Caramel eclairs with peanut butter fudge and amaretto Chantilly cream

A delicious change on a standard eclair – these are smothered in caramel and peanut butter fudge pieces and filled with a Chantilly and Amaretto cream

Paris-Brest with passionfruit crème diplomate

This Paris-Brest choux is another Daring Bakers‘ challenge. I have made Paris-Brest before on a few occasions and to follow the original recipe is to produce one large ring-shaped choux filled, decorated simply with toasted, flaked almonds and filled with crème mousseline. It’s typically large enough that it can be sliced to serve a number