Paris-Brest Eclairs

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"Divine, ridiculously tasty Paris-Brest Eclairs that it would be a sin not to try."
Preparation35 min.
Cooking40 min.
Тotal75 min.
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  • Eclair Dough
  • water - 1/2 cup (120 ml)
  • butter - 2 tablespoons
  • sugar - 1 tsp
  • salt - 1 pinch
  • flour - 4 tablespoons
  • eggs - 2
  • almonds - 1 tablespoon, sliced
  • powdered sugar
  • Filling
  • cream - 1 cup (225 ml)
  • almonds
  • cream - vanilla


Heat the oven to 392°F (200 °C). Lightly oil a baking tray. Put the butter, water, sugar and salt in a pot and bring to a boil. Once the butter melts and water reaches boiling point, add the flour all at once. Beat for a few min. until the dough starts coming off the walls.

Remove from the stove and beat the eggs 1 by 1, while adding them to the dough but set aside a little for smearing. Put the dough into a pastry bag and spray out 5 circles onto the oiled baking tray. Smear them with the set aside part of the eggs, sprinkle with almonds and bake 20 min.

Leave them to cool, then cut them horizontally into 2. To make the filling, beat the cream, add the crumbled almonds and vanilla cream, distribute it on top of the cut in 2 circles, cover with their corresponding half, sprinkle with powdered sugar and stir.find similar recipes here

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