Paris Brest with Ginger
|For choux pastry|
|Water||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce (125 Grams)|
|Plain flour||5 Ounce, sifted (150 Grams)|
|Vanilla essence||1⁄2 Teaspoon|
|Flaked almonds||2 Ounce (50 Grams)|
|Preserved ginger||4 Ounce, chopped (125 Grams)|
|Whipping cream||10 Fluid Ounce, whipped with syrup from the ginger (284 Milliliter)|
|Syrup||1 Tablespoon (From Ginger)|
|Icing sugar||2 Ounce (50 Grams)|
Heat the water and butter in a pan slowly until the butter melts.
Add the flour all at once and beat until the mixture leaves the side of the pan.
Cool slightly, then add the vanilla essence.
Add three of the eggs to the mixture one at a time, beating well after each addition.
Add the fourth egg gradually, reserving 1 spoonful.
Spoon the choux pastry into a 25 cm (10 inch) ring on a greased baking sheet.
Brush with the reserved egg and sprinkle with the almonds.
Bake in a preheated hot oven, 220°C (425°F), Gas Mark 7, for 15 minutes.
Lower the heat to 190°C (375°F), Gas Mark 5 and bake for a further 25 minutes, until golden.
Split the cake horizontally.
Scoop out any uncooked pastry and return the halves to the oven for 5 minutes.
Fold the ginger into the whipped cream and use to sandwich the cake together.
Sprinkle with icing sugar.