Transfer the dough to a large piping bag fitted with a star nozzle. Pipe a 5 cm diameter ring of dough on the parchment paper, assembling the alphabet of 'O'. Gently brush them with egg wash (egg and a pinch of salt) on the top and sides of the dough. Sprinkle with the flakes almond.
Bake for 20-25 minutes at 200 degrees Celcius.
Bake for a further 35 to 45 minutes or until the Paris Brest is golden brown in colour, puffed, and crisp. Turn the oven off and, with the oven door slightly ajar, let the shell dry out for about 30 minutes.
Remove from oven and finish cooling on a wire rack.