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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring the water, butter, and salt to a boil over medium heat.
Reduce heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and transfer the dough to a mixing bowl. Let cool for 5 minutes.
Add the eggs, one at a time, beating well after each addition, until the dough is smooth and shiny.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 6-inch circles onto the prepared baking sheet, leaving space between each circle.
Bake for 20-25 minutes or until golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Slice each pastry in half horizontally. Fill the bottom halves with whipped cream and raspberries. Place the top halves over the filling.
Dust with powdered sugar before serving.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Servings: 6 servings | Calories: 350 kcal#parisbrest
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