Paris-Brest

Ingredients for 1 servings:

• 75 g flour
• 40 g butter
• 100 ml water
• 2 eggs
• 1 tbsp sugar
• 1 pinch of salt
• 50 g sugar
• 3 egg yolks
• 2 tbsp cornstarch
• 250 ml milk
• 50 g butter
• 100 g butter
• 120 g brittle (hazelnut brittle)
• n. B. almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

delicious French specialty made from choux pastry and hazelnut cream

Prepare a choux pastry from the first six ingredients. Bring the butter, water, and sugar to a boil. Remove the pan from the heat and add the flour all at once, stirring well. Return the pan to the stovetop for 1-2 minutes to allow the dough to dry out slightly, stirring occasionally. Remove the pan from the heat and beat in the eggs one at a time, stirring well. Using a piping bag, pipe a circle onto a greased or lined baking sheet. Top with flaked almonds. Bake in the oven at 180°C for about 1 hour. Let cool on a wire rack. For the cream: Bring the milk to a boil. Beat the egg yolks with the sugar until frothy, stir in the sifted cornstarch, and add the boiling milk. Return to the stovetop for about 2 minutes to thicken, stirring constantly. Remove from the heat and stir in the 50g butter. Place cling film directly on top of the cream and let cool. Stir the brittle and the remaining butter (100g, in small pieces) into the cold cream. This is best done with a hand mixer or a food processor. Refrigerate for several hours. Cut the wreath in half horizontally. Fill the cream into a piping bag and pipe it onto the bottom edge of the wreath. Fill the edge thoroughly with cream. Place the top edge on top and sprinkle with powdered sugar.