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!