Paris-Brest
A large ring-shaped choux pastry, baked with sliced almonds on top and filled with cream filling.
Ingredients
choux pastry
to taste
sliced or chopped almonds
to taste
filling (such as whipped cream or pastry cream)
to taste
Instructions
1
Step 1
Line a baking sheet with parchment paper. Use a round cake pan as a guide to trace a circle on the paper. An 8-inch (20 cm) pan is a common size.
2
Step 2
Using a plain round tip, pipe a 1-inch (2.5 cm) thick ring of choux pastry inside the circle, pipe a second ring directly against it, then pipe a third ring on top.
3
Step 3
Sprinkle sliced or chopped almonds over the choux ring.
4
Step 4
Bake using the method for cream puffs and éclairs.
5
Step 5
Once cooled, slice off a top piece. Fill with whipped cream, vanilla pastry cream, mousseline cream, or Saint-Honoré cream. Replace the top.
