Paris Brest

Choux Pastry

1. Preheat oven to 200°C (fan-forced). Draw an 18cm round circle on a sheet of baking paper. Turn paper over and line a large oiled round baking tray.
2. Place butter, sugar, milk, and water in a saucepan over a medium heat. Bring to the boil then remove from the heat immediately, do not allow it to continue to boil. Using a wooden spoon, quickly stir in the flour.
3. Return pan to the heat. Stir continuously for 3-4 minutes, or until dough pulls away from the side of the pan. Transfer hot dough to the bowl of a stand mixer to cool.
4. Using a whisk attachment, beat dough on high speed, scraping down the sides. Slowly add ½ tablespoon of beaten egg at a time. This should take about 5 minutes and mixture should come together as a smooth dough. 
5. Spoon dough into a piping bag fitted with a large 2cm round nozzle. Pipe a ring of pastry on each side of the marked circle, using ⅓ of mixture for each circle (they should be slightly overlapping). Pipe a third and final ring on the top using remaining dough. Brush generously with extra egg and scatter with almonds.
6. Bake pastry for 10 minutes. Without opening the oven door, lower oven temperature to 170°C and bake for a further 30 minutes, or until golden, hollow and puffed. Remove and cool on tray for 5 minutes before transferring to a wire rack to cool completely.

Passionfruit Curd

1. Whisk eggs, sugar and passionfruit in a heatproof bowl. Place over a saucepan of gently simmering water and cook, stirring, for 3 minutes or until sugar has dissolved.
2. Gradually add the butter, 2 pieces at a time, whisking continuously. Mix together lemon juice and cornflour. Add to curd and cook, stirring, for a further 4-5 minutes or until mixture has thickened. 
3. Remove from heat. Cover the surface with a sheet of plastic wrap to prevent it from forming a skin. Let cool to room temperature, then refrigerate until cold.

Assemble

1. To assemble, use a serrated knife to cut the Paris brest in half horizontally. Dollop curd evenly onto the base. 
2. Spoon whipped cream into a piping bag fitted with a large star-shaped piping tip. Pipe cream onto curd and top with strawberries and extra passionfruit pulp. Top with pastry lid and dust with icing sugar mixture.