50g Water

50g Milk

45g Salted Butter

60g Plain Flour

2 Eggs (110g without shell)

1/2 tsp Sugar

1/4 tsp Salt

Sliced Almond


1. Preheat your oven at 180°C with fan for atleast 20 minutes. If baking without fan, bake at 195°C.

2.Combine water, milk, sugar, salt and butter in a sauce pan and heat up until butter melts and mixture is sizzling.

3.Pour in the flour and mix vigorously making sure no flour remains.

4.Once mixture comes together into a ball, move it to your stand mixer.

5.Use a paddle attachment and whip until all the steam evaporates. Slowly add in the eggs and mix until fully combined and mixture is thick.

6.Pipe on to a silpat or parchment paper. The smallest ring I made is 5 inches. Spray the surface with water and add sliced almonds. Bake for 30 minutes. Leave the puff in the oven with the door slightly a jar for 15 minutes after baking.. Cool completely in a wired rack.

Ruby Chocolate Paris Brest by



1 Egg Yolks

20g Fine Sugar

7g Corn Starch

100g Milk

50g Ruby Chocolate

150g Whipping Cream

Pink Food Colour

30g Ruby Chocolate, melted

Freeze Dried Raspberries

Snow Powder, for dusting


1. Combine egg yolks, fine sugar and corn starch in a bowl.

2. Heat milk until lightly simmering. Pour some milk into the egg mixture and whisk continuously. Return mixture into the rest of the milk and whisk till thicken.

3. Add ruby chocolate and whisk till combined and chocolate is fully melted. Add a drop of pink food colour if desired. Place on a shallow dish and and chill for at least 4 hours with a clingwrap placed on the surface to avoid developing skin.

4. Whip cream till stiff peaks. Whip the chilled custard in a separate bowl, then fold the two together.

5. Cut the Pastry into two and fill with custard cream. Add some crushed freeze dried raspberries then place the lid on top.

6. Drizzle some melted chocolate and add more raspberries. Dust with snow powder. And chill well before serving.

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