Paris-Brest: The Flavorful French Dessert Recipe You’ll Love

Step 7: Shape and Bake

Preheat the oven to 200°C (400°F). Trace an 18 cm (7-inch) circle on a piece of parchment paper. Flip the paper over and place it on a baking sheet.

Step 8

Pipe one ring of dough just inside the traced circle, a second ring just outside it, and a third ring on top of the first two.

Step 9

Brush with beaten egg and sprinkle with sliced almonds. Bake for 15 minutes, then reduce the temperature to 160°C (320°F) and bake for another 25 minutes. Let cool completely.

Step 10: Finish the Cream

Beat the softened butter until light and fluffy. Gradually add the cooled custard cream and continue beating until smooth. Transfer to a piping bag.

Step 11

Carefully slice the cooled choux ring in half horizontally.

Step 12