Chocolate and Hazelnut Choux Ring
Golden choux pastry filled with smooth chocolate hazelnut cream, topped with caramelised nuts. Perfect for celebrations or whenever you want to wow your taste buds and guests!
Ingredients
For the choux
- 400ml water
- 170g butter
- 230g plain flour
- pinch salt
- 6 medium free-range eggs
For the filling
- 1L double cream, whipped
- 150g chocolate hazelnut spread
- 1 tsp vanilla bean paste
To finish
- 200g caster sugar
- 50g flaked almonds
- 50g chopped toasted hazelnuts
Method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Remove the pan pop into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool then pipe the pastry onto a lined baking sheet into a circle sprinkle over the almonds. Bake for 30 to 40 minutes until golden and crispy. Cool.
- Whisk together the cream vanilla and chocolate spread. Carefully slice the choux ring in half and pipe on a thick layer of chocolate hazelnut cream. Place the top of the ring back on top.
- Heat the sugar in a heavy-based pan until it forms a caramel, add the nuts and carefully spoon on top of the choux ring to finish.
Ingredients
For the choux
- 400ml water
- 170g butter
- 230g plain flour
- pinch salt
- 6 medium free-range eggs
For the filling
- 1L double cream, whipped
- 150g chocolate hazelnut spread
- 1 tsp vanilla bean paste
To finish
- 200g caster sugar
- 50g flaked almonds
- 50g chopped toasted hazelnuts
Method
- Preheat the oven to 200°C. Line a baking tray with greaseproof paper.
- Heat the water and butter in a saucepan until the butter has melted.
- Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Remove the pan pop into a kitchen aid with a k attachment and beat in the eggs, one at a time, until smooth and glossy.
- Set aside to cool then pipe the pastry onto a lined baking sheet into a circle sprinkle over the almonds. Bake for 30 to 40 minutes until golden and crispy. Cool.
- Whisk together the cream vanilla and chocolate spread. Carefully slice the choux ring in half and pipe on a thick layer of chocolate hazelnut cream. Place the top of the ring back on top.
- Heat the sugar in a heavy-based pan until it forms a caramel, add the nuts and carefully spoon on top of the choux ring to finish.
