Named for the Paris to Brest bike race, this delicious version of a bicycle wheel shaped éclair will leave you breathless in the way that a true bike wheel should! Vive la France!
You can of course use just plain old whipped cream to fill the pastry, but why not go all out and add Chocolate Mousse to the mix? For our beautiful picture, we used some Pistachio Praline Paste drizzled through creme pat! I say ride hard...or go home.
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We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!
Need
- 80 Grams Butter BUY
- 180 Grams water
- 1 Teaspoon Vanilla Bean Paste BUY
- 120 Grams plain flour
- 3 eggs
- Flaked almonds, as needed
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Filling 1
- 1 Batch Chocolate EVOO Mousse Recipe
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OR Filling 2
- 1 Batch Lemon Custard cooled Recipe
-
Plus
- Extra whipped cream, to taste
- 50 Grams melted chocolate, toasted nuts, berries to garnish
Do
- 1
Preheat oven to 220ºC and line flat baking tray with paper. Trace a 23 cm circumference circle onto the paper and set aside.
- 2
Place butter, water and vanilla into Thermomix bowl and cook 7 min/100°C/speed 2.
- 3
Add flour and beat 30 sec/speed 6.
- 4
Add eggs one at a time through hole in lid as you beat 30 sec/speed 5. Scrape down sides of bowl and beat 10 sec/speed 5.
- 5
Spread dough onto circle leaving a large hole in centre.
- 6
Sprinkle with flaked almonds and bake 10 minutes. Reduce temperature to 180ºC and cook further 10 minutes.
- 7
Remove from oven and pierce around the outside circumference with a large skewer. Return to the oven and reduce temperature to 170ºC. Cook further 20 minutes or until puffed and golden. Cool.
- 8
Slice open horizontally with the bigger portion being on the bottom, and return to the oven to dry out a little.
- 9
Prepare filling of choice.
- 10
Fill bottom ring with filling. Add whipped cream if using and place top on.
- 11
Drizzle with melted chocolate or nuts and garnish as desired.
- 12
Serve well chilled for easier cutting.
