Paris Brest

1970s · handwritten

Serves 10 servings · 40 min prep · 55 min cook

choux-pastrycream-puffringelegantcustardfruit-cocktailglace-syrupalmondsentertainingfrench

Ingredients

Method

  1. 1.CHOUX PASTE: Heat water and butter to boiling point in saucepan. Stir in the sifted flour all at once. Stir constantly until the mixture leaves the pan and forms into a ball (about one minute). Remove from heat and cool.
  2. 2.Beat in eggs one at a time. Beat mixture until smooth and velvety.
  3. 3.Trace an 8" circle onto an ungreased baking sheet. With a large plain tube, press out a circle about 1½" high on the marked ring. Alternatively, drop the mixture by spoonful to form the ring.
  4. 4.Bake at 325°F (163°C) until well risen, golden brown, firm and crusty. When baked, make 3 to 4 slits in the ring to allow the steam to escape. Cool slowly, away from draughts. Time: 50 minutes or longer.
  5. 5.TO ASSEMBLE: Split the ring horizontally. Scoop out any filaments of soft dough. Fill the lower half of the ring with custard, whipped cream and drained fruit cocktail. Replace the top.
  6. 6.GLACÉ SYRUP: Mix sugar, water and cream of tartar in a small saucepan. Boil very rapidly — on no account stir or move the saucepan during boiling. Watch carefully. Colour will start changing to light yellow. Continue boiling until syrup turns to a very light brown. Remove from stove and use immediately.
  7. 7.Pour the hot glacé syrup over the assembled ring. While the syrup is still hot and before it has set, stud the ring with slivered almonds and halved glacé cherries.

Notes