for 8 servings:
FOR THE CHOUX PASTRY
FOR THE CREAM
First of all prepare the choux pastry for the Paris Brest: put the water and butter in a saucepan, add a pinch of salt and bring to a boil.
At this point add the flour all at once, pull it away from heat and stir vigorously until you will form a ball of dough that will detach from the pan walls.
Let it cool then add the eggs, one at a time. You will have a smooth and silky dough. Preheat oven to 180 °.
Put the mixture into a pastry bag and spread a sheet of parchment paper or Silpat baking tray in the oven on.
Create two concentric circles diameter 22/24 cm, side by side, and add one across between the two.
Bake for about 20 minutes; after this time, lower the temperature to 160 degrees, go on off- ventilated mode and cook for another 20-25 minutes.
Prepare the cream: work the egg with the sugar and the flour until the mixture is smooth and free of lumps.
Add the milk little by little and twenty drops of almond flavor then put the cream on the stove and, stirring constantly, let it cook until thickened.
When ready remove from heat, transfer to a bowl and let it cool.
Whip the cream with two tablespoons of powdered sugar. Wash the peach carefully, remove the core and cut into wedges. Divide the Freddi Dolcetto Apricot snacks into two.
Assembling of the cake: cut the Paris Brest in half and fill it with the cream. Alternate slices of peaches to Dolcetto small cubes along the entire circumference of the cake, then finish with the whipped cream sent down from the pastry bag.
Cover with the other half of the Paris Brest; brush it lightly with a thin layer of cream to adhere better to the sliced almonds and place in refrigerator until serving.
Before serving the FREDDI Paris Brest sprinkle with powdered sugar.