Paris-Brest with almond crust and creamy vanilla filling
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.
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