Paris-Brest

Instructions

Step 1
In a saucepan whisk 2 eggs with sugar until smooth, add cornstarch and mix well.

Step 2
Pour in milk, stir well and brew the cream thickly over medium heat, stirring constantly for 3-4 minutes.

Step 3
Transfer into a bowl, cover with plastic wrap and let cool.

Step 4
Pour milk and water into a saucepan, add a pinch of salt, a pinch of sugar, and 80 g butter, and set over medium heat.

Step 5
When the butter has melted, remove from the heat and stir in the flour. Return the pan to heat and cook the dough for 1-2 minutes, stirring constantly. Transfer the mixture into a medium bowl to cool a bit.

Step 6
Meanwhile, in a separate bowl whisk 4 eggs until smooth add them to the cooled mixture little by little, and transfer them into a piping bag.

Step 7
Preheat the oven to 200C/400F. Trace an 18cm/7″ circle on a piece of parchment. Flip the paper over and place it on a baking sheet.

Step 8
Pipe one circle just inside your circle on the parchment. Pipe a second circle of pastry just outside the line and pipe the third ring on top of the other two.

Step 9
Grease with beaten egg, sprinkle with almond slices. Bake for 15 minutes, then reduce the heat to 160C/320F and bake for another 25 minutes, let cool.

Step 10
Beat 160 g butter with a mixer until frothy, gradually add cooled cream, and continue to beat until smooth. Transfer the cream into a piping bag.