Funfetti Paris-Brest Choux (Version imprimable)
Airy choux rings filled with vanilla funfetti cream and topped with white chocolate glaze and sprinkles.
# Ingrédients:
→ Choux Pastry
01 - 1/2 cup water
02 - 1/2 cup whole milk
03 - 7 tablespoons unsalted butter, cubed
04 - 1/2 teaspoon fine sea salt
05 - 1 teaspoon granulated sugar
06 - 1 1/4 cups all-purpose flour
07 - 4 large eggs
→ Funfetti Pastry Cream
08 - 2 cups whole milk
09 - 1 vanilla bean or 2 teaspoons vanilla extract
10 - 2/3 cup granulated sugar
11 - 4 large egg yolks
12 - 1/3 cup cornstarch
13 - 3 tablespoons unsalted butter
14 - 1/4 cup rainbow sprinkles (jimmies)
→ White Chocolate Glaze
15 - 5 ounces white chocolate, chopped
16 - 2 tablespoons heavy cream
17 - 2 tablespoons unsalted butter
→ Assembly
18 - Extra rainbow sprinkles
# Étapes:
01 - Preheat oven to 390°F. Line two baking sheets with parchment paper.
02 - In a saucepan over medium heat, combine water, whole milk, butter, sea salt, and sugar. Bring to a boil.
03 - Add flour all at once and stir vigorously until dough pulls away from the sides and forms a ball, about 1–2 minutes.
04 - Transfer dough to a mixing bowl and allow to cool for 5 minutes. Beat in eggs one at a time until the mixture is smooth and glossy.
05 - Transfer dough to a piping bag fitted with a large star tip. Pipe 8 rings about 3 inches in diameter onto prepared sheets, spacing apart. Bake for 25–30 minutes until golden and puffed. Cool completely on a wire rack.
06 - Heat whole milk with split vanilla bean (seeds scraped in) or vanilla extract in a saucepan until just boiling. Remove from heat.
07 - In a bowl, whisk together egg yolks and granulated sugar until pale. Add cornstarch and whisk until smooth.
08 - Gradually whisk hot milk into egg yolk mixture. Return to saucepan and cook over medium heat, whisking constantly, until thickened.
09 - Remove from heat and stir in butter until glossy. Transfer to a bowl, cover surface with plastic wrap, and chill until cold.
10 - Gently fold rainbow sprinkles into chilled pastry cream just before assembly.
11 - Melt white chocolate, heavy cream, and butter together in a heatproof bowl over simmering water, stirring until smooth. Cool slightly.
12 - Slice each choux ring horizontally. Pipe or spoon funfetti pastry cream onto the bottom halves.
13 - Replace tops on filled choux rings. Spoon or drizzle white chocolate glaze over the tops and scatter with extra rainbow sprinkles.
14 - Chill assembled rings for 20 minutes to allow glaze to set before serving.
# Additional Tips::
01 -
- Festive and playful presentation for parties
- Light pastry with creamy, funfetti-filled center
02 -
- Use jimmies for sprinkles; nonpareils bleed into cream
- Best served the same day for crisp pastry
03 -
- Add toasted slivered almonds before baking for crunch
- Try different chocolate glazes for flavor variety