Paris-Brest with Praline Cream and Passionfruit

Ingredients

Choux pastry:

4.23 fl oz water

0.13 oz Westgold Unsalted Butter

Pinch salt

75g flour

2-3 large eggs

Praline:

0.17 oz sliced almonds, toasted

½ cup caster sugar

2 Tbsp water

Filling:

½ cup mascarpone

¾ cup cream

½ cup praline, crushed

Passionfruit Glaze:

¼ cup passionfruit pulp/sauce

2 Tbsp Westgold Unsalted Butter, melted

¾ – 1 cup icing sugar

2 tsp lemon juice

Method

To make the choux pastry:

Preheat oven to 392˚F. Place the water, butter and salt into a saucepan and bring to the boil. Take off the heat and tip in all the flour and stir quickly until the mixture leaves the sides of the saucepan. Place back on a low heat and stir for 1 minute. 

Allow to cool for 5 minutes. 

Using an electric mixer, add 1 egg at a time until you reach a dropping consistency. You may only need to use half of a beaten egg to get the right consistency. Line a baking tray with baking paper.

Spoon the choux pastry into a piping bag and pipe 8-9cm circles allowing room to spread.

Bake for 15 minutes at 392˚F until starting to brown, then reduce the temperature to 160˚C and cook a further 15 minutes to dry out the centre.  Remove from the oven and place on a cooling rack.

To make the praline:

Place the sugar and water in a heavy-based small saucepan.  Place over low heat and stir until the sugar is dissolved. Turn up the heat and bring to the boil without stirring. 

Cook until it reaches a rich golden colour. Immediately take off the heat and tip in the almonds. 

Carefully shake the pan to cover the almonds in caramel. Tip into a greased tray in a thin layer and set aside to cool. 

Break into small pieces and store in an airtight container.

To make the filling:

Whisk the cream until lightly whipped.  Add the mascarpone and whisk to incorporate until it’s a piping consistency. 

Stir in the praline. Spoon into a piping bag and refrigerate until needed.

To make the Passionfruit Glaze:

Place the passionfruit, butter and lemon juice in a bowl.  Stir in the icing sugar until you have a spreading consistency.

To finish the Paris-brests:

Cut the choux rings in half horizontally and pipe the praline cream onto the bottom half and place on the top. Spread the passion fruit glaze on the top. 

Place onto a serving platter and sprinkle with extra praline or sliced almonds if desired. Serve.