The French classic, known as “Paris-Brest”, features an almond-flavored filled cream puff ring. Our variation is made easy with the addition of toffee chips.
| 1 |
|
cup water |
| 6 |
|
tablespoons LAND O LAKES® Butter |
| 2 |
|
teaspoons sugar |
| 1/8 |
|
teaspoon salt |
| 1 |
|
cup all-purpose flour |
| 5 |
|
eggs |
| 1 |
|
teaspoon water |
| 2 |
|
tablespoons sliced almonds |
Heat oven to 425°F. Line baking sheet with kitchen parchment paper. Draw one (9-inch) circle on parchment paper; turn over parchment so marking shows through.
Combine 1 cup water, butter, sugar and salt in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes). Remove from heat; beat in flour. Stir until dough forms a ball. Return to heat. Cook, stirring vigorously, until mixture leaves sides of pan and forms a ball (1 to 2 minutes). Remove from heat. Let cool 5 minutes. Add
4 eggs,
one at a time, beating well after each addition, until batter is smooth. Whisk remaining egg and 1 teaspoon water in small bowl to make egg wash. Set aside.
Place dough in pastry bag fitted with star tip; pipe 9-inch circle onto prepared baking sheet. Pipe 3 concentric circles next to and inside first circle making ring. Pipe second layer of circles on top of first until all dough is used. Brush top and sides with egg wash. (Do not to let egg run onto parchment.) Sprinkle with almonds.
Bake for 10 minutes.
Reduce heat to 375°F.
Continue baking for 30 minutes. Turn off heat. Leave ring in oven for 15 minutes with oven door ajar. Remove from oven; cool completely on wire rack.
Meanwhile, beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes). Gently stir in toffee chips. Slice ring in half horizontally. Remove excess dough filaments. Fill bottom half with whipped cream mixture; cover with top half of ring.
To serve, cut into wedges.
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