Mini paris-brest with chocolate ice cream & praline

Cooking Directions

• Preheat oven to 220°C (200°C fan-forced). Line oven trays with baking paper and draw 8 x 8cm circles, allowing 5cm between each.
• Place water and butter in a saucepan. Heat over a low heat until it just comes to the boil. Remove from heat and quickly mix in the flour with a wooden spoon. Continue mixing until dough pulls away from the sides of the saucepan. Allow to cool.
• Once cooled, place into a bowl and mix in eggs a little at a time with a wooden spoon. Mix until well incorporated before adding more egg. You may not need all of the egg, continue adding it until mixture slowly drips from spoon. Mixture should be thick and glossy.
• Spoon mixture into a piping bag with a 2cm star nozzle and pipe just within the circles on the baking paper. Place into the oven and cook for 12 minutes. Reduce oven temperature to 180°C (160°C fan-forced) and cook a further 30-40 minutes until golden and puffed. Turn oven off and allow pastry to cool in oven with door slightly ajar.
• Meanwhile, to make the praline, combine sugar and water in a small saucepan. Stir over a low heat until sugar has dissolved. Once dissolved, increase heat and continue to a boil without stirring until golden in colour. Spread almonds evenly onto a foil lined tray and pour syrup over the top. Once cooled, place into a food processor and pulse until a fine powder has formed. Set aside covered.
• For chocolate ganache, place chocolate and Bulla Thickened Cream in a heatproof bowl and place over a pot of simmering water. Mix until melted and smooth.
• For serving, halve choux pastry and fill with a scoop of Bulla Real Dairy Chocolate Ice Cream. Replace top and drizzle with chocolate sauce and sprinkle with praline. Serve immediately.