Paris Brest

Cook time 1 hour 45 minutes +2 hours chilling
Servings 8

Ingredients

Crème patissière
6 free-range egg yolks
½ cup caster sugar
¼ cup cornflour
2 ¼ cups milk
1 tsp vanilla bean paste
25g butter, cubed

Choux pastry
150g butter, cubed
1 ½ cups water
1 ½ cups plain flour
6 large free-range eggs + 1 egg, lightly beaten
2 tbsp flaked almonds

Icing sugar and berries (raspberries or strawberries), to serve

Paris Brest

Method

To make crème patissière, whisk the egg yolks and ¼ cup sugar until creamy and pale. Sift cornflour into the egg mix and gently stir. Place the remaining sugar, milk and vanilla in a medium saucepan and bring to the boil over medium-low heat. Remove from heat and pour into egg mixture, stirring continuously to combine. Place mixture into a clean saucepan and bring to the boil over medium-low heat, stirring continuously until smooth. Cook for 2 to 3 minutes or until mixture thickens. Transfer to a heatproof bowl and stir in butter. Cover the surface with glad wrap and set aside to cool completely. Refrigerate until cold.

Preheat the oven to 210°C (190°C fan forced). Draw a 20cm circle on a large piece of baking paper and use it to line a large baking tray.

To make the choux pastry, combine the butter and water in a medium saucepan. Cook over medium heat for 3 to 4 minutes or until mixture starts to boil. Reduce heat to low and add flour and a pinch of salt. Cook, stirring continuously, for 2 to 3 minutes or until mixture releases from the side of the pan and forms a ball. Set aside to cool slightly for 5 minutes. Place the mixture into a mixer bowl and beat in eggs, one at a time until glossy and well combined. Spoon dough into a piping bag fitted with a 2cm nozzle. Pipe a ring of pastry over the circular guide, then pipe another ring directly inside the first one. Pipe a third ring on top of the first two, over the seam, then smooth out any bumps with a finger dipped in cold water. Brush the ring with the beaten egg and sprinkle with the almonds. Bake for 20 minutes, then reduce the oven to 190°C and bake for a further 30 to 35 minutes or until puffed and golden and sounds hollow when tapped. Prick the side of the puff a couple of times with a skewer or sharp knife to release steam. Turn off the oven and allow to cool in the oven with the door ajar.

Use a sharp serrated knife to carefully cut pastry ring in half horizontally. Discard any pieces of uncooked dough in the centre. Spoon cold crème patissière into a piping bag fitted with a 2cm fluted nozzle. Pipe onto base and sandwich with pastry top. Serve with berries, dusted with icing sugar.