Paris-Brest is a famous French pastry that is perfect for those who love something sweet and creamy. It has a unique shape, like a wheel, that is great for sharing. The classic version of Paris-Brest includes hazelnut praline, pastry cream, and choux pastry. But this time, we are going to put a twist on it and add some egg and to the recipe.

The first step is to make the choux pastry. In a medium saucepan, combine 1/2 cup water, 1/4 cup butter, and 1/4 teaspoon salt. Heat the mixture over medium heat until the butter has melted. Then, add in 1/2 cup flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the saucepan. Remove from heat and let it cool for a minute.

Next, add in 2 eggs, one at a time, and mix thoroughly until the dough becomes smooth and shiny. Transfer the mixture into a piping bag fitted with a star tip and pipe a spiral shape onto a baking sheet lined with parchment paper. Bake the choux pastry in the oven at 400°F for 20-25 minutes until golden brown.

While waiting for the choux pastry to bake, let’s prepare the amaretto mousse. In a large mixing bowl, whisk 2 egg yolks with 1/4 cup sugar until it becomes light and fluffy. Then, pour in 1/4 cup heavy cream and 1/4 cup amaretto liqueur and continue whisking until all ingredients are well-blended.

In a separate mixing bowl, whisk 1/2 cup heavy cream until soft peaks form. Gently fold the whipped cream into the egg mixture until no lumps remain. Chill the amaretto mousse in the refrigerator while waiting for the choux pastry to cool.

For the hard-boiled egg, boil 2 eggs for 10 minutes and immediately transfer them to a bowl of ice water. When cool, peel and slice the eggs into thin pieces.

Now, let’s assemble the Paris-Brest. Cut the choux pastry in half horizontally and pipe a layer of amaretto mousse onto the bottom half. Top with sliced hard-boiled eggs and another layer of amaretto mousse. Place the top half of the pastry back on.

Finally, dust the top of the pastry with powdered sugar and toasted almonds. Serve the Paris-Brest with hard-boiled egg and amaretto mousse immediately.

In conclusion, adding hard-boiled egg and amaretto mousse to the classic Paris-Brest recipe gives a new twist to this French pastry. The creamy and sweet flavor of the amaretto mousse combined with the subtle flavor of hard-boiled egg would make anyone’s taste buds sing. So, the next time you want to serve something sophisticated and unique for dessert, try this recipe and impress your guests!

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