Paris Brest with cobnuts

Name: Paris Brest with cobnuts
Yield: Serves 4
Ingredients: Vanilla syrup, to drizzle (optional); 55 g chocolate hazelnut spread, such as Nutella; 1 egg, beaten (or any leftover from the pastry); icing sugar, to dust; 25 g cobnuts, shelled, sliced and lightly toasted; pinch of salt; 2½—3 large eggs, beaten; 250 ml double cream; ½ tsp caster sugar; 85 g strong white bread flour; 60 g unsalted butter, plus extra for the paper

Preparation info

Serves
4

Difficulty
Easy

Appears in

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
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Dessert
Vegetarian
Pie
Cookies

Method

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.
To make the choux pastry, sift the flour, sugar and salt together into a b