Olga and Valeria - Paris-Brest
Prep time: 1 hour 30 mins
Cook time: 30 mins
125g punnet raspberries
Chopped toasted hazelnuts, to decroate
60g unsalted butter
2 tsp caster sugar
1 tsp salt
75g plain flour
2 large eggs, lightly whisked
Salted Caramel Cream
100g caster sugar
3g vanilla bean paste
100ml pure cream
200ml thickened cream, whipped to firm peaks
1. Preheat oven to 220C. Line an oven tray with baking paper.
2. To make choux pastry, place the water, butter, sugar and salt into a medium-sized heavy-based saucepan and bring to a rapid boil.
3. Add the flour in one go and stir vigorously with a wooden spoon until the mixture comes away from the side of the pan and forms a ball. Set aside to cool for 3 minutes. Gradually beat in eggs, one at a time, beating well after each addition, until mixture is thick and glossy.
4. Spoon mixture into a piping bag fitted with a fluted nozzle. Pipe four rings onto prepared tray, 4cm apart.
5. Bake for 5 minutes. Reduce temperature to 180C and bake for a further 30 minutes or until golden and crisp.
6. To make salted caramel cream, stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown.
7. Remove from heat and vigorously whisk in salt, butter, paste and pure cream until smooth and combined. Transfer to a jug to cool completely. Set aside 125ml of the salted caramel for drizzling.
8. Fold whipped cream into remaining cooled salted caramel sauce. Place in a piping bag and refrigerate for 1 hour.
9. To assemble, halve pastry rings horizontally. Pipe salted caramel cream on each half. Arrange raspberries over cream on bases and sandwich with tops. Drizzle with reserved salted caramel sauce. Decorate with nuts.
Choux pastry rings can be made up to two days in advance and stored in an airtight container.