Delight from Paris-Brest Recipe

 Delight from Paris-Brest Recipe

Ingredients

Fresh blueberries to taste

Fresh raspberries to taste

Icing sugar to taste

Choux pastry:

250g butter

600ml water

3 tablespoons brown sugar

300g plain flour, 55%

6 whole eggs

Sliced ​​almonds to taste

Praline – Caramel:

2 to 4 tablespoons water

60 to 70g brown sugar

1 teaspoon salt

100g almonds in their skins

Filling:

1/L whole milk

4 egg yolks

100g sugar

250g butter

Preparation

1. For the choux pastry, start by placing the butter, water and sugar in a saucepan, over the heat; let it melt; 2. Using a sieve, sift the flour; stir, turn off the heat and let it cool;

3. Once the mixture has cooled, add 6 whole eggs and beat well; transfer this mixture to a piping bag;

4. On a baking tray covered with a sheet of baking paper, make a circle of this mixture, add the sliced ​​almonds and bake in a preheated oven at 150ºC for about 30 to 40 minutes; remove and set aside;

5. Make the caramel in a frying pan as follows: melt the water with the sugar and the spoonful of salt; as soon as it starts to boil, add the almonds, only cut into coarse pieces; let it bubble a little more and as soon as it has the texture of caramel, remove it to a cold surface where it won't stick; let it cool well; once it's cool, crush this praline and set aside;

6. For the filling, start by heating the milk in a small saucepan; Beat the egg yolks with the sugar until you get a fluffy, white cream; add the milk in a thin stream; transfer the mixture back to the pan and stir for about 10 minutes; once it has cooled, add the butter; store in the refrigerator in a piping bag;

7. Cut the base in half and fill generously with the custard cream you just made; add the blueberries, raspberries, caramel, a little more custard cream, a little more caramel again and close, serve with powdered sugar!