3. Pipe and Bake
Preheat oven to 200°C (400°F). Draw an 18 cm (7-inch) circle on parchment paper and flip it over.
Pipe two concentric rings and a third ring on top. Brush with beaten egg and sprinkle with sliced almonds. Bake for 15 minutes, then reduce temperature to 160°C (320°F) and bake for another 25 minutes. Let cool completely.
4. Assemble
Beat the butter until light and fluffy. Gradually add the cooled cream and beat until smooth. Transfer to a piping bag.
Slice the choux ring horizontally, pipe cream onto the bottom half, place the top half over it, and dust with powdered sugar.
Tips for Success
Let the choux dough cool before adding eggs to avoid scrambling them
Stir the dough thoroughly after adding flour to ensure proper puffing
For variation, substitute pistachios for almonds
Paris-Brest is best served fresh, but the cream can be made ahead
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Note that the choux pastry will soften over time.
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