Paris Brest aux Fruits - Pate a Choux

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	Ingredient	Quantity
1.	Shell Paris Brest	1
2.	Vanilla Pastry Cream	18 ounces
3.	Whipped Whipping Cream	12 ounces
4.	Peach - Fresh	1 - Peeled and Wedged
5.	Raspberries	1 - 6 ounce Basket
6.	Apricot Glaze	1 ounce
7.	Powdered Sugar	1 teaspoon

Process	Instructions
1. Prepare	Carefully slice 15-20% of the top from the shell, remove and set it aside for use later. Remove any excess webbing from the inside of the shell. Display the lower half of the shell on a serving plate.
2. Fill	Using a pastry bag with a large round tip, fill the inside of the base shell with the pastry cream. In another pastry bag fitted with a large star tip dispense the whipping cream on top of the pastry cream
3. Prepare	Peel and slice the peach into 16 wedges, lightly coat with the apricot glaze using a small pastry brush. Brush a small amount onto the tops of the raspberries also .
4. Display	Display the fruits around the circular ring of whipped cream, in a manner that they will be visible when the top is replaced.
5. Replace	Lightly dust the top portion of the shell with powdered sugar. Carefully replace on the base and press down slightly.
6. Store	Chill before serving.
Additional Comments:	Best if sliced and served at the table.

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