For choux paste
Water 500ml
Butter 200gms
Flour 300gms
Eggs 8 no’s
Vanilla essence 10ml
Salt 5gms
Sugar 10gms
Pastry cream
Milk 975ml
Sugar 225gms
Corn flour 70gms
Eggs 4nos
Vanilla essence 7ml
Butter (unsalted) 85gms
Salt 2gms
METHOD OF PREPARATION
For choux paste
Boil water, butter along with sugar and salt.
Add flour and cook for some time and take off from the range.
Add one by one egg along with vanilla essence in the above flour mixture and mix properly.
Put the mixture in the plain nozzle piping bag and pipe into crown shape on the baking tray. Sprinkle some almond flake on the shaped choux paste.
Preheat the oven to 220*c and bake for 25 to 30 min.
When cooking is complete, remove from the oven and leave to cool.
For pastry cream
Boil milk along with sugar, mix in corn flour, eggs, vanilla essence and salt, continue stirring with a whisk.
When the mixture get thick remove from the range and add butter, cool it
When the pastry cream is cooled add whipped cream and hazelnut paste on that.
Assemble
Using a serrated knife, cut the Paris Brest in half crosswise.
Pipe the mixer on lower part of Paris Brest. On the of top the cream, place the upper part of Paris breast
Garnish with roasted hazelnut on Paris Brest. Drizzle icing sugar over the Paris-Brest cake.