Ruby Chocolate Paris-Brest

Instructions

1. 1

   Preheat the oven to 200°C. Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the almond milk, confectioner's sugar, and ruby cocoa powder. Whisk over medium heat until the sugar dissolves.

   Tip: Avoid burning the sugar by whisking constantly.

3. 3

   Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.

4. 4

   In a separate bowl, whisk together the flour, salt, and granulated sugar.

5. 5

   Remove the saucepan from the heat and stir in the melted butter until well combined.

   Tip: Make sure the mixture is smooth and free of lumps.

6. 6

   Add the egg to the saucepan and whisk until fully incorporated.

7. 7

   Pour the saucepan mixture onto the prepared baking sheet.

8. 8

   Allow the mixture to cool and set at room temperature.

9. 9

   Roll out the puff pastry on a lightly floured surface to a thickness of about 3 mm.

   Tip: Use a ruler or template to ensure even thickness.

10. 10

    Cut the pastry into 4 equal rectangles.

11. 11

    Spoon the cooled chocolate mixture onto one half of each rectangle, leaving a 1 cm border around the edges.

12. 12

    Brush the edges of the pastry with the beaten egg for a golden glaze.

13. 13

    Roll the pastry into a tight cylinder and place seam-side down on a baking sheet lined with parchment paper.

14. 14

    Refrigerate the pastries for at least 30 minutes to allow them to set.

15. 15

    Preheat the oven to 200°C. Bake the pastries for 15-20 minutes, or until golden brown.

    Tip: Check the pastries frequently to avoid overcooking.

16. 16

    Allow the pastries to cool completely on a wire rack.