Paris-Brest Filled with Candy Eggs
For the pastry:
1/4 cup butter
1 cup water
11/2 cups flour
1 tablespoon sugar
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
2 cups whipping cream
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.