Paris-Brest
Paris-Brest
Ingredients
- 1/2 cup (125 ml) water
- 1/2 cup (125 ml) milk
- 1/3 cup (75 ml) unsalted butter
- 1/4 teaspoon (1 ml) salt
- 1 cup (250 ml) unbleached all-purpose flour
- 4 eggs
- 1/4 cup (60 ml) sliced almonds
- 1 egg, lightly beaten
- 1 tablespoon (15 ml) water
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) sliced almonds
- 2 tablespoons (30 ml) water
- 1 1/2 teaspoons (7.5 ml) gelatin
- 1 tablespoon (15 ml) cold water
- 1/3 cup (75 ml) sugar
- 2 tablespoons (30 ml) cornstarch
- 2 tablespoons (30 ml) unbleached all-purpose flour
- 1 egg
- 1 egg yolk
- 1 1/2 cup (375 ml) milk, hot
- 1 tablespoon (15 ml) amaretto (almond liqueur)
- 1 cup (250 ml) 35% cream, whipped
- 1 tablespoon (15 ml) icing sugar, for garnish
Instructions
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper. Draw a 20-cm (8-inch) circle on the parchment paper.
- In a saucepan, bring the water, milk, butter, and salt to a boil. Remove from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the pan.
- Return the pan to low heat and cook, stirring the dough for about 2 minutes.
- Remove from the heat and let cool for a few minutes. Add the eggs, one at a time, beating vigorously with an electric mixer or wooden spoon after each addition, until the dough is smooth.
Paris-Brest