Paris-Brest (Slideshow version)
Stage 13/13 : 20 min.
Finish with another sprinkling of icing sugar and put to wait in the fridge.Remarks
You can make a praline butter cream rather than (confectioner's custard).To make one large Paris-Brest rather than lots of small ones, draw a circle about 20 cm (8 inches) in diameter, piping 2 "sausages" side by side and a third on top. Then proceed as for the small ones, but allow a longer cooking time.