PARIS-BREST WITH CHESTNUT PUREE & CHOCOLATE SAUCE
SERVES 8 PREP AND COOK 1 HR + COOLING
½ tsp salt
1½ tsp caster sugar
1 cup plain flour, sifted 60g unsalted butter, chopped
4 x 60g eggs ¾ cup sweetened chestnut puree 1 cup thickened cream, whipped 100g dark chocolate, melted CHESTNUT PRALINE 100g cooked chestnuts, halved ¾ cup caster sugar ½ tsp sea salt flakes
ONE Preheat oven to 220°C/200°C fan. Line a large baking tray with baking paper, then mark a 22cm circle with pencil. Grease tray and turn paper upside down.
TWO Combine salt, sugar and flour in a bowl.
THREE Combine ½ cup water and butter in a medium saucepan. Bring slowly to the boil, allowing butter to melt before the water boils. Remove saucepan from heat and add the flour mixture all at once. Stir vigorously with a wooden spoon to combine. Return saucepan to a low heat and cook, stirring vigorously, for about 1 min or until the mixture is smooth and pulls away from the sides of the saucepan. FOUR Transfer the flour mixture to the bowl of a stand mixer. Beat in three eggs, one at a time, beating between each addition. Beat the fourth egg in a small bowl with a fork. Add a little of the egg to the flour mixture until it’s smooth and glossy but holds its shape. FIVE Spoon flour mixture into a piping bag fitted with a 1.3cm plain tube.
SIX Pipe dough onto the tray, following the marked line to create one circle. Add a second circle to the inside of the first and then top with a third circle of dough that sits between the two rings. Smooth the joins with wet fingers.
SEVEN Bake for 10 mins, then reduce oven temperature to 180°C/160°C fan and bake for a further 15 mins or until pastry is golden and puffed. Do not open the oven door because it may deflate. Transfer to a wire rack to cool completely.
EIGHT To make praline, place chestnuts on an oven tray lined with baking paper and bake for 10 mins or until dry. Meanwhile, combine sugar and ¼ cup water in a small saucepan. Stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil and boil until syrup turns a toffee colour. You may need to occasionally swirl the saucepan to allow sugar to colour evenly. Remove saucepan from heat and add the baked chestnuts. Stir through and quickly pour onto baking tray. Sprinkle with sea salt flakes. When cool, use the tip of a knife to crack into small pieces. NINE To assemble, cut the pastry in half horizontally. Remove any uncooked dough from the centre, if necessary. Place the bottom half on a serving plate and spread the chestnut puree over the base. Top with whipped cream, then cover with the top. Drizzle with the melted chocolate and top with the Chestnut Praline. Unfilled pastry ring suitable to freeze. Not suitable to microwave.