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Choux Pastry

1. Sift flour onto a square of paper.

2. Place water, butter and sugar into a saucepan and bring to the boil.

3. Quickly pour flour into boiling liquid, stirring rapidly with a wooden spoon.

4. Stir over gentle heat until mixture leaves sides of pan.

5. Cool for 2 minutes.

6. Gradually add eggs to mixture and beat until smooth and shiny.

To make rings

1. Lightly grease a baking tray.

2. Take a 5 cm (2 inch) pastry cutter, dip the edge into flour, then mark circles on greased tray 5 cm (2 inches) apart.

3. Using a pastry bag fitted with a 1 cm (1/2 inch) plain tube, pipe choux pastry around the edge of the marked rings.

4. Bake for 20 minutes in a hot oven, 200-230°C (400-450°F) reduce temperature to moderate 180-190°C (350-375° F) and cook for further 10 to 15 minutes.

5. The rings should be crisp, light and of even colour. Remove to a wire rack to cool.

6. Make custard.

7. Leave until cool. Blend in whipped cream.

for the Custard

1. Combine milk, cornflour and sugar in a heavy-based saucepan.

2. Beat whole egg and egg yolk thoroughly and stir into milk mixture.

3. Place over moderately low heat and stir continuously with a wooden spoon or balloon whisk until thickened and just beginning to bubble.

4. Remove from heat, stir in vanilla essence and turn into a bowl.

5. Cover surface with a piece of plastic film to prevent skin forming and leave until cool.

To finish custard rings

1. Slice rings through centre.

2. Pipe custard on top of base with a 1 cm (1/2 inch) tube.

3. Melt chocolate in a heatproof bowl over simmering water, dip smooth side of top of ring into the chocolate, place on top of custard and sprinkle with flaked, toasted almonds.

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more information

See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.