Easter Recipes from Razzle Dazzle Recipes
Paris-Brest Filled with Candy Eggs
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Paris-Brest Filled with Candy Eggs

For the pastry:

1/4 cup butter

1 cup water

11/2 cups flour

1 tablespoon sugar

4 eggs

1/4 cup sliced almonds

For the filling and garnish:

2 cups milk

3/4 cup sugar

21/2 tablespoons cornstarch

2 eggs, beaten

1 tablespoon butter

Vanilla extract

2 cups whipping cream

Ground pistachios

Candied fruits

Shaved chocolate

Candy Easter eggs

Boil butter and water. Add dry mixture all at once, and stir with a wooden spoon to a thick roux. Mix in mixer with a paddle, add one egg at a time to form a sticky paste.

Using a piping bag with a large star or round tip, pipe two 8-inch circles onto parchment paper, glaze with an egg wash and sprinkle with sliced almonds

Bake in 350-degree oven until choux puffs and is dark golden brown.

For the filling: Whisk milk, sugar and cornstarch in a stainless steel pot. Bring mixture to a boil, whisking constantly. Pour over eggs slowly, whisking, pour back into the pot through a fine strainer. Whisk over medium heat until mixture thickens and bubbles. Pour into a bowl and whisk in vanilla and butter. Cover and seal with plastic and chill.

Whip cream to medium peaks. Whisk chilled custard and fold whip cream into custard.

Fold in pistachios, fruits and shaved chocolate.

Assemble one layer of choux on a plate. Pipe filling all around the ring. Top with the other choux ring. Dust with confectioner's sugar and fill with your favorite Easter Eggs.


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