Recipe: Paris-Brest

ntroule:

I found this one on the web. No hazelnuts on this one, but I'm sure you could add anything you want. Hope this helps.
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PARIS-BREST

From the kitchen of: Sarah Wenk, Brooklyn,
New York

Cream-puff pastry (see below)
Sweetened whipped cream
Fresh berries

CREAM-PUFF PASTRY
1 cup water
6 tbsp. butter
1 cup sifted flour
4 large eggs

To make the cream-puff pastry, place the water
and butter in a pan and bring to a boil. Add the
flour all at once, stirring with a wooden spoon
until the mixture leaves the side of the pan and
is smooth. Remove from heat and let cool for 5
minutes. Add the eggs, one at a time, and beat
until the dough is smooth--about 3 minutes. Let
dough come to room temperature.

Put the cream-puff pastry into a pastry bag.
Pipe an 8-inch circle of dough onto a
parchment-covered baking sheet. It should be
thick--you'll be slicing it in half later--so use two
rows, one inside the other, if you need to. Bake
in a 325-degree oven for 30 minutes or until it
puffs up and is golden.

When the pastry has cooled, use a bread knife
to slice off the top. Cover the bottom half with
whipped cream and berries, and top with the
other pastry half. Pipe whipped cream onto the
top of the Paris-Brest and decorate with berries.

Serves how many: 8

Takes how long to make: 1 1/2 hours

Kid-friendliness rating: 10--who doesn't like
cream puffs?

(1 to 10, where 1 = Won't eat it until after
college and 10 = They beg you to make it every
night)

Difficulty rating: 7

(1 to 10, where 1 = Practically boiling water
and 10 = Takes years and Julia Child's help to
perfect)