Paris-Brest with Custard and Chocolate Ganache by Paolo Griffa

In a saucepan, combine water, milk, butter, salt and sugar. Bring to a boil.

Once boiling, remove from the heat and add the flour all at once. Stir vigorously until the dough pulls away from the sides. Return to the heat for 1 minute, stirring, then transfer to a bowl and let cool slightly.

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

On a baking sheet lined with parchment paper, pipe 7.6cm rings. For more height, pipe a second layer on top.

Bake in a preheated oven at 180°C for 35-40 minutes, until puffed and golden. Cool completely on a wire rack.

Heat the milk with the vanilla. In a bowl, whisk the yolks with the sugar, then add the cornstarch.

Gradually whisk in the hot milk. Return to the saucepan and cook over low heat until thickened. Cover with plastic wrap directly on the surface and cool completely.

Heat the cream and pour it over the chopped chocolate. Stir until smooth and glossy. Add a pat of butter for extra shine if desired.

Slice the cooled Paris-Brest in half. Pipe custard onto the base, replace the top and pour the chocolate ganache over, letting it drip slightly down the sides.

Refrigerate for at least 30 minutes before serving.