MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Paris-Brest
 Categories: Breads, Dairy, Nuts, Snacks
      Yield: 15 Servings
 
      1 c  All-purpose flour
      5 lg Eggs
    1/4 c  Milk
    3/4 c  Water
    1/4 ts Salt
      6 tb Unsalted butter; softened
    1/4 c  Sliced almonds
  2 1/2 c  Pastry cream
      1 c  Heavy cream, chilled
      1 ts Vanilla extract
      2 tb Confectioners' sugar
 
  Set oven @ 425┬░F/220┬░C.
  
  Place a small pan containing about 2-3 cups of hot water
  onto the bottom of your oven ( directly onto the bottom
  of the oven) to generate steam. Lightly grease a large
  baking sheet with shortening and then dust lightly with
  flour. Use a 10" pan as a template and draw a 10" circle
  onto the flour dusted sheet using a toothpick. Set
  aside.
  
  Place the 4 eggs into a small measuring cup and mix with
  a fork to combine, set aside.
  
  Combine the milk, water, salt and butter in a saucepan
  over medium heat. When it comes to a full boil, add the
  flour all at once and stir to make a paste. Continue to
  stir over the heat for about 40 seconds until the paste
  dries a little. Remove from heat and place paste into a
  mixing bowl. Let cool about 4 minutes.
  
  With a mixer on low, mix the paste and slowly add the
  beaten eggs. Mix slowly but thoroughly until all of the
  eggs have been added. Place the paste into a pastry bag
  fitted with a 1/2" round decorating tip. Pipe the paste
  out onto the sheet pan following the 10" ring you
  outlined. Pipe a second ring around the inside next to
  this ring. Finally, pipe another ring on top of these
  two rings. Lightly paint the set of rings with the
  remaining 1 beaten egg and press the sliced almonds into
  the paste.
  
  Place in the oven on the lowest shelf and bake for 20
  minutes. Reduce the temperature to 375┬░F/190┬░C and bake
  about 12 minutes more or until brown. Remove form the
  oven and using a long serrated knife slice off the top
  half of the puffed ring. Remove any bits of raw dough on
  the inside of the ring. Replace the top and place back
  in the oven to crisp the dough, about 5 more minutes.
  Cool on a rack.
  
  TO MAKE THE Filling: Whip the pastry cream until smooth.
  Place the heavy cream into a bowl along with the vanilla
  and beat on high until soft peaks are formed. Add in the
  confectioners' sugar and beat a little more. Fold the
  pastry cream in with the whipped cream and transfer to a
  piping bag fitted with a star tip. Pipe the cream
  mixture into the ring and then replace the top. If you
  wish, sprinkle with additional powdered sugar.
  
  Recipe By: Kevin Ryan
  
  RECIPE FROM: http://allrecipes.com
  
  Uncle Dirty Dave's Archives
 
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