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February 2019

Desserts Recipes

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Turkeylegs Provenciale

Turkeylegs Provenciale Recipe
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Paris Brest Recipe

Paris Brest recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Paris Brest recipe  PDF


1 Pastry Cream
2 c Water
1 c Butter
1 pn Salt
1 1/2 c Flour
7 lg Eggs
1 tb Sugar, powdered, to dust
Almonds, slivered See recipe for Pastry Cream. Boil water in a pan with butter and salt. Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball. Off the heat, beat in eggs, one or two at a time, until incorporated and smooth. Put mi ture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet. Make another circle just inside the first, and a third on top of the first two. Preheat oven to 375 F. Paint with melted butter and top with almonds. Place it in the oven and bake for 30 minutes. Remove and cool on a cake rack. When cool, split horizontally and fill bottom ring with pastry cream. Replace top ring and dust with powdered sugar. Note: The preceding recipe is a basic pate a chou , or cream puff pastry, and it may be used in other recipes. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Daniel Bonnot, Louis VI Restaurant, : Marie Antoinette Hotel, New Orleans

Paris Brest recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
530 people have voted
Last Reviewed on 2019-02-22



Friday, Feb 22 2019 Download & Print Paris Brest recipe  PDF   Desserts recipes RSS   Thumsb up

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2 Chicken thighs 12 md Asparagus spears 3 tb Peanut or corn oil MARINADE: 1 tb Dry sherry 1 ts Cornstarch 2 ts Thin soy sauce 1 pn Sugar SAUCE: 2 ts Fermented black beans 3 Cloves garlic, minced 1/2 ts Brown sugar 2 ts Black soy sauce 3/4 c Chicken stock Cornstarch paste as thickener Marinating: With sharp paring knife, scrape chicken meat from thigh slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy.) Combine sherry, soy, cornstarch and sugar in bowl massage liquid into meat with your fi...

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Category: » Dessert Recipes

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