recipe and ingredients:
- 2 eggs
- 150 g sugar (3/4 cup)
- 70 g cornstarch (4 tablespoons)
- 500 ml of milk (2+1/3 cups)
Preparation of the pastry cream:
- Heat the milk over medium heat, stirring constantly.
- Add the egg yolks, sugar and cornstarch and mix until combined.
- Pour the mixture into the hot milk and cook over medium heat, stirring constantly, until the cream thickens.
- Remove from heat and let cool completely.
Preparation of choux dough:
- In a saucepan, bring the water, milk, salt and sugar to a boil.
- Remove from heat and add the butter.
- Stir until butter melts.
- Add the flour and stir quickly until the dough comes away from the sides of the pan.
- Let the dough cool for about 3 minutes.
- Add the eggs one at a time, stirring well between each addition.
- The dough should be smooth and shiny.
Paris-Brest assembly:
Continued on the next page