Paris-Brest Zeppolone

Method

1. Put water and salt on the stove and heat it.
2. When the water is hot, add the butter and let it melt.
3. When the butter is melted and the water is boiling, remove the pot from the heat and add all the flour at once, stirring vigorously.
4. Return to the heat and cook, stirring constantly, until a white film forms on the bottom.
5. Transfer the dough to a cold bowl and let it cool for a couple of minutes.
6. Add the eggs one at a time, mixing well after each addition (use a stand mixer or by hand). Total 10 eggs.
7. Butter the edges of a baking tray and line with parchment paper.
8. Fill a piping bag with a wide nozzle and pipe a large circle, then additional concentric circles and layers on top to form a ring.
9. Bake at 190°C fan-forced for about 20 minutes, then lower to 170°C and continue baking until dry with no traces of grease or bubbles.
10. Let cool completely.
11. Cut the pastry in half horizontally.
12. Spread the cream on the bottom layer, filling the holes, then pipe small dollops.
13. Add sliced strawberries.
14. Cover with the top half and decorate as desired.
15. Dust with powdered sugar.
16. Refrigerate for a couple of hours before serving.