Individual Paris Brest

By: Palau Aggressor II

Ingredients: (Makes 12 muffins)
1 cup all purpose flour
1 cup water or milk
½ cup  unsalted butter
1 tbsp. sugar
½ salt
4 large eggs

Bring the mixture to full boil over medium heat. Add the flour all at once and stir vigorously with a wooden spoon. The mixture will look rough at first but it will suddenly become smooth, at which point you should stir faster. The butter may ooze out which is fine. It simply means the moisture is evaporating. In a few minutes, the paste will become dry and not cling to the spoon or the side of the pan. And when the spoon is pressed on it lightly, it will leave a smooth imprint. Do not overcook or over stir at this point or the dough will fail to puff. Transfer to a bowl and let cool for five minutes stirring occasionally. Add the eggs one at a time by hand, with a wooden spoon, beating vigorously after each addition. The paste can be covered and refrigerated for up to 4 hours. Put the mixture in a pipe bag and make round shaped pastry then bake for 10-15 minutes or until the dough puffs up. Served with whipped cream and cherry top then sprinkle powdered sugar.

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