Paris-Brest Dessert Recipe

Preheat oven to 400 °F.
Cut a 9-inch circle out of heavy brown paper, place it in center of cookie sheet and oil it lightly.
Make Cream Puff Pastry.
Place pastry around edge of paper circle in heaping tablespoons, leaving a 4-inch circle bare in center.
Smooth pastry with a spatula, making an even ring.
Bake 50 minutes at 400 °F.
Remove ring from oven.
Cut off top with sharp knife.
Scoop out any soft dough.
Turn oven off, place ring back in, and let it stand in oven with door slightly open for 15 minutes.
Remove from oven and cool on wire rack away from drafts.
Whip heavy cream with sugar until stiff (or prepare two packages whipped-topping mix, following package directions).
Fold in sherry.
Fill bottom of pastry ring with whipped cream or topping.
Replace top of ring and brush lightly with corn syrup.
Sprinkle with green pistachio nuts, coarsely chopped pecans or walnuts, or slivered almonds.