PARIS BREST

Paris brest , a custard filled choux pastry ring . Preheat your oven to 20deg c Spray and line a baking traywith baking paper .......draw a 20 cm circle on the paper . Heat 60 gm of butter / marg in a saucepan with 3/4 cup of water over a medium heat until the butter melts and the water comes to the boil . Sift in 3/4 cup of OO flour and use a wooden spoon to beat for 2 minutes or until the mixture comes away from the side of the saucepan . Transfer to a heat proof bowl , set aside to cool down slightly . Use an electric beater to beat in 3 eggs ( that have been beaten lightly and added 1 at a time , beating well after each addition , the mixture should be thick and glossy . Place tbs of the mixture around the outlined circle on the baking tray , use a spatula to shape into a ring . Bake in the preheated oven for 40 - 45 minutes or until puffed and golden . Turn oven off and leave in oven with door partly open for 10 minutes . Remove to a wire cooling rack and slice in half horizontally . Prepare custard and whip cream while the Paris brest cooling . Spoon custard over the cut side of the pastry base Then spoon over the whipped cream . Top with remaining pastry . Place in the refrigerator while you melt 100gm of dark chocolate , microwave in 30 sec zaps , use a metal spoon to stir until the chocolate melts and is smooth . Drizzle over pastry and sprinkle sparingly with mini marshmallows . keep refrigerated .