Boil the water in a saucepan with the Trevalli butter, sugar, and salt. Remove from the heat and add the flour all at once. Stir fast with a spoon and put the saucepan back on the heat. Keep on stirring and cook for 2 minutes more. Remove from the heat, stir for one minute and gradually mix in the egg with a whisk, without whipping the mixture, until it is homogeneous. Pour the contents in a pastry bag with a star-shaped decorating tip. With the pastry bag, realise on the baking paper rounds of 8 cm of diameter, spin the baking paper and with the pastry bag form small Paris Brest.
Bake at 200° for 20 minutes and then lower at 180°. To help to lower the heat, open the oven for a second and close it immediately. Continue to bake for 25 minutes more.
Remove the Paris Brest from the oven and chill.
Filling: Fill the sweets with Hoplà Aerosol Cream and fruit, then recompose and dust them with powdered sugar.
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