Cock Millking Bench Forced

Paris Brest Bing Cherry and Mascarpone Cookies

Another Paris Brest, these are desserts that I had prepared for the holiday season,

then not enough. It is equally delicious with good Bing cherries.

I had a surplus of dough I do not waste prepared small that have been well appreciated by Mr spouse who could not touch the big Lollllll. Paris Brest Bing cherries and mascarpone

*
paste for the Paris Brest

1 cup (250 ml) boiling water

1 / 2 cup (125 ml) butter

1 cup (115 g) flour 4 large eggs

¼ c. teaspoon salt

Bring water and add butter to boiling, until butter is melted, add flour all at once, stirring vigorously.

Remove from feuAjouter eggs one at a time, stirring well and the mixture becomes a ball again, but creamier.

Continue with all the eggs.

dough onto a cookie sheet with non-buttered parchment paper, with a round tip ¾ inches, although ends meet.
Make 3 round while moving toward the center.
brush with Brush:
1 beaten egg and 1 tablespoon
to water table mixed together.
Add sliced almonds on top about ¼ cup.

Bake in center of oven at 325 ° F for 35 to 40 minutes or until golden brown of

Filling Bing cherries and mascarpone
2 cups 500 ml 35% whipping cream 250 g mascarpone

¼ cup brown sugar 60 mL 1 tbsp
tsp vanilla 5 mL
pink food coloring 1 box frozen
398 ml of Bing cherries, pitted and drained
Combine the cream, mascarpone, brown sugar and vanilla.
Mix in blender or mixer until, getting picks, careful not to mix top to avoid running into the mascarpone butter.
Add the dye at the end to get a nice pink.

Mount Paris Brest by cutting in the center
Garnish with mixture of cream. Add
bing cherries over the cream mixture and add the other half of paris brest on top.
Garnish to taste with cherries and a little whipped cream.
Sprinkle to taste with icing sugar before serving.
Source: Sakya

Bon appetite!
Sakya