Black Cherry, Cream and Almond Choux Ring

This tempting cream and cherry filled choux ring looks impressive and is really easy to make. Not to mention, it tastes pretty special too!

Black Cherry, Cream and Almond Choux Ring

Preparation time 40 mins plus cooling and setting Baking time 25 mins Serves 8 For the pastry: 75g butter 225ml water 100g plain flour, sifted 3 medium eggs, lightly beaten 25g flaked almonds For the filling:

• 5 tbsp black cherry jam or compote
• 300ml double cream
• 25g caster sugar
• 1 tsp vanilla essence
• 425g can pitted black cherries, drained well

For the topping:

• Two chunks of dark chocolate
• A few flaked almonds
• Cocoa powder for dusting

Method:

1. Preheat the oven to 200°C/180°C fan/gas mark 6 and grease a baking tray.
2. For the pastry, melt the butter in the water in a saucepan and bring to the boil. Remove from the heat and add all of the flour at once. Beat well with a wooden spoon until the mixture forms a ball in the centre of the pan – take care not to overbeat as it will become fatty. Allow to cool a little.
3. Add the eggs a little at a time beating vigorously as you go to trap lots of air into the mixture (you can use an electric hand mixer for this if preferred). The mixture should be smooth and thick enough to spoon and hold shape.
4. Place tablespoons of the mixture onto the baking sheet to form a ring approximately 18-20 cm in diameter (you may find it useful to draw the circle onto the baking paper first and use this to help you position each spoonful). Ensure each spoonful touches those either side of it.
5. Sprinkle the top of the ring with the flaked almonds then bake for 20-30 mins until well risen and golden brown. Turn off the heat and leave in the oven for a few more mins to dry out. Remove from the oven and allow to cool completely.
6. Cut the choux ring in half horizontally, place on a serving plate and spread the jam evenly over the bottom layer. Whip the cream with the sugar and vanilla until it forms peaks. Spoon the cream on top of the jam, place most of the cherries on top of the cream (set aside a few to decorate the top) then replace the top of the ring.
7. For the topping, break up the chocolate into chunks and melt in a heatproof bowl over a pan of simmering hot water. Carefully dip around 15-20 flaked almonds into the melted chocolate then allow to set on a sheet of baking paper.
8. Place the chocolate almonds on top of the choux ring then add the remaining cherries you set aside earlier. Dust with cocoa powder to finish.