Gateau Paris-Brest

Created in 1891 as commemoration of Paris-Brest-Paris bicycle race.

Choux pastry:
65g flour
50g butter
150ml water
2 eggs
vanilla
pinch of salt
almond flakes (I did not have)
icing sugar

Creme patissiere
4 egg yolks
40g sugar
50g flour
320ml milk
1t.s. coffee powder
pinch of salt
vanilla

Melt butter and water, bring to a boil, add flour and constantly stir, return to fire and stir for 1-2 minutes more. Remove. Beat in eggs, salt, vanilla, stir. Take piping bag and pipe onto lined with paper baking tray a circle app. 15-20cm. Sprinkle with almond flakes*
Preheat oven 210C. Bake for 10 minutes, reduce temperature to 190C and bake for 30 minutes more.
Take out onto wire rack and let it cool. Cut into 2.
Mix yolks, sugar, vanilla and flour until pale. Bring milk to a  boil, add some milk into egg mixture, stir and return to the rest of milk, whisking constantly thicken the creme. Set aside to cool.
With a piping bag fill one circle of dough with creme, cover with another circle and sprinkle with icing sugar on top. Enjoy!