Paris Brest Recipe | Food Diaries | Zarnak Sidhwa | French Food

Method:
Firstly, for the choux paste, boil the water along with butter, salt and sugar. To it, add the flour all at once and cook for some time. Then take it off the stove. One at a time, add eggs to the flour mixture, accompanied by vanilla essence and mix thoroughly. Now taking a piping bag, fill it with the mixture and start piping into the shape of a crown on a baking tray. Brush with egg and put some almond flakes on the choux paste. Preheat your oven to 220 degrees C and allow the choux paste to bake for about 25 to 30 minutes. Prick a hole in it so the steam escapes. Set it aside to cool completely.
To prepare the Pastry Cream, boil milk, sugar, salt along with corn flour, egg yolks, and vanilla essence. Keep on stirring with a whisk until the mixture thickens. After the mixture thickens, turn off the heat and add butter to it while it is kept to cool. After the mixture cools down completely, add chocolate paste and whipped cream to it.
Now, using a serrated knife, cut across the Paris Brest. Now pipe the mixture on the lower half of the Paris Brest and place the upper part of the Paris Brest on the top the cream. Serve with icing sugar dusted on top.

Method:
Melt the butter in a pan, then add the garlic and onion and sweat for a few minutes. Stir in the pine nuts and currants and the allspice powder, basil, hot sauce and the chicken livers and brown lightly. Season with salt and ground black pepper and add the fresh herbs. Remove from the pan and set aside. For the rice, toss the rice in some butter in a pan, pour over the stock and bring to the boil. Simmer gently until the rice has absorbed the stock and is fully done. Carefully fold in the liver mixture. Cover with a lid and leave to stand for few minutes. Fluff up with a fork and serve, garnished with saffron and parsley.