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a pinch
Sugar
a pinch
Per la crema muslin
Egg
2
Butter
at room temperature, 160 gr
Latte
500 ml
more starch
60 gr
For decoration
Almonds
in flakes, to taste
Powdered sugar
How to prepare Paris Brest
Start by preparing the mousseline cream. In a saucepan break two eggs1, add sugar2and whisk with a fruit to blend3.
Add the cornstarch4and mix vigorously to avoid lumps5. Pour in the milk slowly and put on the heat, continuing to stir the mixture with the whisk to prevent it from sticking to the edges6.
When the cream has thickened, transfer it to a glass container7and cover it with a layer of transparent film, making sure it adheres well to the surface; set aside and let cool8. Move on to preparing the choux pastry: pour the milk with the water into a saucepan9.
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