Peanut butter Paris-Brest

 Baking is the same as playing for me ^^. There are no limitation in flavour that you can crate (well, the only thing that you need to think is it must be delicious, haha).

 I always love delicious childish taste, peanut butter is one of my favourite. This time I want to play with it again. The key is how can I make it stand out, make it the leading role. It has rich taste, and so additive, you don't need anything much to make it more delicious. 
Choux pastry is the stage, it goes well with rich filling. I use Shortening (I use non-hydrogenated shortening) instead of butter. Shortening make the choux pastry lighter. For the filling, my Peanut butter creme mousseline is base on pastry cream, with smooth peanut butter and shortening, they turn into lovely, creamy and delicious cream. I didn't use butter for the filling as I want the Peanut butter taste to stand out, plus shortening makes the filling stay soft in the fridge too. 
The best choice for serving with is black coffee, the bitterness will cut down the rich taste and make this dessert more delicious.

Peanut butter Paris-Brest

Make 6 

Choux pastry
90g .................................. Water
35g .................................. Shortening (I use non-hydrogenated shortening)
50g .................................. Cake flour
.......................................... Pinch of salt
2 ....................................... Eggs
.......................................... Chopped peanuts

Peanut butter creme mousseline 
Pastry cream
-240g ................................ Milk
-15g .................................. Corn starch
-57g .................................. Granulated sugar
-1/2tsp .............................. Vanilla bean paste
- ........................................ Pinch of salt
-1 ...................................... Egg
-28g .................................. Unsalted butter, soft

130g .................................. Peanut butter (smooth)
70g .................................... Shortening (I use non-hydrogenated shortening)
25g .................................... Icing sugar

I use this Shortening  (non-hydrogenated shortening).

 Preheat the oven to 250C.
Line the baking sheet with baking paper or silpat.
Put shortening, water and salt into a saucepan.

 Place over medium heat until fully boil.

 Sift the flour, when the mixture become boil, remove the saucepan from the heat and pour the sifted flour into the saucepan.
Stir the mixture over low heat for 2-3 minutes.

 Remove from the heat.
Beat with hand mixer until barely warm.
Add the egg into the bowl, you may not need all the egg (or you may need more ^^).

 Check the pastry by using your finger.

Put in a piping bag with 1 cm tip.

Pipe 7-7.5cm thick ring of pastry (I double pipe it).
Sprinkle with water and press chopped peanut onto the pastry.

Put the baking sheet into the oven reduce the temperature into 200C 
Bake for 25 minutes.
Reduce the temperature to 160C and bake for 20 minutes more.

Make Peanut butter creme mousseline 

 Warm the milk until almost boil.
Meanwhile whisk the egg, corn starch, vanilla bean paste, salt and sugar together in a small saucepan.
 When the milk become hot, slowly pour into the saucepan, whisk all the time.

Then place the pan over low heat until boil, whisk all the time.

 Remove from the heat and stir in the butter.

 Place plastic wrap directly over the pastry cream.
Let it cool to room temperature before using.

 When the pastry cream ready, put shortening, peanut butter, and icing sugar into the bowl.

 Beat until smooth.

Split the pastry shell in half horizontally and remove any wet pieces of dough. Pipe Peanut butter creme mousseline into the hollow center of the shell. Place the top half of the pastry shell on the Peanut butter creme mousseline and dust with icing sugar.

Peanut butter Paris-Brest