Chocolate Paris-Brest

• butter↗35g g

  cut into cubes

• caster sugar↗1 tbsp tbsp
• plain flour↗50g g
• egg↗1 large

  beaten

• almond slices↗25g g
• powdered sugar↗

  for serving

• pastry cream100ml shop-bought fresh ml

  shop‑bought fresh

• dark chocolate↗50g g

  cut into small pieces

• heavy cream100ml ml
• golden caster sugar↗25g g
• vanilla extract↗few drops of

  few drops

Step-by-step instructions

1. 1

   To make the choux pastry, place the butter in a small saucepan with 100 ml water, caster sugar and a pinch of salt. Bring to a boil, then without removing from heat add the flour, whisk vigorously until the mixture forms a ball that pulls away from the sides of the pan. Remove from heat and let cool in the pan until just warm. Gradually whisk in the whole egg, leaving about 1 tsp, using an electric whisk. Transfer the dough to a pastry bag.

2. 2

   Preheat the oven to 200 °C (fan 180 °C, gas 6). On a sheet of parchment paper draw a circle 10 cm in diameter using a small bowl or lid, then flip it onto a baking tray. Pipe a thick ring of dough around the outer edge of the circle. Brush the dough with the remaining egg, then sprinkle with almond slices. Bake for 15 min, then lower the temperature to 160 °C (fan 140 °C, gas 3) and bake another 20 min. Lower again to 110 °C (fan 90 °C, gas ¼) and bake the final 10 min. Turn off the oven and let the ring cool inside for 30 min without opening the door.

3. 3

   Meanwhile, prepare the filling. Gently heat the pastry cream in a small saucepan over low heat, then add the dark chocolate, stirring constantly until the chocolate fully melts and the mixture thickens. Transfer to a bowl and let cool. Whisk the ingredients for the Chantilly cream in a separate bowl until very thick and chill until use.

4. 4

   Carefully cut the choux ring in half with a serrated knife and gently lift the top half. Pipe the chocolate filling into a pastry bag and pipe large drops onto the bottom ring, leaving gaps between them. Pipe the Chantilly cream from a second bag into the gaps between the chocolate filling. Gently place the top half over, then lightly dust with powdered sugar and serve.