Paris-Brest with vanilla cream and dark chocolate

Prepare the choux pastry
In a saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil. Remove from heat and add the flour all at once. Stir vigorously until the dough pulls away from the sides of the pan. Return to the heat for 1 minute, stirring constantly. Transfer to a bowl and let cool slightly.

Add the eggs one at a time, mixing well after each addition, until smooth and glossy. Transfer the dough to a piping bag fitted with a plain or ridged nozzle.

On a baking tray lined with parchment paper, pipe rings about 8 cm in diameter. For added height, you can pipe a second layer on top.

Bake in a preheated static oven at 180°C for 35–40 minutes, until puffed and golden. Let cool completely on a wire rack.

Prepare the vanilla cream
Heat the milk with the vanilla. In a separate bowl, whisk the yolks with the sugar, then add the cornstarch. Slowly pour in the hot milk, whisking continuously. Return the mixture to the heat and cook until thickened. Cover with plastic wrap in contact with the surface and let cool completely.

Prepare the ganache
Heat the cream and pour it over the chopped chocolate. Stir until smooth and glossy. For a shinier finish, add a small piece of butter.

Assemble the dessert
Slice the cooled Paris-Brest in half. Pipe the vanilla cream onto the bottom half using a piping bag. Place the top half back on and pour the ganache over the surface, allowing it to drip slightly down the sides.

Refrigerate for at least 30 minutes before serving.