Paris-brest

This custard-filled choux pastry ring is like a giant chocolate eclair.
Preparation Time 30 minutes
Cooking Time 50 minutes

Ingredients (serves 8)
* 60g butter, chopped
* 185ml (3/4 cup) water
* 115g (3/4 cup) plain flour
* 3 eggs
* 2 tbs flaked almonds
* 1 x 500g ctn Pauls Premium
Vanilla Custard
* 1 x 300ml ctn thickened cream
* 1 tbs icing sugar mixture
* 100g dark cooking chocolate, coarsely chopped


Method
1. Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Draw a 20cm-diameter disc on the paper.
2. Heat the butter and water in a medium saucepan over medium heat until butter melts and the mixture comes to the boil. Sift in the flour. Use a wooden spoon to beat for 1-2 minutes or until mixture comes away from side of pan. Transfer mixture to a heatproof bowl. Set aside, stirring occasionally, to cool slightly.
3. Use an electric beater to beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy.
4. Place tablespoonfuls of mixture around the prepared disc. Use a spatula to shape into a ring. Bake for 40-45 minutes or until puffed and golden. Transfer to a wire rack to cool completely.
5. Meanwhile, cook the almonds in a frying pan over medium-low heat, stirring, for 5 minutes or until toasted.
6. Cut pastry ring in half horizontally. Discard any pieces of uncooked dough in the centre.
7. Place custard in a piping bag fitted with a 1cm round nozzle. Pipe over the cut side of the pastry base. Use an electric beater to beat the cream and icing sugar in a bowl until firm peaks form. Place the cream mixture in a clean piping bag fitted with a 1cm round nozzle. Pipe over custard. Top with remaining pastry. Place in fridge to chill.
8. Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Drizzle over the pastry and sprinkle with almonds to serve.

Source
Australian Good Taste - Page 94
Recipe by Kathy Knudsen