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Paris-brest
Paris-brest
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent custard-filled choux pastry ring, reminiscent of a luxurious chocolate eclair.
Ingredients:
  • 60g butter, chopped
  • 185ml (3/4 cup) water
  • 115g (3/4 cup) plain flour
  • 40.00 ml flaked almonds
  • 500g Vanilla Custard
  • 1 x 300ml ctn thickened cream
  • 12.00 gm icing sugar mixture
  • 100g dark cooking chocolate, coarsely chopped
Instructions:
  • Preheat your oven to 210°C. Line a baking tray with non-stick baking paper and draw a 20cm-diameter disc on it.
  • In a medium saucepan over medium heat, melt the butter in water until it boils. Add the sifted flour and beat with a wooden spoon for 1-2 minutes until the mixture pulls away from the pan's sides. Transfer the mixture to a heatproof bowl and let it cool slightly, stirring occasionally.
  • Beat in the eggs one at a time using an electric beater until the mixture is thick and glossy, making sure to beat well after each addition.
  • Spoon mixture onto the prepared disc, then gently shape into a ring using a spatula. Bake for 40-45 minutes until puffed and golden. Cool on a wire rack before serving.
  • Toast the almonds in a frying pan over medium-low heat, stirring occasionally, for about 5 minutes until they are nicely toasted.
  • Slice the pastry ring in half horizontally and remove any uncooked dough from the center.
  • Transfer the custard into a piping bag with a 1cm round nozzle and pipe it over the pastry base. Use an electric beater to whip the cream and icing sugar in a bowl until stiff peaks form. Transfer the whipped cream into a clean piping bag with a 1cm round nozzle and pipe it over the custard. Place the remaining pastry on top and refrigerate to chill before serving.
  • Melt the chocolate in a heatproof bowl over simmering water using a metal spoon until smooth. Drizzle it over the pastry and sprinkle with almonds before serving.

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