Preheat the oven to 180°C (355°F).
Grease a 18 cm (7 inch) cake tin.
Pour the batter into the tin and smooth the top.
Bake for 30-40 minutes, or until golden brown and cooked through.
Leave the cake to cool completely.
Cut the cake in half horizontally.
Spread the cream on the bottom half of the cake.
Place the other half of the cake on top.
Refrigerate the Paris-Brest cake for at least 3 hours.
Dust with icing sugar before serving.
Enjoy!
Paris-Brest is a classic French dessert made from choux pastry and pastry cream. It is often served with powdered sugar or whipped cream.
This recipe is easy to follow and results in a delicious and fluffy Paris-Brest.
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