Paris-Brest Recipe:

  1. Line a large baking sheet with non-stick baking paper.
  2. Draw a 20.5cm (8 inch) circle on the paper while using a plate as a guide.
  3. Put the choux pastry into a large piping bag fitted with a large star nozzle.
  4. Pipe two rings of choux pastry closely together on the baking sheet, then pipe two more rings on the top. Use a plate to follow.
  5. Scatter the slivered almonds evenly over the top.
  6. Bake at 220ºC (425ºF) mark 7 for 40-45 minutes until well risen and crispy.
  7. Remove the choux ring from the oven and pierce it several place to allow the steam to escape.
  8. Return to the oven for 5-10 minutes to dry out completely.
  9. Transfer the choux ring to a wire rack and allow to cool for a few minutes.
  10. Slice it horizontally into two while cutting evenly around the center.
  11. Separate th two halves, then scoop out any uncooked pastry from the center.
  12. Allow it to cool completely.

Filling

  1. Put the unblanched almonds and sugar into a heavy-based saucepan and heat very gently until the sugar dissolves and turns to a rich caramel color.
  2. Pour the nuts on to a lightly oiled baking sheet.
  3. Allow to cool.
  4. Finely crush or grind.
  5. Cut the sponge fingers in half and lay them in a shallow dish.
  6. Spring the Grand Marnier over them.
  7. Leave to stand until the sponge fingers have absorbed the liqueur.
  8. Whip the cream until it just holds its shape.
  9. Carefully fold into the praline.
  10. Place the bottom half of the choux ring on a plate and fill it with half of the praline cream.
  11. Break up the soaked sponge fingers with a fork, then spoon it over the praline cream.
  12. Spread the remaining praline cream evenly on top of the sponge fingers.
  13. Replace the top of the choux ring.
  14. Sift lighly with icing sugar.
  15. Chill until its ready to serve.

List of ingredients required:

  • 1 Quantity of choux pastry.
  • 25 g (1 oz) of almonds, blanched and cut into slivers.

Filling

  • 100 g (4 oz) unblanched almonds.
  • 100 g (4 oz) castor sugar.
  • 8 Sponge fingers.
  • 45-60 ml (3-4 tbsp) Grand Marnier.
  • 600 ml (1 pint) double cream.
  • icing sugar for sifting.