Christmas Choux Pastry

Cake

1. Prepare the filling by putting the raisins, glace peel and brandy or rum into a bowl and setting aside to soak.
2. Line a large baking tray with parchment and pre-heat the oven.
3. Sift the flour into a bowl and stir in the sugar. Set this aside.
4. Crack the eggs into another bowl, beat them and set these aside too.
5. Put the butter and water into a saucepan and bring to the boil.
6. Remove the pan from the heat, add the prepared flour and mix together well.
7. Gently heat the pan for 30 seconds, stirring as the soft dough thickens then remove the pan from the heat and let it cool for five minutes.
8. Add half the prepared egg to the pan and beat it into the dough.
9. Beat in the remaining egg to make a thick, smooth paste.
10. Return the pan to gentle heat for a couple of minutes, stirring until the paste forms a dough. Spoon or pipe the paste into a circle on the prepared baking tray and sprinkle flaked almonds over the top.
11. Bake for 35 - 40 minutes until golden brown and dry on the inside.
12. Remove the tray from the oven, make a slit in the side of the circle to allow steam to escape and allow it to cool.
13. Beat the cream until thick.

Filling

1. To make the filling, put the chestnut puree, golden syrup and prepared fruits into a large bowl and stir to combine.
2. Fold in the whipped cream.
3. Cut the cold choux ring in half and cover the base with the filling.
4. Carefully lift the other half on top.