Paris brest

Preparation

Break the plain chocolate into pieces.

Method

1. 1 You will need 1 flat baking sheets lined with greaseproof paper
2. 2 Preheat the oven to 200°C (180°C fan) gas 6. In a medium saucepan heat the butter with 250ml water until the butter melts and the water boils.
3. 3 Remove saucepan from the heat and add the flour, all at once. With a wooden spoon vigorously stir until the mixture leaves the side of the pan and forms a ball.
4. 4 Add the eggs, one at a time, beating well with the wooden spoon after each addition until the choux pastry becomes smooth and satiny.
5. 5 Using a 17.5cm plate as a guide, trace a circle in flour on the piece of greaseproof paper. Drop 10 mounds of dough - by heaping tablespoons and pushing the dough off with a rubber spatula - to form a ring around the circle.
6. 6 Bake for 40 minutes or until puffed up and golden. Turn off the oven and leave the choux ring in the oven for 15 minutes. Transfer to a wire rack to cool.
7. 7 6. Using a long serrated knife, slice the ring horizontally in half. Whip the double cream to soft peaks and spoon onto the bottom ring. Replace the top pastry ring.
8. 8 For the glaze simply heat all the ingredients together until melted and smooth. Carefully drizzle the glaze over the top of the pastry ring. Refrigerate if not serving immediately.
9. 9 Variation: Fill the Paris Brest with sliced bananas and glaze the top with salted caramel sauce and a handful of toasted flaked almonds.