---------- Recipe via Meal-Master (tm) v8.02
       Title:  PARIS BREST
  Categories: Desserts, Pastries, Masterchefs, Norleans, L16
       Yield: 4 servings
       1 x  Pastry Cream **
       2 c  Water
       1 c  Butter
       1 pn Salt
   1 1/2 c  Flour
       7 lg Eggs
       1 tb Sugar, powdered, to dust
            Almonds, slivered
        ** See recipe for Pastry Cream.
        Boil water in a pan with butter and salt.
        Add flour all at once and beat vigorously until dough pulls away
   from the sides of the pan and forms a ball.
        Off the heat, beat in eggs, one or two at a time, until
   incorporated and smooth.
        Put mixture into a pastry bag and pipe in a circle on a buttered
   and lightly floured baking sheet.  Make another circle just inside the
   first, and a third on top of the first two.
        Preheat oven to 375 F.
        Paint with melted butter and top with almonds.
        Place it in the oven and bake for 30 minutes.
        Remove and cool on a cake rack.
        When cool, split horizontally and fill bottom ring with pastry
   cream.  Replace top ring and dust with powdered sugar.
        Note: The preceding recipe is a basic pate a choux, or cream puff
   pastry, and it may be used in other recipes.
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :       www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :       Chef Daniel Bonnot, Louis XVI Restaurant,
        :       Marie Antoinette Hotel, New Orleans