Phillip’s High Tea Paris-brest

Phillip's Paris-brest

RECIPE BY: Phillip for the High Tea Challenge

Paris-brest (Choux buns)

1 cup water
1/2 tsp salt
1/2 tsp sugar
8 Tablespoons Clover butter
1 cup flour
4 eggs


For the filling:

Mascarpone cheese 250g
Clover cream 250ml
blueberries
300g melting chocolate

Optional: pastry cream or custard




Method:

  1. Bring butter and water to a boiling point  and add cake flour and other dry ingredients. Mix well together until well mixed and the sides of the pot is clean.

  2. Now place it in the stand mixer and let the mixer run on medium speed until the mix is cooled off. Now add eggs one at a time and mix until it has a glossy texture.

  3. Place in a piping bag and pipe out shapes of your preference on a baking tray.

  4. Bake for 25 minutes until golden brown.

  5. Remove from oven and make small holes at the bottom of should bun so that the moist escape.

Now prepare the filling:

1. Put mascarpone in mixer and whisk until soft and smooth. Add cream and whisk on high speed. Add a bit of icing sugar just to elevate the flavour.

2. ⁠make blueberry compote by adding blueberries, sugar and lemon juice into a sauce on and bring to boil over low heat. Remove from stove and let it cool down: you can now add the cooled blueberry compote to your mascarpone cream mixture. And pipe it into should buns.

3. ⁠also melt some chocolate over a after bath, add cream and brandy for flavour. Stir well and use it as a chocolate sauce over your Paris-brest (Choux buns)