The Height of French Pastry - Paris Brest

[@tg360andbeyond]

Beautiful to watch and imagine eating. I'm thinking this would take me about 8 hours and I'd want to burn my kitchen down when I was "done." LOL Gorgeous work Nick.

[@alarimartinson3264]

The best Paris - Brest recipe!

[@emm7632]

If only I could make it as quick as this video! 😂 great may have a go!! Thank you!

[@abyssiancat2983]

I was able to order this pastry from one of my Favorite French cafe , even though I wasn’t in Paris.
Wow, I was quite surprised how delicious it was .😮

[@alexistacsiat5452]

Aye I might need to try make this! So I know this gonna be good already just by looking at the thumbnail

[@rosanneduk]

Damn, this is my absolute favourite patisserie of all time! I haven't seen it in the UK for years and I can't get my lazy ass on a ferry to France!

[@widhysoekamto2123]

I couldn't find the dose of recipe.. where is it on yr webs?

[@Claudiacresswell-y8v]

Hi i was just wondering what pipping nozzle you used for pipping the cream

[@jpriyadharshini]

The amount of effort that would go into his for my family to finish devouring in seconds 😂

[@Hello-zg5le]

Hello , how much of the ingredients if I want it to be 9' not 7

[@rebbecahisrael2631]

YUmmy

[@ГалинаОганезова-ы3ч]

Спасибо! А где можно увидеть рецепт?

[@NuneMehrabyan-p5z]

Could you clarify how much butter do I need for the Pastry cream? The recipe on the website lists 250 g cold and cubed, but it looks like I need another 250 g softened butter at the end. Is that right? Do I need 500g butter for the cream? Thank you!

[@Hello-zg5le]

This is a question that needs to be answered cause I'm confused

[@roloqween]

I'm having issues with my mousseline. The butter needs to be soft and room temperature. The pastry cream needs to be cold. They split

[@Maahii_kaaeed_sharaf]

عالی بود ، مچکرم❤

[@BIFFALA]

325F is not 190C its 160C!!

[@maritzaandrade1636]

Nunca responde😢

[@garichar]

I want this in me BELLY!!!