Chilli Chocolate Paris-Brest

Instructions

1. 1

   Preheat your oven to 180°C. Line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accurate temperature

2. 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. 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. 4

   Gradually pour in the heavy cream and mix until the dough comes together in a ball.

   Tip: Don't overmix the dough

5. 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. 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. 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. 8

   Fry the pastry for 2-3 minutes on each side, or until golden brown.

   Tip: Don't overcrowd the pan

9. 9

   Remove the pastry from the oil with a slotted spoon and drain on paper towels.

   Tip: Be careful when handling hot pastry

10. 10

    In a separate saucepan, melt the broken dark chocolate over low heat.

    Tip: Stir constantly to prevent burning

11. 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. 12

    Sprinkle the chilli flakes over the chocolate for added flavor.

    Tip: Adjust the amount to your desired level of spiciness

13. 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. 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