Name: Mini Paris-Brest with white chocolate & crystallised fruit
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 8
Cuisine: French
Ingredients: 70g plain flour; 50g butter; 2 large eggs; 250ml double cream; 1 tsp vanilla paste or extract; 150g white chocolate; 140g crystallised fruit chopped; 2 tbsp toasted flaked almonds chopped; icing sugar for dusting

Home
Recipes
Mini Paris-Brest with white chocolate & crystallised fruit

Mini Paris-Brest with white chocolate & crystallised fruit

Mary Cadogan

Save recipe

Serves 8

More effort

Prep: 40 mins

Cook: 25 mins - 30 mins

0 reviews

loading...

This gorgeous confection was invented to celebrate the Paris-Brest cycle race – it's meant to resemble a bicycle wheel

Freezable (Choux can be frozen)

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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 fruit

chopped
2 tbsp toasted flaked almonds

chopped
icing sugar

for dusting

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal421
fat31g
saturates17g
carbs32g
sugars21g
fibre2g
protein5g
salt0.25g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, January 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now