Paris-Brest Tarte

Preheat oven to 400 degrees F. Coat a cookie sheet with butter and flour. Using a flan ring, or any circular mold, mark an outline about 10 inches in diameter.

Fill you pastry bag with the choux dough and squeeze out a ring about one inch wide, following the outline. Squeeze another ring inside or outside the first, depending on how large you want the cake to be. Squeeze 1 ring on top of the others. Brush with an egg wash and sprinkle with the sliced almonds.

Bake in a preheated oven for 45 minutes. Shut off the heat, open the door halfway to let the steam escape and leave the cake in the oven for 1 hour so it cools and dries. Using a long serrated knife, cut a lid off the cake.

Fill the bottom part with crËme pralinee (see link). Then pipe with whipped cream and place the lip back on top. Sprinkle with confectionersí sugar. Keep in a cool dry place. Cut into small wedges with a serrated knife.