Paris Brest

Preheat the oven to a hot temperature (200°F)

In a medium saucepan, combine 1 cup water, butter or margarine, and salt

Bring to a boil, then remove from heat

Add all the flour at once, stirring vigorously with a wooden spoon

Return to low heat and stir until a ball forms that can be easily removed from the sides of the pan

Remove from heat and let cool slightly

Beat in the eggs one at a time, beating well after each addition

Beat until the mixture is shiny

Grease a baking dish

Dust with wheat flour

Draw a circle 20 cm (8 inches) in diameter

Place the dough in a piping bag fitted with a large star tip and pipe three concentric circles on the prepared baking dish

Bake for about 50 minutes or until golden brown

In a small bowl, beat the egg yolk with 1 tablespoon milk using a fork

Remove the ring from the oven and brush with the egg yolk mixture (only on the surface, not the sides)

Return to the oven for an additional 5 minutes or until well browned

Remove from baking dish and let cool

Prepare the chantilly cream: In a medium bowl, combine cold cream of milk, confectioner's sugar, and vanilla extract

Mix well and refrigerate for at least 1 hour

Beat with a whisk in high speed until stiff peaks form

For assembly, cut the ring in half using a sharp knife

Remove any soft dough from the center

Place the bottom half on a serving plate

Fill with chantilly cream, followed by the top half of the dough

Place the filled ring in a larger mold or plastic container

Wrap in aluminum foil, sealing the edges and rolling to close tightly

For thawing and serving: Remove from freezer 4 hours before serving

Remove wrapping and any absorbent papers or cling film adhered to it

Place on a serving plate and let come to room temperature

If not serving within 4 hours, refrigerate until ready to serve.