“Almond-Crusted Paris-Brest with Creamy Vanilla Filling”

 

Ingredients

For the Choux Pastry:

– 1/2 cup (120ml) water

– 1/2 cup (120ml) milk

– 1/2 cup (115g) unsalted butter

– 1/2 teaspoon salt

– 1 tablespoon sugar

– 1 cup (125g) all-purpose flour

– 4 large eggs

– 1/2 cup slivered almonds (for topping)

– 1 egg (for egg wash)

For the Cream Filling:

– 2 cups (500ml) milk

– 1/2 cup (100g) sugar

– 1/4 cup (30g) cornstarch

– 4 large egg yolks

– 1 teaspoon vanilla extract

– 1/2 cup (115g) unsalted butter, softened

– 1/2 cup (125ml) heavy cream, whipped

Preparation

1. **Prepare the Choux Pastry**:

– Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter as a guide.

– In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.

– Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

– Remove from heat and let it cool for 5 minutes.

– Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

– Transfer the dough to a piping bag fitted with a large round tip.

– Pipe a ring of dough onto the parchment paper, following the circle you drew. Pipe a second ring inside the first, and a third ring on top of the first two.

– Brush the top with egg wash and sprinkle with slivered almonds.

– Bake for 30-35 minutes, or until the pastry is golden brown and puffed. Let it cool completely.

2. **Prepare the Cream Filling**:

– In a medium saucepan, heat the milk until it just starts to boil.

– In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and thick.

– Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.

– Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling.

– Remove from heat, stir in vanilla extract, and let it cool to room temperature.

– Beat the softened butter until light and fluffy, then gradually beat it into the cooled pastry cream.

– Fold in the whipped cream until smooth and light.

3. **Assemble the Paris-Brest**:

– Slice the cooled choux pastry 

ring in half horizontally.

– Transfer the cream filling to a piping bag fitted with a star tip.

– Pipe the cream onto the bottom half of the pastry ring.

– Place the top half of the pastry on top, pressing gently.

– Dust with powdered sugar before serving.

Tips:

– For extra flavor, you can add a tablespoon of praline paste to the cream filling.

– Refrigerate the assembled Paris-Brest for about an hour before serving to allow the flavors to meld.

Title Suggestion:

**”Paris-Brest with Vanilla Cream Filling”**

This title reflects the traditional name of the dessert and highlights the delicious cream filling. Enjoy your baking, and let me know if you need any further details!