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Cream-Puff Pastry Ring With Wipped Cream Filling
(Paris-Brest)
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| What You Need: |
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PATE A CHOUX
1 egg
˝ teaspoon water
3 tablespoons blanched, slivered almonds
2 cups heavy cream
1 tablespoon confectioners'(powdered) sugar
2 teaspoons vanilla extract
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| How To Cook: |
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1. Preheat the oven to 450°F. Butter a baking sheet, scatter a little flour over it, and tap the edge on the table to knock off the excess flour. Then lay an 8-inch plate or pan on the sheet, pressing down hard to make a circular impression in the flour.
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2. Remove the plate or pan. Using a pastry tube with a large plain tip, make a circle or crown of pate a choux inches wide and 1 inch high around the pattern in the flour. If you don't have a pastry tube, drop the paste by spoonfuls, placing the mounds side by side around the ring, then, with a spatula, smooth the mounds into a continuous strand, 2 inches wide and 1 inch high.
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3. Beat the egg and water together and paint the top of the crown with the mixture. Sprinkle it with slivered almonds. Bake on the middle shelf of the oven 10 minutes, then reduce the heat to 350°F and bake 10 minutes more. Reduce the heat to 325°F and bake for 20 minutes, or until the crown has more than doubled in size and is golden brown, firm and crusty.
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4. Turn off the oven and make 3 or 4 tiny cuts near the bottom of the crown with the tip of a sharp knife. Let the crown rest in the oven for 5 minutes to dry out. Slice it in half horizontally with a serrated knife, and spoon out any soft dough inside the shells. No more than 1 hour before serving, whip the cream with a wire whisk, rotary. or electric beater in a large chilled mixing bowl until it begins to thicken.
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5. Add the sugar and vanilla, and continue beating until the cream holds its shape firmly. Using a pastry bag with a decorative tip, or a tablespoon, fill the bottom part of the crown with whipped cream. The cream should rise well above the rim of the pastry. Gently replace the top of the crown so that it floats on the cream. Sprinkle the top with confectioners' sugar and refrigerate the Paris-Brest until serving time.
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