Paris-brest

[Ingredients]

• 40g butter

• 2g salt

• 2g sugar

• 100ml water

• 60g cake flour

• 100g egg

[Coffee Custard Cream]

• 2 egg yolk

• 50g sugar

• 10g cake flour

• 10g cornstarch

• 200ml milk

• 3g instant coffee

[Others]

• 150ml whipping cream

• Egg wash

• Grated almond

• Icing sugar

[Steps]

1. Place butter, water, salt and sugar in a saucepan. Cook until boiled. Turn off fire.

2. Sift in flour and cook over low fire. Cook till moisture evaporates and a dough is formed. Remove from heat.

3. Place dough in a bowl. Beat egg and pour in half the amount, mix well. Gradually mix in egg until the right consistency is achieved – when batter is scooped up and let drop, a triangle should form at the bottom edge as shown.

4. Transfer batter into a piping bag fitted with a round tip. Pipe out 6cm in diameter rings on a baking tray.

5. Brush rings with egg and sprinkle almond over. Bake in a preheated oven of 180degC for 30-40mins. Let cool then slice each horizontally forming 2 halves.

6. CUSTARD: Place milk, coffee and 5g sugar in a saucepan, cook till boiled.

7. Whisk egg yolk with remaining sugar in a large mixing bowl.

8. Whisk coffee milk into egg mixture. Sieve mixture back into pan. Cook over medium fire, stirring until big bubbles appear. Remove from heat.

9. Pour custard into a bowl and cover with cling film. Chill until required.

10. Place cream in a bowl and place bowl in a bowl of ice. Whisk cream until ready.

11. Whisk custard until loosen and fold whipped cream in in 3 additions. Transfer batter into a piping bag fitted with a star tip.

12. Pipe custard onto puff base and place puff top over. Dust icing sugar over.

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