Mini Paris-Brest with white chocolate & crystallised fruit
This gorgeous confection was invented to celebrate the Paris-Brest cycle race – it's meant to resemble a bicycle wheel
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 25 - 30 mins
choux can be frozen
- Heat the oven to 200C/180C fan/gas 6. Line a large baking sheet with baking paper and mark 8 circles about 8-9cm across using a glass or mug. Turn the paper over. Sift the flour onto a sheet of baking paper. Put the butter and 150ml water into a pan, then bring slowly to the boil until the butter has melted. When the water is bubbling, remove quickly from the heat, tip in the flour all at once and beat quickly with a wooden spoon until it forms a dough that leaves the side of the pan clean. Remove from the heat and cool for 3 mins.
- Lightly beat the eggs with a fork. Add the egg to the dough gradually, beating well with each addition until the dough is smooth and glossy. Put this dough into a piping bag fitted with a large plain nozzle (about 2cm across) or use a large food bag with the corner snipped off. Pipe 8 thick rings onto the baking sheet using the marked circles as a guide.
- Bake the buns for 20-25 mins until crisp and golden, then split them carefully in half through the centre using a sharp knife in a sawing action; return to the oven for 5 mins. Transfer to a cooling rack, taking care to keep the tops and bottoms together, and leave to cool. Whip the cream to soft peaks and stir in the vanilla. Melt 100g of the chocolate for 1-2 mins in a microwave. Leave to cool slightly, then fold into the cream.
- Stir half the crystallised fruit and the almonds through the cream. Fill the choux rings with the mixture using two teaspoons. Melt the remaining chocolate and drizzle over the choux rings. Scatter with crystallised fruit and leave to set. Dust with icing sugar before serving.
Get ahead
Bake choux rings 2 days before and keep in the fridge or for up to 1 month in freezer. Crisp again briefly in the oven before using, then fill and decorate up to 8 hours before serving - keep chilled.
PER SERVING
421 kcalories, protein 5g, carbohydrate 32g, fat 31 g, saturated fat 17g, fibre 2g, sugar 21g, salt 0.25 g
Recipe from Good Food magazine, January 2011.
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http://www.bbcgoodfood.com/recipes/997641/
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Ingredients
FOR THE CHOUX PASTRY
- 70g plain flour
- 50g butter
- 2 large eggs
FOR THE FILLING
- 250ml double cream
- 1 tsp vanilla paste or extract
- 150g white chocolate
- 140g crystallised fruits , chopped
- 2 tbsp toasted flaked almonds , chopped
- icing sugar , for dusting
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 40 mins
Cook 25 - 30 mins
choux can be frozen
Ingredients
FOR THE CHOUX PASTRY
- 70g plain flour
- 50g butter
- 2 large eggs
FOR THE FILLING
- 250ml double cream
- 1 tsp vanilla paste or extract
- 150g white chocolate
- 140g crystallised fruits , chopped
- 2 tbsp toasted flaked almonds , chopped
- icing sugar , for dusting
PER SERVING
421 kcalories, protein 5g, carbohydrate 32g, fat 31 g, saturated fat 17g, fibre 2g, sugar 21g, salt 0.25 g
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10 March 2013
Angela commented on this recipe
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