How to Make Paris Brest

Step 1: Make the Custard (Ahead of Time)

1. Whisk eggs, egg yolk, and sugar until pale and thick.

2. Add cornstarch, flour, and salt; whisk until smooth.

3. Heat milk until hot but not boiling.

4. Temper eggs with a small amount of hot milk, then return mixture to saucepan.

5. Cook over medium-low heat, whisking constantly, until thick and pudding-like (7–9 minutes).

6. Remove from heat, whisk in vanilla, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Step 2: Make the Choux Pastry

1. Preheat oven to 425°F (220°C).

2. Heat butter, water, sugar, and salt until simmering.

3. Remove from heat, add flour, and stir until combined.

4. Return to low heat and stir for 1–2 minutes until dough pulls away from pan.

5. Remove from heat and add eggs one at a time, mixing thoroughly after each.

6. Dough should be thick, glossy, and paste-like.

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