Christmas Choux Ring

Ingredients

Choux Pastry:
50g/2oz	Raisins
50g/2oz	Glace Peel
3tbsp	Brandy or Rum
75g/3oz	Gluten Free Plain White Flour Blend
½ tsp	Sugar
50g/2oz	Butter
150ml/¼pt	Water
2	Beaten Eggs
15g/ ½ oz	Flaked Almonds
Filling:
150ml/¼pt	Whipping Cream
200g/8oz	Chestnut Puree
75g/3oz	Golden Syrup

  

Method

1.Put the raisins, glace peel and brandy or rum in a bowl and set aside.
2. Sift the flour and sugar onto a sheet of paper.
3. Put the butter and water into a saucepan, and bring to the boil.
4. Remove from the heat, add the flour and beat with electric beaters.
5. Beat in the eggs to form a shiny paste.
6. Transfer the paste to a piping bag and pipe into a ring on a large greased baking    tray.
7. Sprinkle with flaked almonds and bake in a pre-heated oven for 25/30 minutes.
8. Mix together the chestnut puree, golden syrup and soaked fruits.
9. Whip the cream and fold this into the puree.
10. Cut the cold choux ring in half and cover the base with the cream and puree mixture.
11.Carefully lift the other half on top.

 

Temperature & cooking time:
200ºC/180ºC/400ºF/Gas Mk 6

Dietary status:
Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.