Here is a dessert easy to make. First, you have to prepare a "choux pastry" the day before. Then, you will fill these "choux" or "puffs" with ice cream and put on them a chocolate cream sauce. For your information, the name of the ride "Paris Brest Paris" is also the name of a french dessert with "recumbent choux pastry" and the ice cream is replaced by a praline cream. It is perhaps the reason why there are so many recumbent bikes in PBP, don't you think ?

INGREDIENTS

First, slice the butter and measure fresh water, fresh milk and sugar as shown on the photo...

In a large pan, put the water, the milk and the butter. Heat gently this preparation until the fat melts. During this time, measure the flour...

When the fat has melted, add all the flour at once...

Put again the pan on the stove and stir to make a smooth paste which leaves the sides of the pan clean...

Put again the pan on the stove and stir during 10 minutes the pastry. The pastry must become very dry...

Remove the pan from the heat, put this preparation into a boil and add the whole eggs, one bu one, beating well after each addition...

Continue beating until the paste is very glossy...

Put the paste into a piping bag fitted to make balls on the baking sheets, leaving room for them to puff up...

Bake for 12 minutes with the oven set at 180 degres. Then, bake again with a lower temperature, 150 degres for example, and the door of the oven ajar as shown with the red arrow on the pic...

Remove the puffs from the oven, slit them with a sharp knife...

Your choux pastry is now finished. You keep these puffs in a metal box and you will be able to use them for Profiteroles or Paris-Brest-Paris....

HOW TO REALIZE THESES CHOCOLATE PROFITEROLES...

Put the puffs on a little plate and slice them on the half with a knife... You will discover they are hollow inside, it is normal...

In a little pan, put the chocolate cut in pieces and put the pan on the heat... Use a plastic or wooden spoon and begin to stir gently...

When the chocolate becomes soft, add milk and more and more milk (until reaching 20cl)... Continue to stir...

Fill the puffs with vanilla ice cream... If you prefer another flavour, you may use another kind of ice cream...

Heat more and more this soft chocolate cream sauce and stir a lot...

When the cream is very soft, whip the cream lightly on the puffs as shown on the following animated pic..

I hope you enjoyed this recipe. Paris Brest Paris 2003 will be a little different, but don't forget to bring chocolate with you...