Easy Paris-Brest with Strawberry Rhubarb Cream

Method

• 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. 

• Place SwissBake® Vanilleso Crème and cold milk into a mixing bowl.  
• Whip together for 5-6 minutes on high speed until smooth. 
• Refrigerate for a minimum of 30 minutes to allow the flavor to develop and the product to set.  

• Combine chopped strawberries and rhubarb in a saucepan.  
• Add brown sugar and salt; stir to coat evenly. Let sit until the fruit releases its juices, about 10 minutes.  
• Bring the mixture to a light boil over medium heat. Reduce heat to medium-low and simmer. 
• Stir occasionally, until the fruit is soft and the mixture has thickened, about 20 minutes.  
• Remove from heat and let cool for about 30 minutes. The mixture will further thicken upon cooling.  

• Fold the cooled strawberry rhubarb compote into the prepared custard filling until well combined.  
• Slice each cooled paris-brest choux pastry ring horizontally.  
• Pipe or spoon the strawberry rhubarb custard into the bottom half of each ring.  
• Place the top half of the choux pastry ring over the filled base.  
• Dust the assembled Paris Brest with powdered sugar if desired.  
• Serve immediately or refrigerate until ready to serve.