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Jason Atherton

Paris Brest with cobnuts

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Gourmet Food for a Fiver
Gourmet Food for a Fiver

By Jason Atherton

Published 2010

  • About

THE CREAMY CHOCOLATE AND HAZELNUT FILLING FOR THIS FRENCH CHOUX DESSERT IS TOTALLY ADDICTIVE. KENTISH COBNUTS ONLY HAVE A SHORT SEASON BUT YOU CAN, OF COURSE, SUBSTITUTE HAZELNUTS.

Ingredients

Choux Pastry:

  • 60 g unsalted butter, plus extra for the paper
  • 85 g strong white bread flour
  • <

Method

  1. Preheat the oven to 200°C/Gas 6. Line a baking sheet with baking parchment, draw a 6cm circle on the paper and flip it over. Secure the underside corners with a smear of butter.
  2. To make the choux pastry, sift the flour, sugar and salt together into a b

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