Paris Brest

Version by Simon Rasmussen EquipmentDigital scaleDigital oven thermometerRubber spatulaHand whiskStand MixerSilicone baking matPerforated “air” baking matFrench star nozzle tip Ingredients Choux pastry120g Unsalted butter 82% fat content120g Water120g Whole milk2 large pinches of salt1 Tablespoon caster sugar140g plain flour220g Eggs (might need slightly more or less)75g Almond flake for decoratingExtra hazelnuts chopped for inside of…

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