Almond-Crusted Paris-Brest with Velvety Vanilla Cream Filling

Ingredients

For the Choux Pastry:

For the Vanilla Cream Filling:

Instructions

Begin by preheating your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper. For precision, draw an 8-inch circle on the paper as a guide.
In a medium saucepan, combine the water, milk, butter, salt, and sugar. Heat over medium heat until the mixture reaches a rolling boil.
Swiftly add the flour to the boiling mixture, stirring vigorously with a wooden spoon until the dough forms a cohesive ball and detaches from the sides of the pan.
Remove the pan from the heat and allow the dough to cool for approximately 5 minutes.
Gradually incorporate the eggs, one at a time, beating thoroughly after each addition, until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring of dough onto the parchment paper, following the pre-drawn circle. Pipe a second ring inside the first, and a third ring on top of the first two layers.
Brush the surface of the dough with egg wash and generously sprinkle with slivered almonds.
Bake for 30-35 minutes, or until the pastry is golden brown and fully puffed. Allow it to cool completely before proceeding.

In a medium saucepan, gently heat the milk until it reaches just below boiling point.
In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until the mixture is pale and thick.
Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from curdling.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens and begins to boil.
Remove from the heat, stir in the vanilla extract, and let the pastry cream cool to room temperature.
In a separate bowl, beat the softened butter until light and fluffy, then slowly incorporate it into the cooled pastry cream.
Gently fold in the whipped cream until the filling is smooth and airy.

Once the choux pastry has cooled, slice it horizontally to create two halves.
Transfer the vanilla cream filling to a piping bag fitted with a star tip. Generously pipe the cream onto the bottom half of the pastry ring.
Carefully place the top half of the pastry over the cream filling, pressing down lightly.
Finish with a dusting of powdered sugar before serving.

For an added depth of flavor, consider incorporating a tablespoon of praline paste into the cream filling.
To enhance the dessert’s flavor, refrigerate the assembled Paris-Brest for about an hour before serving.

”Paris-Brest with Luxurious Vanilla Cream Filling”