Paris-Brest

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.