Chocolate Paris-Brest

Instructions

1. 1

   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the flour, butter, and granulated sugar. Cook over medium heat, stirring constantly, until the mixture forms a smooth dough.

   Tip: Use a digital thermometer to ensure the butter has melted.

3. 3

   Transfer the dough to a piping bag fitted with a large round tip and pipe 4-6 choux pastry balls onto the prepared baking sheet.

   Tip: Leave about 2.5cm of space between each pastry ball.

4. 4

   Bake the pastry balls for 15-20 minutes, or until they are golden brown.

   Tip: Rotate the baking sheet halfway through the baking time.

5. 5

   Allow the pastry balls to cool completely on a wire rack.

6. 6

   To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it starts to simmer.

   Tip: Be careful not to boil the cream.

7. 7

   Remove the cream from the heat and add in the dark chocolate. Let it sit for 2-3 minutes, then stir until smooth.

   Tip: Add a pinch of sea salt to balance the flavors.

8. 8

   To assemble the dessert, place a pastry ball on a serving plate and spoon some of the chocolate ganache over the top.

   Tip: Sprinkle a pinch of confectioner's sugar over the top.

9. 9

   Repeat the process with the remaining pastry balls and ganache.

   Tip: Serve immediately, or cover and refrigerate for up to 24 hours.