Paris-Brest With Caramel Whipped Cream

Before you start, draw a 20cm circle on a piece of parchment paper.

To make the dough, put the water, milk, sugar, butter, and salt on medium heat until the butter is melted and the water starts to boil.

Take the pan away from the heat and add the flour to it. Stir and mix them with a wooden spoon.

Put the batter on the heat after you mixed everything perfectly. Stir until your dough forms into a ball in a corner of your pan. take it away from the heat and give it some time to cool down. You can move it to another dish to become cool sooner.

When the dough has finally cooled down, add the eggs to the dough one at a time and beat and mix them well. Now add the vanilla too.

The dough should become neither thick nor thin. Fill the piping bag with dough and cut the tip 1cm wide.

pipe a circle on the parchment paper. pipe another circle outside it. On top of the circle pipe another layer of your dough. Give it an egg wash and sprinkle some chopped almonds on top of it. Let it bake in the preheated oven at 180C for 35 to 40 minutes, then turn it off, open the door and let it stay there for 15 more minutes.

Take it out o the oven and prick it with a toothpick a couple of times to release the excess gas. Let it cool down.

Use the caramel whipped cream for the Paris-Brest filling. Stir 300 grams of your whipped cream with a mixer to form it.

Mix the cream with the caramel sauce.

The caramel whipped cream is ready. Pour the cream into a piping bag to fill the Paris Brest.

Cut the Paris Brest in half and pipe the caramel whipped cream filling inside it with your favorite tip.

You can sprinkle some powdered sugar on your dessert to decorate it. Enjoy!