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Paris Brest Recipe with sunflower butter creme patissiere
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Sunflower Paris Brest

Sunflower Paris Brest is a french choux pastry dessert filled with a sunflower creme patissiere (pastry cream) and a sprinkle of toasted sunflower seeds.
Course Dessert
Cuisine French
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 pastry

Ingredients

Choux Pastry

  • 1/2 Cup Whole Milk
  • 1/2 Water
  • 7 Tbsp Unsalted Butter
  • 2 tsp Granulated Sugar
  • 1/4 tsp Kosher Salt
  • 1 1/4 Cups All Purpose Flour
  • 4 Eggs

Sunflower Creme Patissiere

  • 1 Cup Whole Milk
  • 1 Cup Heavy Cream
  • 1 Whole Egg
  • 3 Egg Yolks
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup All Purpose Flour
  • 1/4 Cup Cornstarch
  • 7 Tbsp Unsalted Butter
  • 2 tsp Vanilla Extra
  • 1 Cup SunButter Natural Sunflower Butter

Toppings

  • 1 Cup Toasted Sunflower Seeds
  • Powdered Sugar for dusting

Egg Wash

  • 1 Egg
  • 1 tsp water

Instructions

Toasted Sunflower Seeds

  • Place 1 Cup of raw sunflower seeds (not in shell) on a parchment paper lined baking sheet. Bake for 10-12 minutes until slightly brown. (option to coat in honey before toasting)
  • Set aside to cool.

Choux Pastry

  • *make Creme Patissiere prior to baking pastry.
  • Preheat 350 F and prepare a six doughnut baking tray.
  • In a medium sauce pan on medium-high heat, add milk, water, butter, sugar, and salt.
  • Heat until butter is melted, stirring with a rubber spatula.
  • Once the butter is melted, turn temperature to a medium-low heat.
  • Add all the flour at once, whisk quickly to incorporate and make smooth.
  • Use the spatula to press and fold the batter as it firms.
  • This should slightly dry the mixture, cooking the flour. (about 1 minute)
  • Remove from heat and transfer to bowl of stand mixer with paddle attachment.
  • Let cool for a couple of minutes.
  • Turn mixer on to a medium low speed and let some of the hot air work out of the dough. (30 seconds)
  • Add one egg at a time. Stopping to scrape sides and bottom of bowl between each egg.
  • Don't over beat the dough. It will curdled at first, but soon turn into a nice uniform shiny consistency.
  • You will know its ready, when you turn off the mixer and lift the paddle. If the dough hangs from the paddle without dripping off right away its done.
  • Transfer dough to a piping bag fitted with a 2 inch round piping tip.
  • Pipe 5-6 large balls in a circular shape around the doughnut rings.
  • Smooth tops with a wet finger.
  • Brush lightly with egg wash.
  • Bake 25-30 minutes until golden brown.

Sunflower Creme Patissiere

  • *Make Creme Patissiere then place in the fridge to set.
  • Combine eggs, flour, cornstarch, and sugar in a medium bowl and whisk together to form a paste.
  • In medium saucepan, bring milk and heavy cream to almost a boil. (just starting to bubble in the center)
  • Remove hot milk from heat and slowly pour into bowl of egg paste. Whisking constantly to prevent eggs from cooking.
  • Once all milk is incorporated, pour mixture back into saucepan on stove.
  • On medium heat continue to whisk as the cream thickens.
  • The thick cream should start to bubble after a couple of minutes.
  • Remove from heat, then add chopped butter and vanilla.
  • Stir until butter is melted and cream is smooth.
  • Transfer cream to a metal sieve and press through into another bowl using a rubber spatula.
  • Cover bowl with plastic wrap, pressing plastic directly onto cream to prevent a skin forming.
  • Place in fridge and chill for 2-3 hrs.
  • Once pastry is baked and cooled remove cream from fridge.
  • Transfer to bowl of stand mixer and add sunflower butter.
  • Whisk until smooth.
  • Scoop sunflower pastry cream into a piping bag fitted with a 2 inch star piping tip.

Assemble

  • Slice baled pastry in half to create a top and bottom.
  • Pipe 5-6 dullops of sunflower cream in a circle on bottom half of pastry.
  • Sprinkle toasted sunflower seeds onto cream.
  • Place top of pastry onto cream.
  • Sprinkle with powdered sugar.