Paris Brest
這個Paris Brest 其实係法式cream puff 演變出來。Brest 係法国一個地方名，佢地有一個歷史久遠的單車賽由巴黎到Brest。所以有人就整左呢個圈形既小甜品纪念這賽事。
Paris Brest is originated from the French cream puff or Choux pastry. Brest is a place outside of Paris and there is a bicycle race between the 2 places hold a longest running bicycle race. A pastry chef created this little round dessert to celebrate this race.
材料：
面團-
250ml 水
100g無鹽牛油
1茶匙糖
1茶匙鹽
4+1/2蛋
150g中筋粉
杏仁片少許
糖霜（装饰用）
饀料:
300ml double cream
Ingredients:
Dough-
250ml water
100g unsalted
1tsp sugar
1 tsp salt
4+1/2 eggs
150g plain flour
Almond flakes a little
Icing sugar (to decorate)
Filling-
300ml double cream
3Tbsp homemade strawberry jam(refer to
做法:
把double cream 打至企身，拌入草莓醤放雪柜待用。
Method:
Whipped double cream to stiff peak and mix in strawberry jam
先把牛油，糖，鹽及水放炉出小火煮至牛油溶解，離火。
Melt butter, sugar, salt in water on stove in low heat. Remove from heat.
馬上把篩過的中筋粉全部放入煱中不停攪拌至粉團狀。其間可以像下図用Sillicon 膠刀壓面團直至面團攪匀。
Immediately mix in sifted plain flour and stir vigorously until a ball is form. You can use your sillicon scraper to squeeze the dough like below until all flour is well mix.
再重新把煱放炉上開中火快速攪拌1至2分钟至面團離開煱邊。可以用手指輕壓面團，如手指是不沾即成。
Return the saucepan onto the stove on medium heat and stir vigorously for a minute or 2 until the dough is not sticking to the side of the pan. Test it when pressing a finger into the dough if nothing stick to the finger, it's done.
把面團放入叧外不锈鋼容器。把雞蛋逐一放入面團快速攪拌至蛋完全溶入面團才下另外一隻蛋。
Remove the dough into stainless steel bowl and add egg one at a time until all mixed into the dough then add another one.
初初放入蛋會似分開如上図，慢慢用溶入如下図。面團會變光滑。
When first adding the dough, it would appear to be separated but keep mixing and it will gradually turn into a smooth paste like below.
加蛋至第四隻，如用膠刀把面團括起可以慢慢跌落既成，馀下半隻蛋可以不用。
After you add your forth egg, test it with your scraper to see if the dough will drop easily when you use the scraper to pick it up. If it is, your dough is done and no need to add the 1/2 egg. Otherwise, mix in the last 1/2 egg and check consistency of mixture.
粉團用1cm 星型擠咀放入擠袋、擠出約5-6cm 圓圈。圈和圈之間要最少3cm距离。放上杏仁片。
Use a 1cm star piping tip to pipe out a 5-6cm circles and sprinkle almond flakes on.
放入預熱250c焗炉馬上関火10分钟再開火到160c（fan forced)再焗15分钟至金黃色。取出待涼。
Put into a preheated 250c oven and turn off the heat immediately for 10 minutes and turn oven on 160c(fan forced) for another 15 minutes until puff is golden. Let it cool completely.
把已涼的小圈用刀從中間慢慢切開，擠入之前預備的草莓cream在底部，然后把頂輕輕蓋上。
Carefully cut the puff half way using a serrated knife and piped the strawberry cream that was made earlier onto the bottom shell on put the top shell on.
最后上碟時洒上糖霜即成。
Sprinkle icing sugar on top when serving.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
