Paris-Brest

Method

Make choux paste: bring water, butter, salt and sugar to boil, remove from heat, stir in flour until combined. Cool slightly, then add eggs one at a time, beating well until smooth and glossy. Pipe the choux into two 20cm rings onto baking trays lined with baking parchment, using a 1cm nozzle. Brush with beaten egg and sprinkle flaked almonds generously over both rings. Bake at 200C fan for 35-40 minutes until golden and crisp; do not open oven door during baking. Cool completely on a wire rack, then carefully split each ring horizontally with a serrated knife. For the filling, whip double cream with caster sugar and vanilla until soft peaks form, then fold in praline paste gently until combined. Divide praline cream between the four ring halves and stack them alternately with the choux bases to reassemble. Dust generously with icing sugar and serve immediately, or chill up to 4 hours before serving.