Paris-Brest with custard and chocolate ganache by Paolo Griffa

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

Once boiling, remove from the heat and add the flour all at once. Mix vigorously until the dough comes 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 smooth and glossy. Transfer to a piping bag with a plain or star nozzle.

On a baking tray lined with parchment paper, pipe 8 cm circles to form rings. For more height, pipe a second layer on top.

Bake in a static oven at 180°C for 35–40 minutes, until puffed and golden. Leave to cool completely on a wire rack.

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

Gradually pour in the hot milk while whisking. Return to the heat and cook until thickened. Cover with cling film in contact and cool completely.

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

Slice the cooled Paris-Brest in half. Pipe custard onto the base, replace the top, then pour the ganache over, letting it drip slightly down the sides. Chill in the fridge for at least 30 minutes before serving.