Fresh Fruit Paris-Brest

Choux

1. Add the Bakels Choux Paste Mix and water into a mixing bowl fitted with a beater.
2. Mix together on low speed.
3. Slowly add the egg until blended.
4. Scrape down.
5. Mix for 5-6 minutes on high speed, until smooth batter is obtained.
6. On a silicone paper lined tray, pipe a thick ring in a single motion.
7. Bake at 225℃ for 20-25 minutes.

Cream

1. Whisk the chilled water and Bakels Instant Cream for 3-4 minutes.

Finishing

1. Cut the Paris-Brest in half and pipe cream rosettes along the base of one-half.
2. Prepare a selection of desired mixed fruit and place on top of the cream.
3. Before placing the top of the Paris-Brest on, spin with white chocolate and dust with icing sugar.
4. Once the chocolate has set, place the top half on top of the cream and fruit and spin with Bakels White Chocolate Fudgice to finish.

• Choux Paste Mix
• Instant Cream
• White Fudgice