Paris-Brest with Banana Cream

Ingredients

• CHOUX PASTRY
• 100 ml water
• 100 ml milk
• 80 g butter
• 1 pinch salt
• 120 g plain flour
• 3–4 eggs, depending on size
• Flaked almonds, as needed
• BANANA FILLING
• 400 g peeled bananas
• 50 g sugar
• 40 g butter
• 2–3 tsp lemon juice
• 600 g mascarpone or full-fat cream cheese
• 70 g icing sugar
• 180 g butter, softened
• Icing sugar, for finishing

Method

1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.
2. Draw a circle approximately 20 cm in diameter on the reverse of the baking paper as a piping guide.
3. Place the water, milk, 80 g butter and salt in a saucepan.
4. Heat until the butter has melted and the liquid reaches a full boil.
5. Add all the flour at once.
6. Stir vigorously over medium heat until the dough forms a smooth ball and a thin film appears on the base of the pan.
7. Transfer the dough to a mixing bowl and leave it to cool for approximately 5 minutes.
8. Beat the eggs in a separate bowl.
9. Add the egg gradually to the dough, mixing well after each addition.
10. Stop adding egg when the dough is glossy and falls slowly from the spoon in a thick V shape.
11. Pipe or spoon the dough into a thick ring using the marked circle as a guide.
12. Sprinkle the top with flaked almonds.
13. Bake at 200°C for 15 minutes.
14. Reduce the temperature to 180°C (350°F) and bake for another 20–25 minutes, until deeply golden and firm.
15. Do not open the oven during the initial baking period.
16. Turn off the oven, open the door slightly and leave the pastry inside for 10 minutes.
17. Transfer the ring to a wire rack and leave it to cool completely.
18. For the banana mixture, mash or finely chop the bananas.
19. Place the bananas, 50 g sugar, 40 g butter and lemon juice in a saucepan.
20. Cook over medium heat for approximately 5 minutes, stirring regularly, until thickened.
21. Leave the banana mixture to cool completely.
22. Beat the 180 g softened butter with the icing sugar until pale and fluffy.
23. Gradually beat in the mascarpone or cream cheese.
24. Fold or beat in the cooled banana mixture.
25. Slice the cooled choux ring horizontally.
26. Pipe or spoon the banana cream over the lower half.
27. Replace the top of the ring.
28. Dust with icing sugar before serving.