Chocolate-Filled Pastry with White Chocolate Mousse (Paris-Brest)

Preparation

Pastry dough

1

Preheat the oven to medium temperature

In a medium saucepan, melt the butter with water and salt over high heat

Remove from heat, add all-purpose flour at once, and mix quickly with a wooden spoon

Return to heat, stirring constantly, until the dough comes away from the sides of the pan

Let cool slightly, then beat in the eggs one at a time with a wooden spoon until smooth

2

Line the baking sheet with a piece of parchment paper

Place the cookie cutter on top and mark the shape with a pencil

Leave a 1.5cm gap between each one

Fill a piping bag with the dough, using the pointed tip to make the pastry shapes, following the marked design

Bake for 20 minutes or until golden brown

Reduce oven temperature and bake for an additional 20 minutes or until firm and lightly browned

Remove from oven and let cool

Filling

Melt the white chocolate in a double boiler

In a stand mixer, beat the heavy cream until stiff peaks form

In a bowl, combine the melted chocolate and whipped cream, stirring gently until smooth

Refrigerate for at least 1 hour or until slightly set

Assembly

Cut the pastry shapes in half with a small knife and fill one half with the mousse

Top with the other half and dust with toasted almonds and confectioner's sugar

Serve.