Chocolate Paris-Brest Recipe

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a medium saucepan, bring water, butter, and salt to a boil over medium heat.

Reduce heat to low and add flour. Stir quickly until the mixture forms a ball and pulls away from the sides of the pan.

Remove saucepan from heat and let cool for about 5 minutes.

Add eggs, one at a time, beating well after each addition. The dough will become smooth and glossy.

Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring shape on the prepared baking sheet, about 8 inches in diameter.

Bake for 25-30 minutes, or until the pastry is golden brown and puffed.

Remove from the oven and let cool completely on a wire rack.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.

Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth and creamy.

Stir in the vanilla extract. Let the ganache cool slightly.

Cut the pastry ring in half horizontally. Spread the chocolate ganache evenly on the bottom half and place the top half on top.

Dust with powdered sugar before serving.