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Almond-Crusted Paris-Brest with Velvety Vanilla Cream Filling
Ingredients
For the Choux
Pastry:
1/2 cup (120ml) water
1/2 cup (120ml)
milk
1/2 cup (115g) unsalted
butter
1/2 teaspoon salt
1 tablespoon sugar
1 cup (125g) all-purpose flour
4 large
eggs
1/2 cup slivered almonds (for topping)
1 egg (for egg wash)
For the Vanilla Cream Filling:
2 cups (500ml) milk
1/2 cup (100g) sugar
1/4 cup (30g) cornstarch
4 large egg yolks
1 teaspoon vanilla extract
1/2 cup (115g) unsalted butter, softened
1/2 cup (125ml) heavy cream, whipped
Instructions
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