Paris-Brest with almond crust and creamy vanilla filling

Ingredients:

For the choux pastry:

– 1/2 cup (120 ml) water
– 1/2 cup (120 ml) milk
– 1/2 cup (115 g) unsalted butter
– 1/2 teaspoon salt
– 1 tablespoon sugar
– 1 cup (125 g) all-purpose flour
– 4 large eggs
– 1/2 cup slivered almonds (for topping)
– 1 egg (for egg wash)

For the cream filling:

– 2 cups (500 ml) milk
– 1/2 cup (100 g) sugar
– 1/4 cup (30 g) cornstarch
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1/2 cup (115 g) unsalted butter, softened
– 1/2 cup (125 ml) heavy cream, whipped

Instructions:

1. **Prepare the choux pastry**:

– Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and trace 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 flour all at once and stir vigorously with a wooden spoon until mixture comes together in a ball and pulls away from the sides of the pan.
– Remove from heat and let cool for 5 minutes.
– Add eggs, one at a time, beating well after each addition, until batter is smooth and glossy.
– Transfer batter to a piping bag fitted with a large round tip.
– Pipe a round of batter onto the parchment paper following the circle you drew. Place 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 flaked almonds.
– Bake for 30 to 35 minutes, or until golden and puffed. Let cool completely.

2. **Prepare the cream filling**:

– In a medium saucepan, heat milk until boiling.
– In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and thick.
– Slowly pour hot milk into egg mixture, whisking constantly to prevent curdling.
– Return mixture to saucepan and cook over medium heat, whisking constantly, until thickened and boiling.
– Remove from heat, stir in vanilla extract, and cool to room temperature.
– Beat softened butter until light and fluffy, then gradually fold into cooled pastry cream.
– Fold in whipped cream until light and fluffy.

3. **Assemble the Paris-Brest**:

– Cut the cooled choux pastry circle in half horizontally.
– Transfer the cream filling to a piping bag fitted with a star tip.
– Pour the cream onto the bottom half of the pastry circle.
– Place the top half of the pastry on top, pressing lightly.
– Sprinkle with powdered sugar before serving.

Advice:

– 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.