Method

Make the craquelin first:

• In a KitchenAid with a paddle attachment, cream the butter and sugar together.
• Add the flour and cinnamon and paddle to combine.
• Remove from the kitchen aid and roll to 2mm thickness between two parchment papers.
• Place in the freezer to set completely.
• Cut disks out slightly larger than the size of your choux rings. This will ensure that the whole choux is covered.
• Place the craquelin over the choux before baking.

For the Choux Pastry:

• Preheat oven to 200°C.
• Sieve the flour onto a sheet of parchment paper.
• Bring water, salt, and butter to a gentle simmer until butter is melted (do not boil).
• Shoot in the flour by using the parchment paper as a slide and bring the paste together, using a wooden spoon, until it comes clean off the sides. 
• Evaporate as much of the moisture as possible without colouring the paste.
• Remove the mixture from the pot and place in a Stand Mixer with the paddle attachment.
• Cool the mixture by beating it on a medium speed. Beat until no more steam rises from the paste.
• Gradually add the beaten eggs one at a time until the paste is smooth, shiny and drop consistency. You might not need all the eggs, rather look for a drop consistency after each egg.
• The Paste is now ready for use. Place it into a piping bag and pipe into 8-9cm size rings (use a cutter and some flour to make a template to pipe on), top with the craquelin paste.
• Bake for about 15 minutes until golden brown and puffed, then remove them from the oven and poke holes underneath to release steam. Work very quickly as they will deflate if you take too long.
• Reduce oven heat to 180°C and place the choux back in the oven to crisp up (about 5 minutes).

For the Milk Tart filling:

• In a saucepan, bring milk, vanilla paste and cinnamon stick to a simmer.
• In a bowl, use a whisk to mix the egg, sugar, flour, corn flour and salt until combined and there are no flour lumps.
• Slowly pour the infused milk into your egg mix while whisking constantly.
• When all your milk is in your egg mixture, pour it back into your saucepan and cook it on the stove while whisking until it thickens.
• Once it starts to thicken, remove it from the heat and whisk in your butter.
• Remove the cinnamon stick and pour the milk tart mix into a bowl (covering it with clingwrap on the surface to prevent a skin) or a piping bag with a star nozzle. Allow the mixture to cool before you fill your pastry. 

For the Caramel

• In a saucepan, bring cream to a gentle simmer and then remove from the heat and set aside.
• Make a dry caramel with the sugar on a low heat, carefully swirling the pan to caramelize the sugar evenly(do not whisk).
• Once the caramel reaches a deep amber colour, carefully pour the warm cream into the caramel while whisking. Be careful of the sugar splattering, once you pour the cream into the caramel quickly, it will bubble up.
• After all your cream is in your caramel, temper your mix into your eggs while whisking.
• Pour your mixture back into the saucepan and whisk continuously and gently on a low heat until your caramel custard reaches a temperature of 84°C.
• Pour your mixture over your white chocolate to melt it and mix it with a rubber spatula. Contact wrap and let it cool down at room temperature.
• Once cooled down, your caramel is ready to use as garnish for your choux pastry or a filling for any dessert.

To assemble the “Parys-Brest”

• Cut the choux pastry shells in half and fill the bottom half generously with elegantly piped milk tart mixture. 
• Dust a bit extra cinnamon powder, and add some of the caramel custard on the bottom layer of the cinnamon custard.
• Pipe a few decorative milk tart rosettes on the top half of the pastry and place on top of the bottom layer.
• Garnish with another pinch of ground cinnamon, caramel custard, toasted almonds and mint. 

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