Paris Brest Recipe by Brenda M. Castillo
Cooking Instructions 1 preheat oven at 400* f 2 and a medium saucepan combine one cup of water the butter and salt. over medium heat bring to a boil, lower heat to low heat with the wooden spoon beating flour all at once. over low heat beat until mixture forms a ball, then remove from stove and leave in pan, 3 when u leave heat add whole eggs one at a time with portable electric mixer or wooden spoon. beat hard after each addition egg until mixture is shiny breaks until into strands keep stirring until it forming a solf ball, . now on baking sheet thats line with brown paper bag draw a 8"inch circle to use as a guide. 4 spoon dough into pastry bag with number 8 star it pipe in 8 inch circle of dough 1 inch diameter on guide, pressing down hard on bag pipe a circle inside and touching 8 inch circle, pipe a circles on top, press out rest the top up third circle. 5 bake for 50 minutes, in a small bowl with fork beat a yolk with 1 tablespoon water .remove cream puff ring from oven.brush egg mixture over lightly over top not sides of ring. sprinkle top with almonds bake five minutes longer until ring is the golden brown 6 cool on wire rack 7 make whipped cream filling in medium bowl combine cream 1 cup of sugar and vanilla and almond extract mixwell refrigerate covered one hour place in Bowl of ice water with mixture at high speed be until stiff. 8 to assemble with a sharp knife let ring in half crosswise scoop out filaments of soft dough. place on serving platter to fill pipe filling through pastry bag with number 8 tips set top in place and sprinkled with sugar 1 preheat oven at 400* f 1 preheat oven at 400* f 2 and a medium saucepan combine one cup of water the butter and salt. over medium heat bring to a boil, lower heat to low heat with the wooden spoon beating flour all at once. over low heat beat until mixture forms a ball, then remove from stove and leave in pan, 2 and a medium saucepan combine one cup of water the butter and salt. over medium heat bring to a boil, lower heat to low heat with the wooden spoon beating flour all at once. over low heat beat until mixture forms a ball, then remove from stove and leave in pan, 3 when u leave heat add whole eggs one at a time with portable electric mixer or wooden spoon. beat hard after each addition egg until mixture is shiny breaks until into strands keep stirring until it forming a solf ball, . now on baking sheet thats line with brown paper bag draw a 8"inch circle to use as a guide. 3 when u leave heat add whole eggs one at a time with portable electric mixer or wooden spoon. beat hard after each addition egg until mixture is shiny breaks until into strands keep stirring until it forming a solf ball, . now on baking sheet thats line with brown paper bag draw a 8"inch circle to use as a guide. 4 spoon dough into pastry bag with number 8 star it pipe in 8 inch circle of dough 1 inch diameter on guide, pressing down hard on bag pipe a circle inside and touching 8 inch circle, pipe a circles on top, press out rest the top up third circle. 4 spoon dough into pastry bag with number 8 star it pipe in 8 inch circle of dough 1 inch diameter on guide, pressing down hard on bag pipe a circle inside and touching 8 inch circle, pipe a circles on top, press out rest the top up third circle. 5 bake for 50 minutes, in a small bowl with fork beat a yolk with 1 tablespoon water .remove cream puff ring from oven.brush egg mixture over lightly over top not sides of ring. sprinkle top with almonds bake five minutes longer until ring is the golden brown 5 bake for 50 minutes, in a small bowl with fork beat a yolk with 1 tablespoon water .remove cream puff ring from oven.brush egg mixture over lightly over top not sides of ring. sprinkle top with almonds bake five minutes longer until ring is the golden brown 6 cool on wire rack 6 cool on wire rack 7 make whipped cream filling in medium bowl combine cream 1 cup of sugar and vanilla and almond extract mixwell refrigerate covered one hour place in Bowl of ice water with mixture at high speed be until stiff. 7 make whipped cream filling in medium bowl combine cream 1 cup of sugar and vanilla and almond extract mixwell refrigerate covered one hour place in Bowl of ice water with mixture at high speed be until stiff. 8 to assemble with a sharp knife let ring in half crosswise scoop out filaments of soft dough. place on serving platter to fill pipe filling through pastry bag with number 8 tips set top in place and sprinkled with sugar 8 to assemble with a sharp knife let ring in half crosswise scoop out filaments of soft dough. place on serving platter to fill pipe filling through pastry bag with number 8 tips set top in place and sprinkled with sugar More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng 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