Paris-brest with cream and fruit

18668 PARIS-BREST with CREAM and fruit INGREDIENTS For 8 PERSONS 600 g of Choux dough: flour 125 g, 70 g butter, 3 eggs, 1 sachet of vanilla, 1 pinch of salt.

10 g and 10 g butter for processing, 500 g whipping cream, 40 g sugar, 40 g skinned almonds, strawberries 80 g, 60 g, 140 g kiwi Orange, 5 g of icing sugar.

Preparation: 45 minutes cooking time: 35 minutes: 60 minutes PROCEDURE prepare the dough for beignets.

Pour 2, 5 glasses of water in a thick-bottomed saucepan, add the salt and butter soft.

Sift the flour together with the vanilla in a bowl.

Bring the water to a boil and wait until the butter is completely melted.

Remove the Pan from heat and Add flour all at once.

Stir with a wooden spoon then set the pan on medium heat.

Continue to mix until the dough comes off the walls and meets in the Middle, forming a ball.

Remove the Pan from the heat once again pour the mixture into a bowl and let cool, add the eggs, stirring vigorously to incorporate them.

Heat the oven to 200° and a plate lined with parchment paper greased and floured.

Lean over a plate upside down with a diameter of 26 cm.

Marked with a pencil a circle following the contour of the dish.

Pour the cream puff dough in a pastry bag with smooth bore nozzle, 1 cm wide and round.

Drop the dough on ring-shaped plate, following the track drawn.

Formed with the dough a second inside the first ring and perfectly adherent to the latter.

Performed a third ring over the other 2, exactly along their line of conjunction.

Put the plate into the oven and cook for 20 minutes, lower the temperature to 175ø and continue cooking for another 15 minutes.

Turn off the oven and leave the cake 15 minutes warm up.

Take it out, let it cool completely and cut into 2 parts with a horizontal cut.

Peel the kiwi, cut into slices.

Peel the Orange and divide it into wedges.

Wash the strawberries, cut them into slices.

Wash the pastry bag, dry replace the nozzle with the round hole with another star-shaped hole.

Whip the cream with the sugar using a hand whisk or electric.

Fill it with whipped cream.

Cover the bottom half of the cake with the whipped cream made from beads in his pocket.

Place the cream and fruit slices.

Cover with the other half.

Sprinkle icing sugar over the cake causing it to go down by a strainer.

Keep in the refrigerator until serving.

(no more than 60 minutes)