STRAWBERRY + RASPBERRY PARIS-BREST

STRAWBERRY + RASPBERRY PARIS-BREST
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INGREDIENTS /

300ml thickened cream
1 vanilla bean, split, seeds scraped
1 tbsp amaretto
1 cup (150g) pure icing sugar, plus extra to serve
250g punnet strawberries, quartered
2 x 125g punnets raspberries
1/2 cup (40g) flaked almonds, toasted

CHOUX PASTRY

100g unsalted butter
1/2 cup (125ml) milk
1 1/4 cup (175g) plain flour, sifted
1 tsp pure icing sugar, sifted
5 eggs

METHOD /

Preheat the oven to 210°C. Line a baking tray with baking paper. Draw an 18cm circle in the centre of the sheet of baking paper, then flip the paper over.

For the choux pastry, melt the butter with the milk and 1/2 cup (125ml) water in a saucepan over medium heat. Add the flour and icing sugar, then beat with a wooden spoon until the mixture comes away from the sides of the pan. Transfer the mixture to a heatproof bowl. Set aside to cool.

Lightly beat 4 eggs, then add them to the mixture, a little at a time, beating well after each addition, until thick and glossy. Spoon the dough into a piping bag fitted with a plain, round 2cm nozzle.

Carefully pipe one ring over the circle template, then another on the inside of the ring, allowing the rings of batter to touch. Pipe a third ring on top of the first two, over the seam, then smooth out any bumps with a finger dipped in cold water. Lightly beat the remaining 1 egg, then brush over the dough.

Bake for 15 minutes, then reduce the oven to 190°C and bake for a further 30 minutes or until puffed and golden. Turn off the oven and allow to cool in the oven with the door ajar.

To make the filling, beat the cream, vanilla seeds, amaretto and 1 tbs icing sugar using electric beaters until soft peaks form.

Use a sharp knife to split the pastry ring in half horizontally. Remove any damp or uncooked pastry, then spread the cream mixture over the bottom half and top with the strawberries and raspberries. Top with the pastry lid.

To make the icing, sift the remaining 140g icing sugar into a bowl and add 1-2 tbs water. Whisk until smooth, then drizzle over the pastry, allowing it to drip down the sides. Scatter with almonds and dust with extra icing sugar to serve.