Paris Brest with mousseline cream

Choux pastry:
60 g of IL BURRO NOBILE
120 ml of water
85 g of extra-fine flour (Italian 00) 
3 eggs 
1 pinch of salt
1 teaspoon of sugar
almond flakes

Mousseline cream:
250 ml of milk 
Vanilla
2 egg yolks
75 g of sugar
25 g of corn starch
125 g of IL BURRO NOBILE at room temperature
Icing sugar

85 g di farina 00 

Choux pastry: heat up the water in a saucepan with a thick base, along with the salt, sugar and butter. As soon as it starts to boil, remove it from the heat and put the flour in all at once. Mix well then put it back over the heat to dry the pastry well. It must lose as much moisture as possible. Shape the dough into a little ball and leave a light coating on the bottom of the saucepan. 

Transfer the pastry into a bowl, stretching it out a lot to cool it down. You can also use a mixer with the K-shaped dough hook. Now add the eggs, one at a time; you might not need them all. The dough will be ready when you can lift it up with a tablespoon and it falls down forming a V.

Transfer the mixture into a piping bag with a lined nozzle. Cover a baking tray with baking paper and mark out a circle of about 18 cm in diameter with a felt-tip pen. Turn over the sheet of paper (you will see the outline of the circle but the ink will not make contact with the dough) and form a circle with the pastry following the marked circumference. Form a second circle inside the first one and a third one on top, in between the two circles already marked out. Sprinkle with almond flakes.

Preheat the oven to 180°C then cook for about 30 minutes. Turn off the oven, leave the door open ajar so the steam gets out and leave the Paris-Brest to cool down inside. Wait for it to cool down completely then cut it in two, just like you would with a bread roll.

Recipe made for us by Bianca Maria Bellei