Christmas Choux Ring Cake

Choux Pastry Ring

1. Prepare the fruit filling by putting the raisins, glace peel and brandy or rum into a bowl and set aside to soak.
2. Line a large baking tray with parchment and draw a 20cm/8” circle in the middle as a guide.
3. Pre-heat the oven.
4. Sift the flour onto a plate, sprinkle the sugar over the top. Set this aside.
5. Crack the eggs into another bowl, beat them and set these aside too.
6. Put the butter and water into a saucepan and bring to the boil.
7. Remove the pan from the heat, quickly add the prepared flour and mix together well.
8. Return the pan to a gentle heat stirring vigorously for 30 seconds to make a soft dough.
9. Remove the pan again, add half the prepared egg to the pan and beat it into the dough.
10. Beat in the remaining egg to make a thick, smooth paste.
11. Spoon or pipe the paste into a circle using the guide on the prepared baking tray and sprinkle flaked almonds over the top.
12. Bake for 45 - 55 minutes until golden brown and dry on the inside.
13. Remove the tray from the oven, and make several slits in the side of the circle, to allow steam to escape.
14. Leave to cool.

Filling

1. Add the chestnut puree, to the prepared, soaking fruits and stir to combine.
2. Put the cream into a large mixing bowl and beat until thick.
3. Fold the chestnut and fruits into the cream.
4. Cut the cold choux ring in half and cover the base with the filling.
5. Carefully lift the other half on top.
6. Chill until ready to serve, dusted with a little icing sugar if you wish.