Paris-Brest Shell - Empty Shells

Paris Brest is a dessert made from a large baked ring of pate a choux pastry that is cut in half and filled with creams and fruits. This is the larger version shell that will feed several guests. See examples in the Pate a Choux category above.

Category:
Empty Shells

Serving Size:
1 Shell

Difficulty Level:
Beginner

Photo Gallery:
No

Storage Factor:
Best Fresh

| Paris Brest - Shell |

Ingredients Required: Paris Brest - Shell

	Ingredient	Quantity
1.	Pâte a Choux	1 Batch
2.	Coarse Decorative Sugar	1 Tablespoon

Preparation Instructions: Paris Brest - Shell

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Process	Instructions
1. Prepare	I marked the back side of my baking paper with a circle traced from the edge of a ten inch cake pan.
2. Dispense	Using a pastry bag with a large star tip, dispense a circle of the choux onto the baking paper. Then draw a second concentric circle just inside the first. The third circle of choux is dispensed centered and stacked on top of the first two. Sprinkle lightly with coarse decorative sugar.
3. Bake	In a preheated 390°(F) oven bake for about 1 hour. Reduce the heat if it seems to get to much color. Under baking a piece this size will cause an almost immediate collapse, when removed from the oven.
4. Cool	Cool on the pan - before filling.
Variations:	Sliced almonds could be substituted for the Decor Sugar.