Paris-Brest is Manu Fieldel’s favourite dessert. Here’s how to make it |Better Homes & Gardens Austr

Name: Paris-Brest is Manu Fieldel’s favourite dessert. Here’s how to make it |Better Homes & Gardens Austr
Total time: 140 min
Ingredients: 125g unsalted butter, chopped; 1/4 cup water; 1/4 cup milk; 2/3 cup strong bread flour; 2-3 free-range eggs; 1/4 cup skinless hazelnuts, finely chopped, plus extra 1/4 cup skinless, toasted, finely chopped, to sprinkle; Mascarpone cream; 11/2 cups thickened cream; 2 Tbsp icing sugar; 250g mascarpone cheese; 2 Tbsp honey; 1 tsp vanilla extract; Macerated plums; 3 red, black or blood plums, thinly sliced; 1 Tbsp caster sugar; Juice and zest of 1 orange; SPUN SUGAR; 1/2 cup caster sugar; 2 Tbsp water

www.bhg.com.au

What could be more French than a cream-filled pastry piled with delicate spun sugar? Get the recipes for Paris brest here.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.

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Ingredients

125g unsalted butter, chopped
1/4 cup water
1/4 cup milk
2/3 cup strong bread flour
2-3 free-range eggs
1/4 cup skinless hazelnuts, finely chopped, plus extra 1/4 cup skinless, toasted, finely chopped, to sprinkle
Mascarpone cream
11/2 cups thickened cream
2 Tbsp icing sugar
250g mascarpone cheese
2 Tbsp honey
1 tsp vanilla extract
Macerated plums
3 red, black or blood plums, thinly sliced
1 Tbsp caster sugar
Juice and zest of 1 orange
SPUN SUGAR
1/2 cup caster sugar
2 Tbsp water