, finely sliced
- 2 small apples, cored and finely sliced
- 1 bunch baby spinach, leaves only
How to Make It
- Scrape the choux dough into the piping bag. Line several baking sheets with parchment, dotting a little of the pastry dough in each corner to help the paper stick.
- Preheat the oven to 350°F. Use a 4-inch plate to draw six circles on the parchment. Pipe a ring of the choux pastry just inside one of the lines. Pipe a second ring tightly inside the first ring, so they are touching. Pipe a third ring on top of the two. Dust with confectioners’ sugar and sprinkle 1 tbsp of the hazelnuts over the top. Repeat with the other circle outlines.
- Bake for 20 to 25 minutes, or until golden brown. Remove from the oven to a baking rack to cool. To make the Mustard Mousse
- Whip the cream to soft peaks and then stir in the mustard. In a clean, grease-free glass or metal bowl, whip the egg whites until they form firm peaks. Fold the egg whites into the cream mixture.
- Slice each ring in half horizontally. Lay slices of cheese on the bases, followed by slices of apple and the spinach leaves. Pipe or spoon little dollops of the mustard mousse on top of the spinach and replace the top of the choux pastry ring. Serve immediately.
