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2 pounds Éclair Paste (Pâte À Choux)
Egg wash, as needed
1 ounce Sliced almonds
2 1/2 pounds Paris-Brest Cream
1 ounce Powdered sugar
Yield: 12 Individual
1. Using a pastry bag with a large star tip, pipe the Eclair paste into rings 3-1/2 inch (9 centimeter) in diameter onto a paper-lined baking sheet.

2. Brush the rings lightly with egg wash and then sprinkle with sliced almonds.

3. Bake in a 375°F (390°C) oven until golden brown and the rings interior are well dried, about 30 minutes. Let cool then slice the rings in half horizontally.

4. Pipe the Paris-Brest cream on the bottom half of the baked rings in a connecting chain of rosettes using a medium star tip and pastry bag.

5. Replace the top halves. Dust with powdered sugar.

6. Yield: 12 Individual Pastries

Notes: Named for famed 19th century bicycle race between the city of Paris and the country town of Brest, France, the Paris Brest resembles a puffed bicycle tire. It is filled with a hazelnut pastry cream and may be sprinkled with Chocolate Hazelnut Crisps
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