Easy Paris-Brest Recipe | Choux Pastry Mix

For Paris-Brest Choux Pastry: 
• SwissBake® Easy Choux Pastry Mix – 1000g 
• Fresh Eggs – 1000g 
• Cold Water – 500g 

For Strawberry Rhubarb Filling: 
• SwissBake® Vanilleso Crème (M30) – 300g  
• Cold Milk – 1000g 
• Fresh Strawberries – 400g  
• Fresh Rhubarb – 400g 
• Brown Sugar – 70g 
• Salt – a pinch / 1g 

For Paris-Brest Choux Pastry: 

• Measure all ingredients precisely and place SwissBake® Easy Choux Pastry Mix, cold water & fresh eggs into the mixing bowl. 
• Using a paddle attachment on a planetary mixer, mix all the ingredients at a slow speed for 1 minute.  
• Continue mixing at fast speed for 8-9 minutes or until the batter starts shining.  
• Pour the batter into a piping bag fitted with a 15 mm star nozzle.  
• Pipe the dough into ring shapes on a parchment-lined baking tray to form the Paris Brest base.  
• Brush the shaped dough with egg wash. 
• Bake at 210°C to 200°C for approximately 16-20 minutes or until the pastry is golden brown in colour.  
• Allow the pastries to cool completely.