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Recipe: Paris-Valence with red fruits

22 May 2015
Recipe: Paris-Valence with red fruits

By Anne-Sophie Pic

Makes 15

For the choux pastry

  • 100ml milk
  • 100ml water
  • 4g salt
  • 8g caster sugar
  • 80g unsalted butter
  • 120g sifted plain flour
  • 3 eggs
  • 60g chopped almonds

For the vanilla chantilly

  • 500ml double or whipping cream
  • 50g caster sugar
  • 1 vanilla pod

For the red fruits

  • 100g strawberries
  • 100g raspberries
  • 50g blackcurrants
  • Icing sugar, for dusting
  • A few roughly chopped unsalted pistachios

To make the choux pastry, preheat the oven to 165°C. Put the milk, water, salt, sugar and butter in a saucepan and bring to the boil. Then, off the heat, pour in the sifted flour all in one go. Return to the heat for a minute, stirring all the time with a wooden spoon, to dry the mixture out.

Pour the mixture into a large bowl then add the eggs one by one, mixing well to incorporate before adding the next. Transfer the dough to a piping bag and pipe rings 1cm thick onto a lined baking sheet. Sprinkle with the chopped almonds, then bake in the oven for 20 minutes. Cool on wire racks.

For the vanilla chantilly, using an electric whisk, whip the cream with the sugar and the seeds from the vanilla pod until stiff.

To plate up, cut the choux rings in half and decorate one half with a mixture of the red fruits, followed by some of the chantilly. Place the other halves of the rings on top, dust with icing sugar, then scatter on the chopped pistachios. Place a few more red fruits in the middle of each Paris-Valence.

Tip: put the cream and fruit on to the choux pastry at the very last minute before serving, otherwise the pastry may become a little soft.

Recipe taken from Scook: The Complete Cookery Course by Anne-Sophie Pic


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