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Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples


Paris Brest with Brown Butter Streusel, Custard Mousseline Cream and Spiced Apples



Custard Mousseline Cream

  • 165g sugar
  • 90g custard powder or corn starch
  • 225g egg yolks
  • 825g whole milk
  • 1 tsp vanilla bean paste
  • ½ tsp salt
  • 50g unsalted butter, cold, cut into chunks
  • 250g unsalted butter, at room temperature

Spiced Apple Filling

  • 900g Apples, peeled, cored, and cut into small cubes
  • 100g Brown Sugar
  • 1 ½ tsp Cinnamon
  • ¼ tsp kosher salt
  • 1 tsp vanilla extract

Brown Butter Streusel

  • 160g unsalted butter, cubed
  • 200g Dark Brown Sugar
  • 1 tsp salt
  • 1 tsp vanilla bean paste
  • 230g all-purpose flour

Choux Pastry

  • 125g whole milk
  • 125g water
  • 110g unsalted butter, cubed
  • 5g Kosher Salt
  • 5g vanilla bean paste
  • 15g Sugar
  • 165g All-purpose flour
  • 240g eggs, lightly beaten, plus more if required (see tips)
  • 1 egg, lightly beaten, for egg wash
  • Swedish pearl sugar for sprinkling, optional



  1. In a large bowl, whisk together the yolks, sugar and custard powder.
  2. In a medium pot, warm the milk, vanilla paste, and salt until there is movement just around the edges of the milk - do not bring it to the boil.
  3. Remove the milk from the heat, and, whisking constantly, add half of the milk mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the milk-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick.
  4. Remove from the heat and whisk in 50g of the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Transfer to a container or bowl and press a piece of plastic wrap against the surface of the pastry cream to prevent a skin forming. Refrigerate until completely chilled.
  5. When you are ready to assemble, place the remaining 250g butter in a stand mixer fitted with the whisk attachment. Whip the butter until it is smooth and creamy. Whisk the chilled pastry cream to help remove any lumps, then add a quarter of the pastry cream at a time to the butter, mixing until combined. Whip the mousseline for a further minute, then switch to the paddle attachment and mix on low for 2-3 minutes to help remove any air.
  6. Transfer to a piping bag fitted with a french star tip such as an ateco #867.


  1. Place the chopped apples, brown sugar, cinnamon, salt, and vanilla into a medium heavy bottomed saucepan. Cook over medium heat, stirring often, until the apples are tender, approximately 10-12 minutes. Do not worry if it looks dry to begin with - the apples will release some of their moisture as they start to cook down.
  2. Transfer to a container and allow to cool completely. Store in the fridge.


  1. Preheat the oven to 350˚f / 180˚c. Line a baking sheet with parchment paper.
  2. Place the butter in a small pan, and place on the stove over medium heat. Heat, stirring occasionally, until the butter has melted. Continue to cook, until the butter begins to foam, smells nutty, and goes a deep golden brown colour. Remove from the heat and place in a medium heatproof bowl. Add the remaining ingredients, and mix well to combine. Using your hands, break up any large lumps. Spread evenly over the baking sheet, and bake until lightly golden and toasty, 10-15 minutes. Remove and allow to cool completely before storing in an airtight container.


  1. Preheat the oven to 400˚f / 200˚c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 5 3” (7.5cm) circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward.
  2. Fit a large piping bag with a large french star piping tip (ateco #867, #868 or #869).
  3. In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste.
  4. Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.
  5. With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate.
  6. Transfer the mixture to the prepared piping bag. Pipe circles of the choux dough, following the guide of the template, applying even pressure and stopping the piping just before you close off the circle. Repeat until you have piped out 10-12 circles.
  7. Lightly brush each Paris Brest with egg wash and sprinkle with the streusel and pearl sugar.
  8. Bake the Paris Brest for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400˚f / 200˚c, and repeat the baking process with the remaining buns.


  1. Once the Paris Brest are cool, slice each in half using a serrated knife. Fill the bottom half of the paris brest with the spiced apple mixture. Pipe a round of mousseline cream onto the top of the apples - you can do this however you like, I piped a continuous round of little circles. Top with the second half of the Paris Brest.
  2. Best eaten on the day that they are made. Store components separately until ready to serve.