step 1
For the Choux: Preheat the oven to 400°F and prepare a sheet pan lined with parchment paper.
step 2
In a saucepan, heat the Whole Milk (1 1/3 cups), Unsalted Butter (2/3 cup), Granulated Sugar (1 Tbsp), and Fine Salt (1 tsp) until the butter melts, then bring the mixture to a boil.
step 3
Remove the pan from heat, add all the All-Purpose Flour (1 2/3 cups) at once, and stir with a wooden spoon until it forms a smooth paste.
step 4
Return the pan to the heat and cook the paste, stirring continuously, until it pulls away from the sides of the pot and dries out slightly.
step 5
Transfer the paste to a mixing bowl and let it cool for about 5 minutes.
step 6
Using the paddle attachment on a mixer, gradually add the beaten Eggs (6), a little at a time, mixing until the dough reaches a "V" drip consistency.
step 7
Transfer the paste to a piping bag fitted with a large tip and pipe 3-inch mounds onto the prepared sheet pan, spacing them about 3 inches apart.
step 8
Bake for 20 minutes, then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 10-15 minutes, or until the pastries are golden brown.
step 9
For the Lemon Curd: in a medium pot, combine Large Eggs (8), yolks, Granulated Sugar (2/3 cup), and whisk well. Stir in Salt (1 pinch), Lemons (2 Tbsp), Lemon Juice (1 cup), and Butter (2/3 cup). Heat on medium heat, whisking constantly until butter melts and curd thickens. Remove from heat and strain through a sieve – cool in the fridge.
step 10
For the Whipped Cream / Chantilly: Bloom Gelatin Powder (2 tsp) with Water (2 Tbsp) for 5 minutes, warm to liquid. In a chilled mixing bowl, add Heavy Cream (2 cups) and beat on high to thicken, then beat in Powdered Confectioners Sugar (1/2 cup) and Vanilla Extract (2 tsp). Beat in extract to soft peaks, then add gelatin and beat to stiff peaks.
step 11
For the Lemon Diplomat Filling: Gently fold whipped cream into lemon curd until ideal ratio (taste and texture) is met – around equal parts.
step 12
Assembling the Paris-Brest Cut the Paris-Brest pastry horizontally in half. Preserve the top half of the pastry. Onto the inside of the bottom half, pipe (star-tip) lemon diplomat filling liberally. Gently enclose/cover with top half of pastry, and dust with Powdered Confectioners Sugar (to taste).
