This classic French past is meant to resemble the wheel of a bicycle and the name is taken from bicycle race that was in the late 19 th century between the two cities Paris and Brest.
ingredients
makes 15
1/2 cup All purpose flour
1/4 cup butter, chopped
2 eggs, lightly beaten
custard filling
1 1/4 cups milk
3 egg yolks
2 tablespoons superfine sugar
1 tablespoon All purpose flour
1 tablespoon custard powder
few drops almond extract, to taste
toffee
1 cup superfine sugar
2/3 cup flaked almonds, lightly toasted
method
1. To make choux pastry, sift the flour onto a sheet of baking paper. Put the butter in a pan with 1/2 cup water, stir over low heat until melted, then bring to the boil. Remove from the heat, add the flour in one go and quickly beat it into the water with a wooden spoon. Return to the heat and continue beating until the mixture forms a ball and leaves the side of the pan. Transfer to a large clean bowl and cool slightly. Beat with electric beaters to release any more heat. Gradually add the beaten egg, about 3 teaspoons at a time. Beat well after each addition until all the egg has been added and the mixture is smooth and glossy.
2. Preheat the oven to moderately hot 190°C (375°F). Line 3 baking trays with baking paper. Place the choux pastry into a piping bag with a 1/4 inch star nozzle. Pipe 1 1/4 inch circles of choux onto the paper. Bake for 10 minutes then reduce the heat to moderate 180°C (350°F). Bake for 15 - 20 minutes more, or until well browned and puffed. Pierce the sides to allow the steam to escape and cool on a wire rack.
3. For the filling, heat 1 cup milk to simmering point in a pan. In a bowl, whisk together the remaining milk, egg yolks, sugar, flour and custard powder and slowly pour on the hot milk, whisking vigorously until well combined. Pour back into the clean pan and stir over medium heat until the mixture boils and thickens. Stir in the extract. Transfer to a bowl, cover and cool.
4. To make the toffee, combine the sugar and 1/2 cup water in a small pan, stirring constantly over low heat until the sugar has dissolved. Bring to the boil and boil rapidly without stirring for about 10 minutes, or until just golden. Place the pan immediately over another pan of hot water to stop the toffee setting.
5. Immediately dip the choux tops into the toffee, decorate with a few toasted flaked almonds and place on a wire rack to set. Split the choux rings in half, pipe or spoon the filling in and top with the toffee lids.
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