Maple Paris-Brest

Instructions

1. 1

   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

   Tip: For even baking, make sure the parchment paper is large enough to wrap the pastry around the cylinder.

2. 2

   In a medium bowl, whisk together the flour, salt, and confectioners' sugar.

   Tip: Make sure to sift the confectioners' sugar to avoid lumps.

3. 3

   Add the softened butter and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Don't overwork the dough.

4. 4

   Gradually pour in the cold water and mix the dough until it comes together in a ball.

   Tip: If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.

5. 5

   Divide the dough into 4 equal pieces and roll each piece into a long cylinder, about 30cm in length.

   Tip: Use a lightly floured surface to prevent the dough from sticking.

6. 6

   Place a cylinder on a baking sheet lined with parchment paper, brush the top with the beaten egg, and bake for 20 minutes.

   Tip: This will help the pastry to puff up and give it a golden color.

7. 7

   Allow the pastry to cool completely on a wire rack.

   Tip: This is an important step to prevent the pastry from becoming soggy.

8. 8

   To make the maple cream filling, combine the heavy cream, pure maple syrup, and vanilla extract in a bowl.

   Tip: Whisk until the mixture is smooth and well combined.

9. 9

   To assemble the Paris-Brest, place a cooled pastry cylinder on a serving plate and fill with the maple cream filling.

   Tip: Top with confectioners' sugar and fresh raspberries.

10. 10

    Serve immediately, or refrigerate for up to 24 hours before serving.

    Tip: The pastry will keep for up to 2 days in an airtight container.