Break the plain chocolate into pieces.
- 1 You will need 1 flat baking sheets lined with greaseproof paper
- 2 Preheat the oven to 200°C (180°C fan) gas 6. In a medium saucepan heat the butter with 250ml water until the butter melts and the water boils.
- 3 Remove saucepan from the heat and add the flour, all at once. With a wooden spoon vigorously stir until the mixture leaves the side of the pan and forms a ball.
- 4 Add the eggs, one at a time, beating well with the wooden spoon after each addition until the choux pastry becomes smooth and satiny.
- 5 Using a 17.5cm plate as a guide, trace a circle in flour on the piece of greaseproof paper. Drop 10 mounds of dough - by heaping tablespoons and pushing the dough off with a rubber spatula - to form a ring around the circle.
- 6 Bake for 40 minutes or until puffed up and golden. Turn off the oven and leave the choux ring in the oven for 15 minutes. Transfer to a wire rack to cool.
- 7 6. Using a long serrated knife, slice the ring horizontally in half. Whip the double cream to soft peaks and spoon onto the bottom ring. Replace the top pastry ring.
- 8 For the glaze simply heat all the ingredients together until melted and smooth. Carefully drizzle the glaze over the top of the pastry ring. Refrigerate if not serving immediately.
- 9 Variation: Fill the Paris Brest with sliced bananas and glaze the top with salted caramel sauce and a handful of toasted flaked almonds.
Easy and delicious... Didn't manage to get the ring to join but wasn't bothered. Made a chantilly cream which is really easy and worked well
Lovely recipe and the results were fantastic. Just be aware if reducing amount of people you reduce the amount of water required as well otherwise you will get a gloopy mess.
- Average per serving
- Calories 448.0kCal