Chef Kenny's Strawberry and Rose Paris-Brest – Warner's Distillery Ltd

Ingredients

• 400g strawberries
• 50g caster sugar
• 50ml Warner’s Strawberry and Rose Gin (or more to taste) For the choux pastry:
• 250ml water
• 115g unsalted butter, cubed
• ½ tsp salt
• 1 tsp caster sugar
• 200g plain flour
• 4 eggs + 1 egg for egg wash
• 120g flaked almonds For the buttercream:
• 200g unsalted butter, softened
• 400g icing sugar
• 35g almond butter
• 2 tbsp milk For decoration:
• Handful of strawberries, cut into quarters with the tops intact
• Rose petals (fresh or dried)
• Left over buttercream
• Dark chocolate