Paris-Brest

Ingredients

FOR THE CREAM
EGGS 2
SUGAR 150 g (3/4 cup)
CORNSTARCH 60 g (4 tbsp)
MILK 500 ml (2 cups)
BUTTER AT ROOM TEMPERATURE 160 g (2/3 cup)
FOR THE CHOUX PASTRY
WATER 100 ml (1/4 cup + 3 tbsp)
MILK 100 ml (1/4 cup + 3 tbsp)
SALT a pinch
SUGAR a pinch
BUTTER 80 g (1/3 cup)
FLOUR 120 g (1 cup)
EGGS 4
FOR DECORATING
SLICED ALMONDS
POWDERED SUGAR

Instructions:

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