Orange Cake
A golden pastry ring crowned with sliced almonds and sprinkled with confectioners’ sugar.
Paris-Brest
2015-04-27 18:06:33
Serves 12
Nutrition Facts
Serving Size
95g
Servings
12
Amount Per Serving
Calories 341
Calories from Fat 233
% Daily Value *
Total Fat 26g
41%
Saturated Fat 15g
75%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 152mg
51%
Sodium 126mg
5%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
2%
Sugars 10g
Protein 5g
Vitamin A
19%
Vitamin C
0%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Cream-Puff Dough
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup unsifted all-purpose flour
- 4 large eggs
- 1 egg yolk
- 1/4 cup sliced blanched almonds
- Whipped-Cream Filling
- 2 cups heavy cream, chilled
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Instructions
- Preheat oven to 400 degrees.
- In a medium saucepan, combine 1 cup water, butter and salt. Over medium heat, bring to a boil. Remove from heat. With a wooden spoon, beat in flour all at once. Cook over low heat, beat until mixture forms a ball and leaves pan. Remove from heat. Add eggs, one at a time. With a hand mixer, beat after each addition. Beat until mixture is shiny and breaks into strands. On baking sheet lined with parchment paper, draw an 8-inch circle , to use as a guide.
- Spoon dough into pastry bag with number 8 star tip. Pipe an 8-inch circle of dough 1-inch in diameter on guide, pressing down hard on bag. Pipe a circle inside and touching 8-inch circle. Pipe third circle on top. Press out rest on top of third circle.
- Bake 50 minutes. In a small bowl, with fork, beat egg yolk with 1 tablespoon water. Remove cream-puff ring from oven. Brush egg mixture lightly over top (not side) of ring. Sprinkle top with almonds. Bake 5 minutes longer, or until ring is deep golden-brown.
- Cool on wire rack.
- Whipped Cream Filling
- In a medium size bowl, combine cream, 1 cup confectioners' sugar, vanilla and almond extracts; mix well. Refrigerate, covered, 1 hour. Place in bowl of ice water. With mixer at high speed, beat until stiff.
- To assemble: With sharp knife, split ring in half crosswise. Scoop out filaments of soft dough. Place bottom on serving platter. To fill, pipe filling through pastry bag with number-8 tip. Set top in place, and sprinkle with confectioners' sugar.
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