Ingredients
- 300 g fresh cream
- 120 g granulated sugar
- 100 g butter
- 100 g flour
- 50 g powdered sugar
- 8 firm yolks
- 3 soft macaroons
- 2 eggs
- dried fruit to taste
- salt
For the paris-brest recipe with boiled egg mousse and amaretto, heat 50 g of butter in a saucepan with 200 g of water and a pinch of salt. When it boils, remove from heat, add the flour all at once and return to the heat, stirring until you get a polenta, which comes off the edges of the pan. Let it cool down. Then incorporate the 2 eggs, one at a time, and collect the cream puff pastry obtained in a pastry bag. Distribute it on a baking sheet covered with parchment paper forming a ring.
Bake at 190 ° C for 30-35 '. Let the donut cool and in the meantime pass the firm yolks through a sieve. Whip 50 g of butter with icing sugar, then add the crumbled amaretti and sieved egg yolks. Whip the cream and, when it is almost firm, incorporate a third of it in the mixture of butter and egg yolks. Finish whipping the remaining cream and also add it to the mixture (mousse).
Cut the donut into sections, fill it with the boiled egg mousse, close it and decorate it with a caramel prepared with granulated sugar and a drop of water and dried fruit.
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