Chocolate Paris-Brest


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr

Appears in

The Chocolate Lover's Cookbook

The Chocolate Lover's Cookbook

By Patricia Lousada

Published 1987

  • About

An impressive golden choux pastry ring, encrusted with almonds and filled with two different chocolate creams.


For the choux pastry

  • 150 g (5 oz) plain flour
  • 100 g (


Oven temperature Gas Mark 6/200°C/400°F

Preheat the oven. Line two baking sheets with baking parchment. Draw a 20 cm (8-inch) circle on both papers. Sift the flour on to a square of baking parchment. Place the butter and water in a heavy-bottomed saucepan and slowly brin