How to Make the Very Best Paris-Brest

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From America’s Test Kitchen.

In this episode, hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to making the classic Parisian dessert Paris-Brest. Then, equipment expert Adam Ried reviews burr grinders with Bridget.

Get the recipe for Paris-Brest: http://cooks.io/3oew968
Buy our winning food processor: https://cooks.io/2Nji0pD
Buy our winning burr grinder: https://cooks.io/2Msc1QR

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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