Paris Brest

1. Step

Draw 9 circles, 7 cm in diameter each on greaseproof paper. Heat the oven to 200⁰C.

2. Step

Cook butter, water, and milk over low heat. Mix the dry ingredients. Add them to the mixture, which is being cooked, stir well and cook over low heat for about one more minute.

3. Step

Pour the mixture into another dish to cool about ten minutes (stir occasionally not to let a crust to form).

4. Step

Add eggs, one by one, stirring constantly (you may use a mixer).

5. Step

Put the mixture into a decorating bag with a starlike tip and make hoops 7 cm in diameter.

6. Step

Bake the hoops 15 minutes in the oven heated to 200⁰C (until the hoops rise and get a reddish colour) reduce the temperature to 180⁰C and bake 15 minutes, then dry the hoops 10 more minutes at 150⁰C. Do not open the oven during the process of baking. Turn off the oven, open it slowly and leave open until the hoops cool enough.

7. Step

Fry sugar and water over middle heat with no stirring (only circle the pan lightly) until the sugar gets amber colour.

8. Step

Remove from the fire, add hazelnut, almond and salt, and mix everything. Put the mixture on the greaseproof paper and cool.

9. Step

Chop up the cold mixture in a blender until you have got a paste.

10. Step

Mix egg yolks, thickener, sugar, and a little cold milk in a mixer, boil the rest of the milk.

11. Step

Pour the boiled milk slowly into the mixture, stirring constantly and then cook a few minutes over low heat.

12. Step

Cool the mixture. Insert and stir the already beaten butter into the cold cream, add praline paste and Ground Plazma.

13. Step

Cut the hoops in half horizontally, fill the lower part with cream and cover it with the other half. Sprinkle with powdered sugar.

14. Step

Your dessert is finished!