The Paris-Brest of Philippe Conticini Recipe

Ingredients:

• 100 grams of butter
• 100 grams of water
• 100 grams of flour
• 3 eggs
• 50 grams of sliced almonds
• 500 ml of milk
• 150 grams of sugar
• 3 egg yolks
• 40 grams of cornstarch
• 1 vanilla pod
• 250 ml of heavy cream

Instructions:

1. Preheat the oven to 180°C (360°F).
2. In a saucepan, bring the water and butter to a boil.
3. Add the sifted flour to the boiling mixture and stir vigorously with a wooden spoon until the dough pulls away from the sides.
4. Remove from heat and let the dough cool for 5 minutes.
5. Add the eggs one by one and continue stirring until the dough is smooth and shiny.
6. Line a baking sheet with parchment paper and pipe the dough into a giant ring shape about 25 cm in diameter. Sprinkle with sliced almonds.
7. Bake for 30-35 minutes until golden and crispy.
8. For the crème mousseline filling, scald the milk with half the sugar and the vanilla pod.
9. In a separate bowl, whisk the egg yolks with the remaining sugar and cornstarch until pale and frothy.
10. Remove the vanilla pod from the milk and add it in a thin stream to the egg mixture while whisking. Pour the whole mixture back into the saucepan and cook over low heat stirring constantly until thick and glossy.
11. Remove from heat and let cool slightly.
12. Whip the heavy cream until stiff peaks form. Gently fold the cream into the crème patissiere.
13. Cut the Paris-Brest ring horizontally in half with a serrated knife. Spread the crème mousseline on the bottom half and place the top half over it. Dust with icing sugar and serve.

Verdict:

The Paris-Brest of Philippe Conticini is a delicious French pastry that combines a crispy choux pastry ring filled with a rich and creamy crème mousseline. The filling is light and fluffy, yet rich and indulgent at the same time. The sliced almonds add a nice crunch to the buttery and sweet choux pastry. This dessert is perfect for a special occasion or anytime you want to impress your guests with a showstopper dessert.

Serving Suggestions:

Serve The Paris-Brest of Philippe Conticini with a cup of hot coffee or tea for an indulgent afternoon treat. You can also serve it as a dessert after a French-themed dinner party.