PARIS- BREST

Paris -Brest is named after a famous 19th century bicycle race run between the French cities of Paris and Brest and is supposed to represent a bicycle wheel .  I'm going to get the class to make a Paris Brest when we return to class in Term 4 2020
Preheat your oven to 200 deg C.
You will need 2 baking trays (flat trays )and line  with baking paper .
Mark out a 8 inch  ( 20 cm )  circle on each baking paper sheet.
Now let's prepare the choux pastry .
Bring 60 ml of water ,20 gm of butter / marg , a pinch of salt and a 1/2 tsp of castor sugar ,to the boil in a small saucepan .
Remove from the heat as it starts to boil and stir in 35 gm of plain white flour with a wooden spoon .
Place the saucepan back on the heat and cook stirring to dry out the ingredients for 1 minute .( the mixture will pull away from the sides of the saucepan Add 1 lightly beaten egg with an electric beater until smooth and supple .
Fill a piping bag fitted with a wide nozzle and pipe around your circles on the baking paper .
Brush the circles with a lightly beaten egg to give the choux pastry good colour .
Place the choux pastry rings in the hot oven for 15 minutes with the door propped open a crack with a spoon , when the pastry has risen well , reduce the oven to 180 deg C and cook for a further 15 minutes with the oven door completely closed .
Turn the oven off and open the door of the oven the oven , allow the choux pastry cool to cool in the oven , then slice in half horizontally .
Now mix together 300ml of thickened cream with 60 gm of castor sugar , 1 tsp of vanilla extract and 120 gm of mascarpone cheese . Beat together until well thickened . Fill one half of the ring with the cream mixture Put the top ring on the cream and sprinkle with a light cloud of icing sugar .