Apple and hazelnut Paris-Brest

This is named after an old bicycle race from Paris to Brest. The shape represents a bicycle wheel, and we love them!

Makes 10 • Ready in 1 hr 30 mins, plus cooling

90g strong bread flour, sifted 90g unsalted butter

100ml whole milk

2 eggs, lightly beaten

45g chopped hazelnuts

Icing sugar for dusting, optional For the filling:

45g egg yolks (around 3 yolks) 15g cornflour

250ml apple juice

100g roasted hazelnuts, plus extra to serve

You will need:

Baking tray lined with baking parchment; piping bags and a star nozzle 1 Heat the oven to 200C/Gas 6. For the choux pastry, sift the flour with a pinch of salt and set aside.

2 Gently heat the butter, milk and 100ml water in a heavy-based saucepan until melted. Increase the heat and, just as it reaches boiling point, remove from the heat and mix in all the flour at once. Beat with a wooden spoon until a smooth paste is formed. Return the pan to the heat and continue to beat for 2 mins or until it forms a ball and comes away from the sides. Set aside to cool for 10 mins.

3 Gradually beat in the eggs, mixing well after each addition. Place the mixture in a piping bag and pipe 10 rings of choux (draw circles on the reverse side of the parchment to use as a guide). Sprinkle with the chopped hazelnuts and bake for 20-25 mins.

4 For the filling, whisk the egg yolks until pale, then add the cornflour. Heat the apple juice in a saucepan, then slowly whisk it into the yolks. Transfer the mixture back to the pan, return to the heat and bring to the boil, whisking constantly, until the mixture has thickened. Transfer to a bowl and leave to cool, then chill until needed.

5 In a food processor, blitz the roasted hazelnuts into a paste. Remove the apple custard from the fridge and whisk in half the hazelnut paste. Transfer the filling to a piping bag fitted with a star nozzle. Put the remaining hazelnut paste in a smaller piping bag.

6 To assemble, cut the choux rings horizontally through the middle and pipe the filling onto the base. Pipe a ring of hazelnut paste over the filling and add the pastry lid. Dust with icing sugar and sprinkle with hazelnuts, to serve.

Per serving: 254 cals, 20g fat, 6g sat fat, 12g carbs >>

TIP: Choux pastry freezes very well, so these are great to make ahead of time