Our family Sunday monthly lunch for June was French themed, for dessert I chose to make a Paris Brest, they look impressive but are relatively easy to make. Apparently it was created and named for a stage of the famous cycling race "Le Tour de France". Never let facts get in the way of a tasty desert. Why not give it a try.
Ingredients
112g strong flour (I used normal plain flour)
80ml water
60ml milk
Pinch of salt
Pinch of caster sugar
55g unsalted butter
3 medium organic/free range eggs, lightly beaten
1 egg for egg wash
Handful of flaked almonds
Thickened cream, whipped for filling
Icing sugar for dusting
Method
Preheat the oven to 220 degrees celsius
Line a baking sheet with baking paper, draw a circle about the size of a small dinner plate, turn the paper over
Put the water, mil, salt, sugar and butter in a saucepan and bring slowly to the boil over a medium heat, until the butter has just melted
When the water is bubbling, remove quickly from the heat, tip in the flour and beat vigorously until it forms a dough the leaves the side of the pan clean.
Return to the heat and cook, stirring for about 5 minutes, to "cook out" the flour
Leave to cool slightly, then gradually stir in the eggs, beating between each addition until the dough is smooth and glossy.
Either place in a piping bag and pipe over the circle drawn and then pipe another circle inside the one already piped.
I placed the mixture on the paper with a spoon and spatula as I did not have a piping bag, worked out fine.
Lightly brush top with egg wash and sprinkle on flaked almonds.
Bake in the oven for 10-15 minutes then reduce oven to 180 degrees and cook for a further 10 minutes until risen and golden.
Once baked, remove from the oven and slice the ring horizontally and return to the oven to dry out for approximately 3-4 minutes.
Store in an air tight container until ready to serve.
Just before serving, fill with whipped cream and sprinkle icing sugar through a sieve on the top.
Enjoy.
Mamma Marmalade