- 1 cup water
- ½ cup, 8 tablespoons, unsalted butter
- 1 cup all-purpose flour
- 5 large eggs
- 1 recipe stabilized whipped cream
- 4 small squares Crunchy Peanut Butter Candy crumbled
- Ganache for drizzling
- Confectioners’ sugar for dusting
- Preheat oven to 375 degrees Fahrenheit.
- Trace a 6-8 inch diameter heart shape with a pencil on a piece of parchment paper; cut to fit a large sheet pan. Flip paper over so pencil marks are facing down, and place on sheet pan.
- In a medium saucepan, bring water and butter to a rolling boil.
- With a wooden spoon, add flour all at once and stir vigorously. A ball of dough will form. Allow the mixture to cook for about 30 seconds, stirring constantly, to cook the starch in the flour.
- In the same saucepan, beat in one of the eggs until thoroughly incorporated. Continue adding the remaining eggs, one at a time, incorporating each one thoroughly before adding the next.
- Place dough in a pastry bag fitted with a large star tip. Following the heart-shaped outline, pipe the dough in a spiral pattern.
- Using a squirt bottle filled with water, spray the Paris-Brest lightly with water.
- Bake for 45-50 minutes or until nice and brown and puffed. Allow to cool.
- Using a small, sharp knife, cut the Paris-Brest in half crosswise. Lay the bottom half on a serving platter. Pipe stabilized whipped cream in a spiral pattern evenly over the bottom half. Sprinkle with crumbled Crunchy Peanut Candy and drizzle with ganache.
- Place the top half over the cream gently. Dust with confectioners’ sugar and store in refrigerator until ready to serve. The Paris-Brest is best served the same day but can be served up to one day later.
Serves 4-6 people