Paris-Brest

Ingredients

Directions

1. 1

   For the cream, whisk the egg yolk and starch with the whisks of the mixer until smooth. Bring the milk to the boil and stir into the egg yolk mixture in a thin stream. Pour everything into the milk pot and heat while stirring until the cream thickens. Remove from the heat and immediately stir in 100 g toffee spread. Cover the surface of the pudding with foil and let it cool down.

2. 2

   Roast the nuts in a pan without fat for about 4 minutes at medium heat. Sprinkle sugar on top and caramelise. Pour on a sheet of baking paper and let it cool down. Coarsely chop the nuts.

3. 3

   For the choux pastry, heat 180 ml water with 1 pinch of salt and butter until the butter has melted. Bring to the boil and remove from the stove. Add flour at once and stir in with a wooden spoon. Put back on the stove and "burn off" the dough. For this, stir over a low heat until a dough ball and a white layer form on the bottom of the pot. Remove from the stove. Stir in the eggs thoroughly one after the other with the dough hooks of the mixer.

4. 4

   Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line a baking tray with baking paper. Fill dough into a piping bag with perforated spout. Spray a total of approx. 8 circles, but spray 1 double-tracked dough ring per circle (inner circle approx. 4 cm Ø) onto the tray. Spray 1 more ring on each double ring. Spread with approx. 3 tablespoons of cream and sprinkle about 1⁄4 nuts. Bake in a hot oven for 20-25 minutes. Take out and let cool down.

5. 5

   Cut the choux pastry rings in half horizontally. Briefly stir the toffee pudding vigorously. Whip 100 g cream until stiff, allowing the cream stiffener to trickle in. Fold into the cream and fill into a piping bag with star-shaped spout. Heat the rest of the toffee spread and spread it on the lower halves of the curls. Spray toffee cream on top. Sprinkle with the remaining nuts and place the upper curl halves on top. Dust with icing sugar as desired.