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Paris-Brest

It's like an eclair had a fling with a giant donut, made even better with a delicious cream center.

Ingredients

Pastry Cream

  • 250 milliliters of skim milk
  • 3 egg yolks
  • 50 grams sugar
  • 1 tablespoon flour
  • 1 tablespoon cornstarch
  • 185 grams butter
  • 1 teaspoon vanilla bean paste
  • Sea salt

Choux Pastry

  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 220 grams all-purpose flour
  • 4 egg + 1 egg white
  • Powdered sugar to dust
  • Flaked almonds to sprinkle
  • Milk to brush (any type will work)

Steps

  1. In a large mixing bowl, mix the yolks, vanilla bean paste and the sugar and whisk until well combined and the mixture lightens in color.
  2. Add the corn flour and plain flour and stir until mixture is smooth.

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