Mont Blanc Paris Brest

Make the Choux Pastry:

1. In a medium pan, add butter, water, milk, sugar and salt. Over medium-high heat, bring to a boil, then cook for 1 minute.

2. Remove pan from heat and add flour all at once, stirring vigorously to prevent lumps.

3. Return pan to heat and continue to stir vigorously until dough is dry and pulls away from bottom and sides of pan.

4. Transfer dough to a stand mixer fitted with paddle attachment. Mix on high speed until no more steam rises from mixture. This can take a few minutes.

5. In a small bowl, lightly beat 4 eggs. Gradually stream in eggs, mixing until dough becomes smooth and glossy. It should fall from a spoon in a thick V-shaped ribbon. If dough is too thick, lightly beat last egg and add it a little at a time until correct consistency is reached.

6. Transfer dough to piping bag fitted with a ½-inch large star tip.

7. Draw a 6-inch circle on a sheet of parchment, then flip parchment over. Place parchment onto baking sheet. Pipe 3 rings of choux pastry: one on the outside edge of the circle, one on the inside edge, and one on the line of the circle.

8. Bake on middle rack in The Perfectionist™ using the convection setting at 300°F (149°C) for 25 min, then 320°F (160°C) for another 15-20 min until the choux is puffed up and golden brown.

9. Remove from oven and place on a cooling rack to cool completely.

Make Chestnut Cream:

1. To make simple syrup, in a small pan over high heat, bring water and sugar to a boil. Let cook for about 1 minute. Remove from heat and transfer to a bowl to cool. 

2. Add cooled simple syrup and remaining ingredients to the bowl of a food processor. 

3. Process until mixture is smooth, stopping to scrape down sides of the bowl as necessary. 

4. Transfer mixture to a piping bag fitted with a small star tip.  

Make Chantilly Cream:

1. Place mixing bowl and whisk attachment in the freezer for 15 minutes before making Chantilly. 

2. Add cream to cold bowl and whip on medium-high until cream holds soft peaks.

3. Add sugar and vanilla bean paste, then increase to high, and whip to stiff peaks.

4. Transfer cream to a piping bag fitted with a large star tip. 

To Assemble:

1. Slice choux ring in half horizontally. Place bottom half, cut side facing up, on a serving plate.

2. Pipe Chantilly Cream on bottom choux ring, then gently press top choux ring, cut side facing down, on the cream.

3. Pipe Chestnut Cream over top choux ring.

4. Dust with powdered sugar and decorate with candied chestnuts and gold leaf (optional) 

Garnish with powdered sugar, candied chestnuts and edible gold leaf (optional).