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Praline Choux Rings, Paris-Brest Style
This individual take on the classic pastry pairs crunchy praline-topped rings with a light praline chocolate mousse. The MicroCook Pitcher boils the water and butter for the dough, then melts the chocolate for the filling, with no saucepan needed at any point.
- Total time
- 112 min
- Prep
- 40 min
- Cook
- 42 min
- Rest
- 30 min
Ingredients
Method
Heat the oven to 200 °C (400 °F), fan setting. Put the water, sugar, salt and butter in the Tupperware MicroCook Pitcher 1 l with the lid in the open position and microwave for about 4 minutes at 600 W, until boiling.
Tip in all the flour at once and work the dough vigorously with the Tupperware Silicone Spatula until it is smooth and pulls away from the sides.
Beat in the eggs one at a time, waiting until the dough is smooth again before adding the next, then work it until it turns glossy.
Using a piping bag with a fluted nozzle, pipe 9 rings onto the Tupperware Silicone Baking Sheet set on the cold oven rack. Flatten the tops lightly with a fork dipped in the glaze, then sprinkle with the praline chips.
Bake for about 35 minutes, then leave to cool completely.
Melt the praline chocolate in pieces in the clean pitcher for about 2 minutes at 360 W. Leave for 2 minutes, then stir.
Whip the very cold cream to firm peaks with the Tupperware DuoChef on speed 1, then fold it gently into the chocolate.
Split the cooled rings in half horizontally, pipe the mousse onto the bases with the clean piping bag, replace the tops and dust with icing sugar.
