About this recipe:A perfectly baked choux pastry ring is filled with a mixture of pastry cream, whipped cream and vanilla extract. Although the traditional Paris Brest is made with a praline filling, this one is just as good!
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Method Prep:2hr › Cook:37min › Ready in:2hr37min
Preheat oven to 220 C / Gas 7. Place a small pan containing about 500-750ml of hot water onto the bottom of your oven (directly onto the bottom of the oven) to generate steam. Lightly grease a large baking tray with margarine and then dust lightly with flour. Use a 26cm tin as a template and draw a 26cm circle onto the flour dusted sheet using a cocktail stick. Set aside.
Place the 4 eggs into a small measuring jug and mix with a fork to combine, set aside.
Combine the milk, water, salt and butter in a saucepan over medium heat. When it comes to the boil, add the flour all at once and stir to make a paste. Continue to stir over the heat for about 40 seconds until the paste dries a little. Remove from heat and place paste into a mixing bowl. Let cool about 4 minutes.
With a mixer on low, mix the paste and slowly add the beaten eggs. Mix slowly but thoroughly until all of the eggs have been added. Place the paste into a piping bag fitted with a 1.25cm round piping nozzle. Pipe the paste out onto the baking tray following the 26cm ring you outlined. Pipe a second ring around the inside next to this ring. Finally, pipe another ring on top of these two rings. Lightly brush the set of rings with the remaining 1 beaten egg and press the sliced almonds into the paste.
Place in the oven on the lowest shelf and bake at 220 C / Gas 7 for 20 minutes. Reduce the temperature to 190 C / Gas 5 and bake about 12 minutes more or until brown. Remove form the oven and using a long serrated knife slice off the top half of the puffed ring. Remove any bits of raw dough on the inside of the ring. Replace the top and place back in the oven to crisp the dough, about 5 more minutes. Cool on a rack.
To Make The Filling: Whip the creme patissiere
until smooth. Place the double cream into a bowl along with the vanilla and beat on high until soft peaks are formed. Add in the icing sugar and beat a little more. Fold the creme patissiere in with the whipped cream and transfer to a piping bag fitted with a star piping nozzle. Pipe the cream mixture into the ring and then replace the top. If you wish, sprinkle with additional icing sugar.