Recipe Book

Directions

1. For the choux pastry, melt butter and water over high heat in a saucepan.
2. When butter is melted, add the flour all at once and whisk vigourously (use an electric hand mixer).
3. Once the mixture forms a ball, remove from heat and place into an electric mixing bowl.
4. Whisk on medium speed for 10 seconds, then add eggs 1 at a time. Allow to combine before adding the next egg.
5. Add pastry mixture into a piping bag with a large circle tip. Pipe mixture onto lined baking tray.
6. Bake for 10 minutes on 190 degrees, then reduce to 160 for another 20 minutes.
7. Remove from oven, cut pastry ring in half and return to oven for a few minutes to dry out completely.
8. Remove from oven and cool on a wire rack.
9. For the pastry cream, whisk together the egg yolks, sugar, 1/4 cup of the milk and flours until smooth.
10. Bring the remaining milk to the boil, gradually stir into egg mixture and beat until smooth.
11. Return the mixture to the saucepan and whisk vigourously over heat until thickened.
12. ORemove from heat, cover and cool to room temperature.
13. Bat egg white until soft peaks form and gradually add sugar. Beat until dissolved.
14. Lightly fold egg white mixture into the pastry cream then gently fold in whipped cream.
15. Place the bottom half of the pastry ring onto a place and using a piping bag, fill with pastry cream. Top with whipped cream.
16. Carefully place the top of the pastry ring.
17. Melt the chocolate with a little bit of butter in the microwave and paint the top of the paris breast with the melted chocolate.
18. Toast the almonds on an oven tray on 160 degrees for about 5 minutes. Sprinkle on top of the chocolate.
19. Chill for 30 minutes before serving.