Paris-Brest with almond crust and creamy vanilla filling

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:
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