Preparation of the Paris Brest with Cream and Strawberries

• Put the water with the butter in chunks and a pinch of salt in a saucepan and bring it to the stove.
  Stir and bring to a boil.
  Remove the saucepan from the heat for a moment and pour in all the flour at once, stirring to absorb it.
  Return the saucepan to the heat, continuing to stir until the mixture detaches from the pot, sticking to the spatula, and you hear a slight sizzling.
  Turn off the heat and let the mixture cool slightly.

• Add one egg at a time, stirring to absorb it completely before adding the next one.
  In the end, you should obtain a dense and creamy mixture.
  Transfer it into a piping bag with a large nozzle.
  Place a sheet of parchment paper on a large baking tray and use the mixture to draw a first circle with a diameter of about 8 2/3 inches.
  Make a second circle of dough inside and attached to the first, and a third circle overlapping the other two.

• Bake in a pre-heated static oven at 392°F for ten minutes, then lower the oven temperature to 356°F and let it bake for another twenty minutes.
  Remove from the oven and let cool.
  Meanwhile, wash the strawberries, dry them, remove the stalk, and cut some into slices and others into chunks.
  Whip the still-liquid but well-chilled cream from the refrigerator to stiff peaks, adding a bit of powdered sugar to taste.

• Cut the now-cool base in half and fill it with the whipped cream, then add the chopped strawberries on top of the cream and close the Paris Brest.
  Decorate with some dollops of cream, the sliced strawberries, and a dusting of powdered sugar on top of your Paris Brest with Cream and Strawberries and serve it.

  Chez Bibia