Summer Berry Paris Brest
Summer Berry Paris-Brest, what a showstopper! Golden choux pastry filled with whipped cream, piled high with fresh berries and mint, finished with a drizzle of caramel. Perfect for sunny days.
Ingredients
For the Choux
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- pinch salt
- 4 medium free-range eggs
- Flaked almonds
Filling
- 900ml double cream, whipped
To decorate
- Caramel
- 600g mixed berries
- A few mint leaves
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water sugar and butter in a saucepan until the butter has melted.
- Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat cool slightly and beat in the eggs, one at a time, until smooth and glossy.
- Spoon the dough into a piping bag .
- Pipe a large circle onto the baking sheet . Bake for 30 minutes until golden and crispy. Cool.
- Split the pastry in half, pipe the cream to fill the pastry. Cover in berries and mint. Top with the other half dust with icing sugar.
Ingredients
For the Choux
- 250ml/9fl oz water
- 115g/4oz butter
- 200g/7oz plain flour
- 1 tsp caster sugar
- pinch salt
- 4 medium free-range eggs
- Flaked almonds
Filling
- 900ml double cream, whipped
To decorate
- Caramel
- 600g mixed berries
- A few mint leaves
Method
- Preheat the oven to 200C. Line a baking tray with greaseproof paper.
- Heat the water sugar and butter in a saucepan until the butter has melted.
- Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat cool slightly and beat in the eggs, one at a time, until smooth and glossy.
- Spoon the dough into a piping bag .
- Pipe a large circle onto the baking sheet . Bake for 30 minutes until golden and crispy. Cool.
- Split the pastry in half, pipe the cream to fill the pastry. Cover in berries and mint. Top with the other half dust with icing sugar.
