Paris-Brest: The Flavorful French Dessert Recipe You’ll Love

Ingredients
For the Cream Filling
Eggs – 2

Sugar – 150 g (¾ cup)

Cornstarch – 60 g (4 tbsp)

Milk – 500 ml (2 cups)

Butter (at room temperature) – 160 g (⅔ cup)

For the Choux Pastry
Water – 100 ml (¼ cup + 3 tbsp)

Milk – 100 ml (¼ cup + 3 tbsp)

Salt – a pinch

Sugar – a pinch

Butter – 80 g (⅓ cup)

Flour – 120 g (1 cup)

Eggs – 4

For Decorating
Sliced almonds

Powdered sugar

Instructions
Step 1: Make the Cream
In a saucepan, whisk together the eggs and sugar until smooth. Add the cornstarch and mix well.

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