Gateau Paris Brest

Gateau Paris Brest



150 ml / 2/3 cup water

50 g / 1/4 cup butter

65 g / 1/2 cup plus 2 tablespoons plain flour, sifted twice with a pinch of salt

2 eggs, lightly whisked

25 g / 1/4 cup flaked almonds

Little castor sugar

450 ml / 2 cups double cream, whipped

450 ml/ 1 lb, strawberries, tossed in sugar



Prepare the choux paste by heating the water and butter slowly until the butter has melted. Bring to the boil, draw aside and immediately add all the flour. Beat until the mixture becomes smooth and leaves the sides of the pan. Leave to cool before beating in the eggs gradually and thoroughly until smooth and shiny. Using a plain 2.5 cm / 1 inch nozzle, pipe on to a greased baking sheet in a 23 cm /9 inch ring. Sprinkle with almonds and dust with sugar. Bake in a moderately hot oven (200 C, 400 F) for 30 minutes. Lower 180 C, 350 F and continue until crisp and golden. Remove and cool.


Split the choux ring in half. Fold the egg whites into the cream and place in a piping bag. use two-thirds to fill the base ring then cover with the strawberries and pipe the rest of the cream on top. Lightly press the almond-covered ring on top, dust with icing sugar and serve.