Cake "Paris-Brest" carrot

Category: Confectionery
Paris-Brest cake carrot

Ingredients

Dough
carrot puree 100g
milk 80 gram
water 80 gram
butter (margarine) 125 gram
salt pinch
vanilla taste
flour 160 grams
egg C1 3 pieces
Charlotte cream with praline
milk 100g
sugar 200 grams
egg C1 1 piece
butter 250 grams
vanilla taste
praline 80 gram

Cooking method

  • Dough
  • Peel the carrots, cut into thin rings, add a little water.
  • Put in microwave at full power for 5 minutes (you may need less or more time).
  • If there is a lot of liquid, then drain part.
  • Puree the carrots with a blender or rub through a sieve.
  • Paris-Brest cake carrot Put mashed potatoes in a saucepan, pour water and milk, salt and stir. Add chopped butter or margarine
  • Put on fire.
  • Bring to a boil to completely dissolve the oil.
  • Paris-Brest cake carrot Pour in flour, mix quickly. Turn off the heat and continue stirring so that there are no lumps.
  • Let the dough cool until warm and beat in the eggs one by one. We drive each next egg only when the previous one has completely entered. I do it with a mixer.
  • Paris-Brest cake carrot The dough is ready when it becomes viscous, but keeps its shape well.
  • Paris-Brest cake carrot Draw a 20 cm circle on baking paper. We turn over the paper. Put the dough in a pastry bag. We put one ring on the label, the second next to it, and the third from above between the two lower ones.
  • Graphically it looks like this
  • Create width and height.
  • Paris-Brest cake carrotParis-Brest cake carrot
  • Paris-Brest cake carrot If the dough remains, then we plant the profiteroles. We bake in an oven preheated to 180 degrees for 40 minutes, then lower the temperature to 160 degrees and bake for another 30 minutes. Even if it seems to you. that the cake is ready earlier, do not rush. This can be deceiving.
  • Take out, let cool completely on a wire rack.
  • Cream "Charlotte" with praline.
  • I made praline according to this recipe
    Paris-Brest cake carrotPraline
    (ang-kay)
  • Mix milk with egg.
  • Pour sugar.
  • Put on fire and bring to a boil with constant stirring.
  • The mass should thicken slightly.
  • Put in the vanilla.
  • Cover with contact foil and cool to room temperature.
  • Remove the oil from the refrigerator to keep it at room temperature.
  • Beat butter with a mixer until whitened.
  • Add the custard of the cream in several steps with constant whipping.
  • Paris-Brest cake carrot The cream becomes airy and increases in volume.
  • Pour praline into the cream and stir.
  • Assembly
  • Cut the cake-ring lengthwise.
  • Put the cream on the bottom.
  • Cover with the other half and spread the cream around the entire circumference.
  • Decorate the top at your own discretion. You can just drizzle with fondant.
  • Paris-Brest cake carrot
  • Enjoy)

The dish is designed for

family or company

Time for preparing:

2.5 hours

Note

Another experiment with choux pastry. There were such
Paris-Brest cake carrotPumpkin profiteroles
(ang-kay)
Paris-Brest cake carrotPotato profiteroles
(ang-kay)

And this dough in taste, rise and structure is very pleased. Of course, you can not bake a cake, but bake the usual profiteroles. It will still be delicious. Recommend!

Mikhaska
Awesome cake Angelchik! I'm crazy about your hard work and talent!

I didn't understand anything about the three rings.

Trishka
I subscribe to the same word m!

Needless to say, current !!!

Thanks for the beauty !!!
olgavas


I also did not understand anything about three rings.
The cake is gorgeous. I love these rings with cottage cheese so much. And with praline, it's probably gorgeous.
ang-kay
Ira, Ksyusha and Olenka, thanks for the compliments. I am very pleased)))
Quote: Mikhaska
I didn't understand anything about the three rings.
Quote: olgavas
I also didn't understand anything about three rings
Girls, maybe I wrote something intricate? Attached a graphic image to make it clear.
Loksa
Angela, and I understood everything about the rings !!!
ang-kay, Angela thanks for the recipe! carrots come to life?
olgavas

Angela, thanks, I get it now. As if we make the ring thicker and higher.
Mikhaska
Bliiiiin! As she rolled her eyes, thinking from the picture, she barely rolled back. But I got it!
You know Angelchik! Nizzyayayah so old aunties make them strain! The eyes may one day not roll out from under the forehead.
posetitell
Quote: ang-kay

Ira, Ksyusha and Olenka, thanks for the compliments. I am very pleased)))Girls, maybe I wrote something intricate? Attached a graphic image to make it clear.

And I understood well both from the description and graphically, but I won't do such a luxury with my crooked hands anyway. So, Angela, thanks for the hint to make just profiteroles, because the idea of ​​this cake is great.
ang-kay
Girls! What are we all different! And it's great!
Quote: Loksa
carrots come to life?
Oksana, no.
Olechka.s
Angela, what a lovely cake! And you can't say that it is carrot. And the flowers are so delicate. Golden pens!
Byaka zakalyaka
Lovely, I really respect custard dough, but I haven't eaten it in the form of a cake yet. How does the cake behave during the infusion process? Is it better to cook it in a day? Or just before serving?
ang-kay
Girls, Thank you. I hope the recipe comes in handy.
Quote: Byaka zakalyaka
How does the cake behave during the infusion process? Is it better to cook it in a day? Or just before serving?
Marina, behaves like regular profiteroles.
posetitell
For my birthday, I made this cake, or rather not in the form of rings, but profiteroles. While she was doing, the daughter was perplexed - carrots? What kind of cake will it be? But when she ate, she again wondered - and it was delicious! The cream is also superb (but I did not make it with milk, but with water, it's still cool, I will often use it; we just smeared the leftovers on bread and ate with spoons in general). So thanks! I also made the aforementioned potato profiteroles - with quails they are mmmmmm)
ang-kay
Nikka, you see how great! both delicious and beautiful. A holiday and loved ones are in shock. Thank you for sharing your impressions.
Quote: posetitell
I also made the aforementioned potato profiteroles - with quails they are mmmmmm)
Put it inside or what?
Tumanchik
wow beauty !!!! as I missed ... but this is Brest !!!! means to me! Insanely beautiful! My hand is mine! A hard worker!
how do you manage everything?
ang-kay
Tumanchik, but you have stopped walking. I haven't seen it. Thank you. It was delicious)
Quote: Tumanchik
how do you manage everything?
The main thing is that we have time
posetitell
Quote: ang-kay

Put it inside or what?

I stewed quail in herbs and they are so delicious, but we decided to enhance the deliciousness and ate them with potato profiteroles. I did not guess to put the pieces of the bird inside the profiles. I'll do it with chicken.
ang-kay
Clear. You can put any salad.

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