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In a bowl, beat the eggs with the vanilla sugar and a pinch of salt.
Add the pulp from half a vanilla pod and the orange paste, whisking until smooth and fragrant.
Set aside until ready to assemble your Paris-Brest.
(Optional Step: Prepare Choux Pastry if Needed)
Cook water, butter, and a pinch of salt together until boiling, then add flour to form a dough.
Add eggs one at a time until the dough is glossy and smooth.
Pipe into a ring shape on a baking tray and bake until puffed and golden brown.
Assembly:
Once the choux pastry ring is baked and cooled, slice it horizontally like a bagel.
Fill the bottom half generously with the prepared vanilla custard.
Carefully replace the top half of the pastry.
Dust with powdered sugar and garnish with sliced almonds if desired.
Serving and Storage Tips:
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