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

see continuation on next page