Paris-brest fleurie

This work of art receives an unusual twist with hints of rose, orange and jasmine. Decorate with edible petals

Serves 8-12

Choux pastry

For the glaze
50g icing sugar, sieved 1-2 tbsp squeezed orange juice 2 tsp each of orange flower water and rose water 2 tsp cassis or sloe gin

For the filling
300ml double cream, chilled 75g icing sugar, sifted 15g each of clean, scented pink and red fresh rose petals and clean scented fresh jasmine flowers, all de-stalked 3 scented pink roses and a handful of jasmine flowers, all on the stem, to decorate

Step 1) Make the pastry and, when the eggs are added and the paste is firm, shiny and dense, spoon it into a piping bag with a plain, 1cm nozzle.

Step 2) Cut 2 x 12.5cm circles of baking parchment and set each on a wetted baking sheet. Turn the circles over, so the wet sides are up. Pipe a circle of 12-14 paste rosettes on each, following the shape of the paper. Pipe the remaining choux into single rosettes on the baking sheets, 3cm apart.

Step 3) Bake the first choux ring and puffs for 30-40 minutes or until golden (they should sound hollow when the base is tapped). Repeat for the second ring.

Step 4) Turn off the oven, returning all the pastry to it to dry for 30 minutes, then cool on a wire rack.

Step 5) For the glaze, mix all the ingredients. Dip the single puffs into the glaze, letting it trickle down slightly. Attach the iced puffs to the top of one choux ring with half a teaspoon of glaze. Trickle extra glaze between each puff.

Step 6) For the filling, whisk the double cream until soft. Add the icing sugar and whisk again until fairly firm, then fold in the rest of the glaze. Use this mix, adding some petals, to cover the upturned (flat) side of the second ring. Set the first iced ring on top and decorate with roses and sprigs of jasmine pushed into the centre of the ring. Serve within two hours.

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