Paris-Brest Recipe
For the cream, whisk the egg yolk and starch with the whisks of the mixer until smooth.
Ingredients
- 3 Egg yolk (Gr. M)
- 2 tablespoons, yesterday Cornstarch
- 300 ml Milk
- 150 g Toffee spread (e.g. "moo-moos")
- 100 g Hazelnuts
- 40 g Sugar
- 7-10 Tbsp Salt
- 40 g Butter
- 150 g Flour
- 3 TABLESPOONS Whipped cream
- 100 g Whipped cream
- 1 pck. cream stiffener
- 7-10 Tbsp Cling film
- baking paper
- 7-10 Tbsp Disposable piping bag
- 7-10 Tbsp Icing sugar
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