Raspberry Paris Brest
The recipe makes 2 Paris Brest 20-cm (8-inch).
Ingredients
For the choux pastry
7 tbsp. (100g) unsalted butter
½ cup (125ml) water
½ cup (125ml) milk
1 tbsp. (14g) sugar
1 cup (150g) all-purpose flour
4 eggs
almond flakes

For the Whipped Cream
2 cups (500ml) heavy whipping cream, chilled
3/4 cup (120g) powdered sugar
3 tbsp. (50g) raspberry puree
7oz (200g) fresh raspberries

INSTRUCTIONS
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Draw a 20-cm (8-inch) circles on the parchment paper.
2. Place the butter, milk, water, sugar and salt in a saucepan over medium heat and bring to a boil.
3. As soon as the mixture starts to boil remove from heat, add the flour in one go, and stir with a heat-proof silicone spatula, until the flour to absorb all the water and form a ball of dough.
4. Place the saucepan back to the stove and cook the dough for about 2-3 min over low heat, mixing constantly. It is ready when a sort of skin forms on the bottom up the saucepan.
5.Remove from the heat and transfer the dough into a large bowl. Let cool for a few minutes.
6. Add the eggs one at a time, mixing well after each, until it comes together in a smooth paste.
7. Place the prepared choux pastry into a piping bag fitted with French star nozzle tip (1.3cm in diameter)
8. Pipe a 1/2-inch (1.3 cm) thick ring of dough just inside the 8-inch (20 cm) circle that is drawn on the parchment paper. Pipe another 1/2-inch (1.3 cm) thick ring outside the first ring, making sure the two are touching. Pipe a third ring a top the first two so it sits in between the two.
9. Dust the dough with powdered sugar, that also helps to avoid cracks. Sprinkle the top of each Paris Brest with flaked almonds.
10. Bake for 20 minutes at 400°F (200°C), then lower the oven temperature to 320°F (160°C) and continue baking for another 15 - 20 minutes or until puffed and golden brown. (Do not open the oven door while the choux pastry bakes or it might deflate.)
11. Remove from the oven, and cool on a cooling rack.
12. Prepare the cream. In a large bowl, beat the chilled heavy whipping cream for 1 minute, add the powdered sugar and raspberry purée, continue to whisk on high speed until stiff peaks form. Transfer the whipped cream to a pastry bag fitted with a French star nozzle tip.
13. Cut the top of each choux ring and pipe a generous amount of cream into the center. Place the fresh raspberries on top of the cream and place the tops on.
14. Refrigerate for at least 1 hour before serving.
15. Dust the top of the Paris Brest with powdered sugar. Keep dessert refrigerated. Bon appétit!
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