Salted Caramel Paris-Brest

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   In a large mixing bowl, whisk together flour and butter until a dough forms.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour.

3. 3

   Gradually pour in milk, mixing until a smooth dough forms. Knead the dough for 5 minutes until smooth.

4. 4

   Wrap the dough in plastic wrap and rest for 30 minutes in the refrigerator.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of 3mm (1/8 inch).

   Tip: Use a pastry cutter or a knife to cut out a circle of dough, about 23cm (9 inches) in diameter.

6. 6

   Transfer the dough circle to a baking sheet lined with parchment paper.

7. 7

   Spoon the caramel sauce into a piping bag fitted with a large round tip.

   Tip: Fill the piping bag with the caramel sauce, making sure to leave a small amount of space between the top of the dough and the top of the caramel.

8. 8

   Pipe the caramel sauce into a spiral pattern, starting from the center of the dough.

   Tip: Use a turntable or a plate to help you achieve a smooth, even spiral pattern.

9. 9

   Bake the pastry for 20 minutes, or until golden brown.

   Tip: Rotate the baking sheet halfway through baking to ensure even browning.

10. 10

    Remove the pastry from the oven and sprinkle with flaky sea salt.

11. 11

    Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

12. 12

    Drizzle the melted chocolate over the warm pastry, allowing it to set.

13. 13

    Caramelize the sugar crust by sprinkling it with a pinch of salt and heating it in a dry skillet over medium heat.

    Tip: Use a spatula to scrape the bottom of the skillet and incorporate the sugar into the crust.

14. 14

    Break the pastry into individual rings and serve.