Craig Claiborne

Paris-Brest

Preparation info

  • 8 to 10

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • Pâte à Chou (cream-puff paste)
  • ½ egg, lightly beaten
  • ¼ cup slivered blanched almonds

Method

  1. Preheat oven to hot (450°F.). Grease and flour a cookie sheet and lightly mark a circle with an eight-inch layer-cake pan.

  2. Make the cream-puff paste. F