Brown Sugar Paris-Brest
 
Makes 1 (11-inch) Paris-Brest
Ingredients
  • ⅓ cup (76 grams) unsalted butter, cubed
  • ⅓ cup (80 grams) water
  • ⅓ cup (80 grams) whole milk
  • 1½ teaspoons (7.5 grams) firmly packed C&H® Light Brown Sugar
  • ¼ teaspoon (1.5 grams) kosher salt
  • ⅔ cup (83 grams) all-purpose flour
  • 4 large eggs (200 grams), room temperature and divided
  • ¼ cup (20 grams) sliced almonds
  • Brown Sugar Diplomat Cream (recipe follows)
  • 1 (6-ounce) container (170 grams) fresh raspberries
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 375°F (190°C). Using a permanent marker and an 8-inch round cake pan as a guide, draw a circle on a sheet of parchment paper. Turn parchment over, and place on a baking sheet.
  2. In a medium saucepan, bring butter, ⅓ cup (80 grams) water, milk, brown sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls from sides of pan and forms a ball, about 1 minute. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until dough cools slightly, 30 seconds to 1 minute. Add 3 eggs (150 grams), one at a time, beating until combined after each addition. (Batter will be shiny and slowly move back together when a spatula is dragged through it.)
  3. Transfer batter to a large pastry bag fitted with a ¾-inch round piping tip (Ateco #809). Holding piping tip at a 45-degree angle, pipe a circle of choux along inside of drawn circle; pipe a circle along outside of drawn circle, right next to first piped circle, pushing choux into other circle to connect them fully. Pipe a third circle, on top of the first two, in center. Smooth with an offset spatula. Wet your finger with water, and press down any tips to create a smooth top, if necessary.
  4. In a small bowl, light whisk remaining 1 egg (50 grams). Carefully brush choux with egg wash, making sure not to have a ton of excess fall onto parchment. Top with almonds.
  5. Bake for 15 minutes. Rotate pan, and reduce oven temperature to 350°F (180°C). Bake until fully puffed and deep golden brown, 25 to 30 minutes more. Let cool completely on pan.
  6. Using a serrated knife, cut cooled pastry in half horizontally. Set top aside.
  7. Place Brown Sugar Diplomat Cream in a large pastry bag fitted with a ¾-inch French star piping tip (Ateco #829). Pipe cream onto bottom half of pastry as desired. Lightly press raspberries into cream. Place top half of pastry on top of piped cream and raspberries. Refrigerate for 30 minutes to help set filling. Garnish with confectioners’ sugar, if desired. Best served same day.
Recipe by Bake from Scratch at https://bakefromscratch.com/brown-sugar-paris-brest/