Hazelnut and chocolate Paris-Brest

This dessert has quite a few components and is an absolute showstopper.

It’s better if you make everything apart from the choux pastry the day before. The extra time allows it all to set and rest properly, and it’ll make life easier – all you’ll need to do is put it together.

If your guests are coming in the evening, cook the choux around lunchtime so you allow time for it to cool before finishing and assembling the Paris-Brest.