Chilli Chocolate Paris-Brest
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
You've got to try this incredible fusion dessert I've been making lately. It's a twist on the classic French Paris Brest, but with a grown up kick of chilli and rich dark chocolate that honestly shouldn't work as well as it does. The best part? It comes together in under an hour, and most of the ingredients are probably already in your pantry. Dark chocolate isn't just delicious, it's packed with antioxidants that make you feel a little less guilty indulging. Whether you're impressing guests or treating yourself to something special, this one delivers serious wow factor without any fussy techniques.
Ella x
Ingredients
- 300 gdark chocolate(broken into small pieces)
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gcold butter
- 2 tspchilli flakes
- 1 tspbaking powder
- ½ tspsalt
- 2 eggeggs
- 100 mlheavy cream
- 100 gdark chocolate chunks(for garnish)
- 1 piecepastry dough
- 100 gmilk chocolate(for serving)
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure accurate temperature
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Make sure to sift the ingredients for a light texture
- 3
Add the cold butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
Tip: Use cold ingredients for a flaky texture
- 4
Gradually pour in the heavy cream and mix until the dough comes together in a ball.
Tip: Don't overmix the dough
- 5
Divide the dough into 4 equal pieces and roll each piece into a ball.
Tip: Use a light touch to prevent developing the gluten
- 6
Wrap each ball in plastic wrap and refrigerate for at least 30 minutes.
Tip: This will help the dough relax and become easier to work with
- 7
Preheat a deep frying pan or a deep fryer to 180°C. When the oil is hot, carefully drop the chilled dough balls into the oil.
Tip: Use a thermometer to ensure accurate temperature
- 8
Fry the pastry for 2-3 minutes on each side, or until golden brown.
Tip: Don't overcrowd the pan
- 9
Remove the pastry from the oil with a slotted spoon and drain on paper towels.
Tip: Be careful when handling hot pastry
- 10
In a separate saucepan, melt the broken dark chocolate over low heat.
Tip: Stir constantly to prevent burning
- 11
Remove the pastry from the paper towels and fill each shell with the melted chocolate.
Tip: Use a spatula to spread the chocolate evenly
- 12
Sprinkle the chilli flakes over the chocolate for added flavor.
Tip: Adjust the amount to your desired level of spiciness
- 13
Refrigerate the Paris-Brest for at least 30 minutes to allow the chocolate to set.
Tip: This will help the pastry shell hold its shape
- 14
Serve the Paris-Brest chilled, garnished with dark chocolate chunks and a sprinkle of chilli flakes.
Tip: Optional: serve with a side of milk chocolate
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