Fantastic French: Sweet and Savory Elvis-inspired Paris-Brest

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Paris-Brest is a wheel-shaped pastry made of pâte à choux (the same pastry used to make cream puffs) and traditionally filled with mousseline or hazelnut-flavored pastry cream. The shape is inspired by the bicycle wheel.

While the Elvis Sandwich is an American snack popularized by the legendary rockstar. It’s a peanut butter and banana sandwich with pieces of bacon.

Baking time: 30 minutes
Assembly time: 1 hour
Serves 4

INGREDIENTS
For the Pâte à Choux

1 cup water
1⁄2 cup butter
1 teaspoon sugar
pinch of salt
1 cup flour
4 whole eggs

For the Peanut Butter Mousseline
1⁄3 cup sugar
3 egg yolks
1 1⁄2 tablespoons cornstarch
1 cup milk
1⁄2 cup peanut butter
1⁄2 cup butter

For Garnish
1 banana
bacon, as desired

PROCEDURE
For the Pâte à Choux

1 Preheat oven at 425°F.
2 Combine water, butter, sugar, and salt in a pot and bring to a boil. Remove heat from pot and add flour. Mix vigorously then return back to heat while mixing until mixture is smooth and follows the spoon around the pan. Remove from heat and cool down or until it stops to steam when mixing.
3 Slowly add one egg at a time, making sure to mix properly. Do this until all eggs are incorporated.
4 Transfer to a piping bag. Pipe onto the baking sheet and leave at least 3” apart for when it expands.
5 Bake for 15 minutes at 425°F then reduce temperature to 350°F for another 15-25 minutes depending on the size. Remove from oven when golden brown and cool down.

For the Peanut Butter Mousseline
1 In a bowl, mix sugar, egg yolks, and cornstarch.
2 Boil milk in a pot. Pour a little bit to the egg mixture and mix to temper. Do this until all of the milk is incorporated into the eggs. Return back to heat to thicken then remove. Wrap the top with cling film touching the mixture and cool in the chiller.
3 When chilled, put in a mixer with the whip attachment and start adding small cubes of butter. Add peanut butter last and incorporate properly.

Recipe by Chef Kristine Lotilla of Le Petite Souffle
Photography by Justin de Jesus
Shot on location at Hole In The Wall

This recipe was originally published in the October-November 2017 issue of Breakfast  Magazine.