Recipe Index

Ingredients

• 1½oz plain flour
• 1oz unsalted butter
• 1 large free-range egg, beaten
• 1 free-range egg yolk
• small handful flaked almonds
• 3½oz chocolate hazelnut spread
• 2fl oz double cream
• ¼ pint double cream
• 1 tbsp icing sugar, sifted, plus extra to serve
• 1 vanilla pod, split and seeds scraped
• 3½oz dark chocolate
• 1oz caster sugar

Method

1. Heat the oven to 425°F, line a baking sheet with baking paper and draw a 4 in circle on it, turning the paper over so the marks face down.
2. Melt the unsalted butter in 5 tablespoons of water, bring it to the boil, tip in the sifted plain flour at once and beat until the dough leaves the sides of the pan.
3. Cool the choux dough slightly, then beat in the beaten egg gradually until the paste is smooth and glossy.
4. Pipe a thick ring of choux over the drawn circle in one motion, brush it with the egg yolk and scatter the flaked almonds over the top.
5. Bake the ring for 20 minutes until well risen and golden, cool it slightly, then split it horizontally and dry the cut sides in the oven's residual heat if needed.
6. Whip the chocolate hazelnut spread with the 3½ Tbsp of double cream to soft peaks and load it into a piping bag with a star nozzle.
7. Whip the 10 Tbsp of double cream with the sifted icing sugar and vanilla pod seeds to soft peaks for the Chantilly filling.
8. Melt the dark chocolate with 9½ Tbsp of water and the caster sugar in a saucepan until smooth and pour that chocolate sauce into a small jug.
9. Pipe the chocolate hazelnut cream and the Chantilly generously over the pastry base, set the almond-topped lid back on, dust with icing sugar and serve the Paris-Brest with the chocolate sauce alongside.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data