Chocolate Paris-Brest
Prep
20 mins
Cook
40 mins
Servings
4
Difficulty
Easy
This chocolate Paris Brest is my go to when I want to impress without spending hours in the kitchen. The classic French pastry gets a delicious dark chocolate twist that feels fancy but comes together in just one hour total. I love using quality dark chocolate here because it's packed with antioxidants and adds such depth to every bite. The best part? You probably have most of these ingredients in your kitchen already, so it's budget friendly too. Whether you're baking for a special occasion or just treating yourself on a Tuesday, this recipe delivers that restaurant quality result that'll have everyone asking for your secrets.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 gunsalted butter
- 200 ggranulated sugar
- 4 egglarge eggs
- 400 gchocolate chips
- 120 mlheavy cream
- 300 gdark chocolate
- 1 pinchsea salt
- 100 gconfectioner's sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- 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
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
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
Allow the pastry balls to cool completely on a wire rack.
- 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
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
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
Repeat the process with the remaining pastry balls and ganache.
Tip: Serve immediately, or cover and refrigerate for up to 24 hours.
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