Paris-Brest (Cream Puff Pastry) Recipe
Ingredients
| Butter | 7 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 1 Teaspoon | |
| Salt | 1 Pinch | |
| Flour | 1 Cup (16 tbs) | |
| Eggs | 4 Large | |
| 1 egg, slightly beaten | ||
| Water | 1 Teaspoon | |
| Sliced almonds (about 3 tablespoons) | ||
| Whipping cream | 1 Pint (Filling:) | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) (Filling:) | |
| Vanilla to taste | ||
| Powdered sugar | 1 Tablespoon (Filling:) | |
Directions
In a heavy saucepan combine the butter, water, sugar and salt.
Bring to boil over high heat.
Reduce heat and add the flour all at once, blending the mixture well with a wooden spoon.
Transfer contents to a blender container.
Whirl, adding the eggs one by one.
The batter should be smooth and shiny and thick enough to hold its shape. (If three eggs are enough, do not add the fourth; if four are not enough, add one more egg.)
Grease and flour a baking sheet.
Place a plate on the sheet and trace a circle around the plate in the flour.
Drop the batter by spoonfuls, close together, around the circle to form a crown.
Brush the circle of dough with the beaten egg and water.
Sprinkle with the almonds.
Bake at 400 degrees for about ten minutes.
Reduce heat to 350 degrees and bake until golden brown.
Turn off the oven.
Leave the Paris-Brest in the oven five minutes longer.
Remove from oven and cool.
Meanwhile, prepare the filling by whipping the cream and add- ing the sugar and vanilla.
Beat until firm.
Cut the puffs horizontally with a sharp knife and fill with the whipped cream, using a pastry bag for a decorative effect.
Replace the caps.
Dust with powdered sugar.
Cover and refrigerate until ready to serve.
This dessert must be served the same day it is made
Bring to boil over high heat.
Reduce heat and add the flour all at once, blending the mixture well with a wooden spoon.
Transfer contents to a blender container.
Whirl, adding the eggs one by one.
The batter should be smooth and shiny and thick enough to hold its shape. (If three eggs are enough, do not add the fourth; if four are not enough, add one more egg.)
Grease and flour a baking sheet.
Place a plate on the sheet and trace a circle around the plate in the flour.
Drop the batter by spoonfuls, close together, around the circle to form a crown.
Brush the circle of dough with the beaten egg and water.
Sprinkle with the almonds.
Bake at 400 degrees for about ten minutes.
Reduce heat to 350 degrees and bake until golden brown.
Turn off the oven.
Leave the Paris-Brest in the oven five minutes longer.
Remove from oven and cool.
Meanwhile, prepare the filling by whipping the cream and add- ing the sugar and vanilla.
Beat until firm.
Cut the puffs horizontally with a sharp knife and fill with the whipped cream, using a pastry bag for a decorative effect.
Replace the caps.
Dust with powdered sugar.
Cover and refrigerate until ready to serve.
This dessert must be served the same day it is made
Chef
