Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Paris Brest (Cream Puff Ring)




Source of Recipe


Internet


List of Ingredients




1 c. water
1/2 c. (1 stick) butter
1 tsp. sugar
Pinch salt
1 c. unsifted all-purpose flour
4 eggs
2 TBSP. slices blanched almonds
Chocolate Pastry Cream (recipe follows
1 c. heavy cream
1 TBSP confectioners' sugar
1 tsp. vanilla
Confectioners' sugar



Recipe



Butter and flour a large cookie sheet and trace a 9-inch circle, using a plate as a guide.

In small saucepan, heat water, butter, sugar and salt to a full rolling boil. Add flour all at once; lift saucepan a few inches over heat and stir rapidly with wooden spoon until paste comes cleanly away from side and forms a ball in the center. Cook, stirring, for 1 minute. Remove from heat. Beat in 2 of the eggs with electric mixer or by hand. Add third egg and beat until paste becomes smooth and shiny. Paste must be thick enough to hold its shape. If eggs are large, it may not be necessary to add all of the last egg, so separate yolk and white. Beat in yolk and a little of the white if needed, but reserve enough of it to brush over surface of crown.

Fit pastry bag with large plain tip, fill with paste and press out a 1-inch high, 1 1/2-inch wide circle inside the outline, using all the paste. (Or spoon heaping tablespoonfuls of the paste close together inside the outline.) Brush with reserved egg white; sprinkle with almonds.

Bake in a moderate oven (375 degrees F.) for 45 minutes or until puffed and golden brown. Remove from oven; cool on wire rack. When cool, split in half; scoop out any bits of soft dough. Beat cream with confectioners' sugar and vanilla in a small bowl until stiff. Alternate heaping spoonfuls of Chocolate Pastry Cream and whipped cream in bottom half of shell. Replace top; refrigerate. Sprinkle to lightly with confectioners' sugar.

Serves: 8