CHOUX

1. Lightly grease a baking tray, then dust the surface with a small amount of flour. Mark 70mm circles on the tray, leaving 50mm of space between each one. These circles will serve as guides for piping the choux pastry. Set aside until required.
2. Place the milk, water, salt, sugar, and butter in a medium saucepan over induction setting 4 and bring to the boil.
3. Remove from the heat, add the sieved flour (B) and stir vigorously to form a paste.
4. Return to the induction cooktop on setting 4 and continuously stir until the mixture develops an oily sheen and comes away from the sides of the saucepan.
5. Transfer the mixture into the bowl of a stand mixer fitted with a paddle attachment and begin to mix.
6. Slowly add the eggs, a small amount at a time, making sure each addition is completely incorporated before adding more. Scrape down the sides of the bowl as required.
   Note: You may not need to add all the eggs. Test the consistency of the dough intermittently by taking a spoonful and holding it on its side. If the dough very slowly slides off the spoon, it is ready.
7. Heat the oven to 170°C, fan forced.
8. Transfer the choux pastry into a piping bag fitted with a 16mm star piping tip.
9. Pipe rings of the choux pastry on the prepared baking tray using the marked circles as a guide.
10. If required, dip your finger in water and gently tap to flatten any peaks in the piped pastry.
11. Sprinkle the flaked almonds over the piped choux pastry.
12. Bake in the preheated oven for 30-40 minutes, or until firm and dark golden-brown in colour.
13. Allow the choux to dry out with the door ajar for a few minutes before removing from the oven.

Note: This is a great base recipe and is suitable for any choux product.

CHOCOLATE & RASPBERRY CHANTILLY CREAM

1. Place the cream in a small saucepan over induction setting 4 and bring to the boil.
2. Pour the hot cream over the chocolate and whisk by hand until the chocolate is completely melted and incorporated.
3. Cover the surface of the chocolate cream with plastic wrap and allow to chill in the refrigerator for a minimum of 2 hours.
4. Place the chilled chocolate cream and raspberries in the bowl of a stand mixer fitted with a whisk attachment and whip until you achieve a consistency that holds.
5. Use a serrated edged knife to cut the Paris brest in half.
6. Transfer the Chantilly cream into a piping bag fitted with a star tip, between 12-16mm in diameter.
7. Pipe the Chantilly in a circular motion into the bases of the Paris brest.
8. Arrange some additional raspberries on top of the piped cream, then place the Paris brest tops on.
9. Prior to serving, lightly dust the Paris brest with icing sugar.

Note: Best eaten the day it is assembled. The baked choux pastry, unfilled, can be sealed in airtight packaging and frozen for up to 1 month.