White Chocolate Paris-Brest

Instructions

1. 1

   Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.

2. 2

   Roll out the puff pastry dough to a thickness of about 3 mm (1/8 inch). Cut into 4 equal rectangles, about 20 cm (8 inch) wide and 25 cm (10 inch) long.

3. 3

   In a medium saucepan, combine the white chocolate, confectioner's sugar, and salt. Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture is smooth.

4. 4

   In a separate bowl, whisk together the egg yolks and vanilla extract. Temper the egg yolks by slowly pouring the white chocolate mixture into the egg yolks, whisking constantly.

5. 5

   Roll out each pastry rectangle to a thickness of about 3 mm (1/8 inch). Place a tablespoon of the white chocolate filling in the center of each rectangle. Fold the pastry over to form a triangle, pressing the edges to seal.

6. 6

   Place the pastries on the prepared baking sheet, leaving about 2 cm (1 inch) of space between each pastry. Brush the tops with the melted butter.

7. 7

   Bake for 20-25 minutes, or until the pastry is golden brown.

8. 8

   Allow the pastries to cool completely on a wire rack.

9. 9

   Dust the pastries with granulated sugar before serving.