This custard-filled choux pastry ring is like a giant chocolate eclair.
Ingredients
- 60g butter, chopped
- 185ml (3/4 cup) water
- 115g (3/4 cup) plain flour
- 3 eggs
- 2 tablespoons flaked almonds
- 1 x 500g ctn Pauls Premium Vanilla Custard
- 1 x 300ml ctn thickened cream
- 1 tablespoon icing sugar mixture
- 100g dark cooking chocolate, coarsely chopped
Method
- Step 1Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Draw a 20cm-diameter disc on the paper.
- Step 2Heat the butter and water in a medium saucepan over medium heat until butter melts and the mixture comes to the boil. Sift in the flour. Use a wooden spoon to beat for 1-2 minutes or until mixture comes away from side of pan. Transfer mixture to a heatproof bowl. Set aside, stirring occasionally, to cool slightly.
- Step 3Use an electric beater to beat in the eggs, 1 at a time, beating well after each addition, until mixture is thick and glossy.
- Step 4Place tablespoonfuls of mixture around the prepared disc. Use a spatula to shape into a ring. Bake for 40-45 minutes or until puffed and golden. Transfer to a wire rack to cool completely.
- Step 5Meanwhile, cook the almonds in a frying pan over medium-low heat, stirring, for 5 minutes or until toasted.
- Step 6Cut pastry ring in half horizontally. Discard any pieces of uncooked dough in the centre.
- Step 7Place custard in a piping bag fitted with a 1cm round nozzle. Pipe over the cut side of the pastry base. Use an electric beater to beat the cream and icing sugar in a bowl until firm peaks form. Place the cream mixture in a clean piping bag fitted with a 1cm round nozzle. Pipe over custard. Top with remaining pastry. Place in fridge to chill.
- Step 8Place the chocolate in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Drizzle over the pastry and sprinkle with almonds to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1815 kj
Energy
31g
Fat Total
19g
Saturated Fat
1g
Fibre
9g
Protein
145mg
Cholesterol
132.41mg
Sodium
17g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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