Paris Brest

Directions

1. 1
   Preheat the oven to hot (400 F.) PREPARE CREAM PUFF DOUGH: Grease and flour 2 baking sheet.
2. 2
   Using an 8-inch round cake pan as a guide, mark an 8-inch circle in the center of 1 of the prepared baking sheets.
3. 3
   Combine the water, butter, orange zest and salt in a medium-size saucepan.
4. 4
   Bring the mixture to boiling.
5. 5
   Remove the saucepan from the heat.
6. 6
   Immediately beat in the flour with a wooden spoon.
7. 7
   Return the saucepan to low heat, and continue beating with the wooden spoon until the mixture forms a ball and leaves the side of the saucepan.
8. 8
   Remove the saucepan from the heat.
9. 9
   Add the eggs, one at a time, beating well after each addition.
10. 10
    Continue to beat the dough until it is shiny.
11. 11
    Scrape the dough into a large pastry bag fitted with a 3/4 inch plain tip.
12. 12
    Holding the bag at a 45 degree angle, pipe a dough ring on top of the circle outline on the baking sheet.
13. 13
    Pipe another dough ring inside and right next to the first ring.
14. 14
    Pipe a third ring on top of the first two dough rings to cover the seam where they touch.
15. 15
    With the remaining dough, pipe small puffs on the second baking sheet.
16. 16
    Bake the pastry ring and puffs in the preheated hot oven 400 F.
17. 17
    for 40 minutes, or until the tops of the ring and puffs are browned and crisp.
18. 18
    Cut a small slit in each puff, and several slits in the ring to release the steam.
19. 19
    Remove the ring and puffs to wire racks to cool.
20. 20
    Cut the ring and puffs in half horizontally, and set them aside.
21. 21
    PREPARE THE ORANGE CREAM FILLING: Beat the heavy cream in a large bowl until soft peaks form.
22. 22
    Gradually beat in the confectioners Icing sugar until firm peaks form.
23. 23
    Gently stir in the orange-flavored liqueur.
24. 24
    cover the bowl, and refrigerate the filling.
25. 25
    PREPARE THE CARAMEL GLAZE: Combine the granulated sugar, water and orange juice in a small saucepan over medium heat, and stir until the sugar is dissolved.
26. 26
    Bring the mixture to boiling.
27. 27
    Cook, without stirring, until the glaze is light amber and a candy thermometer inserted in the glaze registers 350 F.
28. 28
    Seat the saucepan in a larger pan of cold water until the candy thermometer registers 240 F.
29. 29
    TO ASSEMBLE THE PARIS BREST, spoon some of the filling into the bottom half of each PUFF.
30. 30
    Place the BOTTOM HALF of the pastry RING on a serving plate, and spoon the remaining filling into the bottom half of the ring.
31. 31
    Using a fork, dip the outside TOP HALF of each puff into the glaze,* and place the glazed puff tops on a wire rack to set.
32. 32
    Place the TOP HALF of the pastry RING on the filled bottom half.
33. 33
    Place the glazed puff TOPS on the filled puff BOTTOMS.
34. 34
    Set the filled puffs on top of the filled ring.
35. 35
    Using a small spoon, drizzle the remaining glaze over the filled ring.
36. 36
    Serve immediately.
37. 37
    *NOTE:If the glaze in the saucepan hardens, reheat it briefly in a microwave oven, or in the saucepan over hot water.