Caramel Paris-Brest

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Make sure to use a rack in the middle of the oven.

2. 2

   In a medium bowl, whisk together the flour and confectioner's sugar.

   Tip: This will help create a smooth pastry crust.

3. 3

   Add the unsalted butter to the flour mixture and rub it together until the mixture resembles coarse breadcrumbs.

   Tip: Use your fingertips or a pastry blender to achieve the right texture.

4. 4

   Gradually add the heavy cream, stirring with a fork until the dough starts to come together.

   Tip: Be careful not to overmix the dough.

5. 5

   Turn the dough out onto a lightly floured surface and knead a few times until it becomes smooth and pliable.

   Tip: This will help the pastry hold its shape.

6. 6

   Roll out the dough to a thickness of about 3mm (1/8 inch).

   Tip: Use a pastry cutter or a knife to cut the dough into long, thin strips.

7. 7

   In a small saucepan, heat the caramel sauce over low heat until it's smooth and runny.

   Tip: Stir occasionally to prevent the caramel from burning.

8. 8

   To assemble the Paris-Brest, place a strip of pastry on a serving plate and spoon a small amount of caramel sauce in the centre.

   Tip: Leave a 1cm border around the edges of the pastry.

9. 9

   Sprinkle a pinch of confectioner's sugar over the caramel sauce.

10. 10

    Fold the pastry strips over the caramel sauce to create a twisted, swirly design.

    Tip: Use a fork to press the edges of the pastry together.

11. 11

    Repeat the process until all the pastry strips have been used, placing each twist on top of the previous one.

12. 12

    Dust the Paris-Brest with confectioner's sugar and serve immediately.

    Tip: This dessert is best enjoyed fresh.