In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to making the classic Parisian dessert Paris-Brest. Then, equipment expert Adam Ried reviews burr grinders with Bridget.
Get the recipe for Paris-Brest:
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i watched this
Do you have a good pudding skin singles recipe?
Wack ahhh recipes anyways on your lame ahhh subscription
Wow!!! You gals really hit it outta the park with such a sophisticated French pastry! Shoulda made a great cup of coffee with that using the grinder that won the best selection earlier. Oh this is what I will make for my son's birthday…he will love it! Last time we had Paris-Brest was in Quebec City many years ago…
I want to try this method. I tried Bruno Albouz method but I could never get the choux pastry to bake right. This method will hopefully work!
This was my very fave dessert from culinary school! If someone made this for me, I would prob marry them. Well, I'll stay married to my baker hubby, but he doesn't really like making choux, he's a whiz at bread, but doesn't get how to not burn his choux on the stove lol. He prob would if I walked him through it again, but he has bad memories from exam day.
Other chefs say we need to add one egg at a time, mix, then add another and so on. Why do you add them all at once?
That looks so good!. Kind of long process, but worth it at the end. ATK makes fantastic recipes that are easy to make. They make current recipes better by tweaking it and make it easier to cook. Cooks Country also does a great job with recipes. I never miss an episode and DVR all of the shows. I was a terrible chef until I started watching these shows from the beginning many, many years ago. Great shows from PBS to which I donate to them.
I lived in France for about 9 months and LOVED these. I live in NYC/NJ and haven't been able to find any bakery or French restaurant that can make this anywhere near what they had in France. I think I'm going to have to try my hand at this.
Not sure I can trust a cook who mispronounces "praline."
I don't think my uneducated American palate could appreciate the effort that goes into this. Unfortunately, I have a severe allergy to Hazelnuts so after the first crumb of Hazelnut, I would be off to the Hospital for a month of recovery. It looks fabulous though.
That citric acid, basically, turns the
suger upside down. (Makes invert
sugar.) 😀
steve
I love to eat; therefore I cook.This dessert looks good but too much work for me; but I love to watch it anyway.
Nobody has ever worked harder for a filling/icing. This is the apex of skill
Please marry me. This looks amazing
I think this is the fanciest thing they’ve ever made on this show…..
My friends think I'm possessed cooking these amazing recipes. I act like I've cooked like this all my life but it's from watching this channel. They make excuses to come for dinner, I love it.
I’m so excited to make this!! Excellent episode!!
I want to work here when I grow up 😍
I made this for Christmas a couple years back. Everyone loved it!
I have never had choux collapse completely while in the oven before, now I tried to make this two times and it was disastrous both times. I blamed it on opening the oven to take the small ring out, so for the second attempts I didn't bake them simultaneously. The small ring worked perfectly.
The big ring collapsed after about 25 minutes in the oven, without any interaction from me other than me turning the heat down.
The bike ride is 750 miles that has a time limit of 90 hours.Little sleep and night riding makes for a very tough ride. Only happens every four years.
You guys have really upped your game. Everyone looks so polished. Hair, make-up, etc. And, you can still cook! Great!
I wanna see this made with a different/easier form factor
Make it a Q yeah President Trump
I think they should have used filberts instead of hazelnuts.
They really need to invent a working wonkavision so I can reach through my phone and get some of that paris-brest.
What brand of food processor do you use?
Family in Seattle, they buy raw beans, have one machine that toasts those bean, grinds them, then brews the coffee. Me, I use Keurig cups.
Well done! Much love!
I am very glad new videos are back and everyone is doing well!!
Wow!! Looks so good
OK……I gotta know……what the heck is that ending?????? I watch it after every episode and it has my imagination running wild. Not good!….lol!
Thumbs up just for twisting the bag!
I will never make this lol… But I sure loved watching you do it!! Really beautiful and I bet it's absolutely delicious!!!
Big like 👍🏻
Bridget and Julia… my favorite!!! If anyone is keeping score 🙂
Loved the new intro, and so happy to see new videos coming out!
This is a wonderful recipe
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How did people do the nut filling before food processors were a thing?
tons of chopping and maybe mortar and pestle or are they more clever methods?