Stir well and, as soon as it starts to simmer, add the flour all at once.

Stir over heat until the dough comes together and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl. Add the eggs one at a time, mixing well with a whisk after each addition.

Place the dough in a piping bag and pipe immediately onto a baking sheet lined with parchment paper.

Brush the top with beaten egg yolk.

Bake in a preheated oven at 350°F (180°C) for 35 to 40 minutes.

After baking, let cool on a wire rack.

Whip the cold heavy cream with the vanilla sugar using a stand mixer (chill the bowl, whisk, and cream in the freezer for 15 minutes beforehand). Place the whipped cream in a piping bag fitted with a star tip and set aside.

Wash and dry the strawberries.

Slice the strawberries.

Cut the Paris-Brest in half. Pipe the whipped cream onto the bottom half and arrange strawberry slices all around. Cover with the top half.

Dust with powdered sugar.