Recipe Of " Paris Brest " :
PATE A CHOUX (Total 1550 g)

250 g milk 250 g water 15 g salt 20 g sugar 200 g butter 310 g flour 500 g eggs

Preparation: Bring to the boil milk, water, salt, sugar and butter. Add flour off the heat. Mix well. Remove to the heat and dry dough stirring all the time. Cold down the dough to 50°C. Add mixed eggs step by step. Bake at 300°С during 20 minutes in turned off oven. Turn on oven and bake at 170°С 12 minutes.

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