Summer Berry Paris Brest - James Martin Chef

Name: Summer Berry Paris Brest - James Martin Chef
Ingredients: 250ml/9fl oz water; 115g/4oz butter; 200g/7oz plain flour; 1 tsp caster sugar; pinch salt; 4 medium free-range eggs; Flaked almonds; 900ml double cream, whipped; Caramel; 600g mixed berries; A few mint leaves; Preheat the oven to 200C. Line a baking tray with greaseproof paper.; Heat the water sugar and butter in a saucepan until the butter has melted.; Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat cool slightly and beat in the eggs, one at a time, until smooth and glossy.; Spoon the dough into a piping bag .; Pipe a large circle onto the baking sheet . Bake for 30 minutes until golden and crispy. Cool.; Split the pastry in half, pipe the cream to fill the pastry. Cover in berries and mint. Top with the other half dust with icing sugar.

www.jamesmartinchef.co.uk

Summer Berry Paris-Brest! Golden choux pastry filled with whipped cream, piled high with fresh berries and mint, drizzled with caramel.

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Ingredients

250ml/9fl oz water
115g/4oz butter
200g/7oz plain flour
1 tsp caster sugar
pinch salt
4 medium free-range eggs
Flaked almonds
900ml double cream, whipped
Caramel
600g mixed berries
A few mint leaves
Preheat the oven to 200C. Line a baking tray with greaseproof paper.
Heat the water sugar and butter in a saucepan until the butter has melted.
Beat in the flour, and salt until the mixture is smooth, then continue to cook for 2-3 minutes. Remove the pan from the heat cool slightly and beat in the eggs, one at a time, until smooth and glossy.
Spoon the dough into a piping bag .
Pipe a large circle onto the baking sheet . Bake for 30 minutes until golden and crispy. Cool.
Split the pastry in half, pipe the cream to fill the pastry. Cover in berries and mint. Top with the other half dust with icing sugar.