Tahini Milk Chocolate Paris-Brest Recipe, by Edd Kimber

How to Make Tahini Milk Chocolate Paris-Brest

1. To make the craquelin, put the flour, sugar, sesame seeds and salt in a bowl and combine. Add the butter and rub together until a crumbly dough is formed. Gently press together to form a uniform dough with no lumps of butter. Place the dough between two sheets of baking parchment and roll out to a thickness of 2 mm (⅛ in). Freeze until needed.
2. Preheat the oven to 190°C/170°C Fan. Line a large baking tray (pan) with baking parchment and, on the back, draw a circle with a diameter of 20 cm.
3. Scrape the pastry into a piping bag fitted with a small, 1 cm, round piping tip and pipe two rings of pastry, one just inside the circle template and one just outside, ensuring both are touching all the way around. Pipe a third ring on top of the first two, along the seam. Remove the craquelin from the freezer and cut out a ring the same size as the choux and place atop the pastry.
4. Bake in the oven for 35–40 minutes or until golden brown. Briefly open the oven door to allow any steam to escape, then turn off the oven and allow the choux pastry to cool down slowly inside for about 30 minutes.
5. For the mousseline filling, pour the milk to a large saucepan. Cut the vanilla pod open along its length and scrape out the seeds. Add both the seeds and the pod itself to the milk, place over a medium heat and bring to a simmer. Remove from the heat and cover, setting aside for 30–60 minutes to infuse.
6. Place the pan back on the heat, add the caster sugar and bring to a simmer. Meanwhile, put the brown sugar, egg yolks and cornflour in a large bowl and whisk until smooth. Pour over the hot milk, whisking as you pour to prevent the yolks from scrambling. Remove the vanilla pod. Pour the custard back into the pan and cook, whisking constantly, until the mixture has thickened and is bubbling. Cook for a further minute then scrape into a bowl and whisk through the tahini. Cover and set aside for about an hour, to cool to room temperature. Ideally the tahini crème will have a temperature of about 20°C. If you want to make this ahead of time you can refrigerate it for up 3 days, but you must ensure it is brought up to temperature before using. 
7. Add the butter to the bowl of a stand mixer and, with the paddle attachment, beat for 5 minutes or until light and creamy. Add the tahini custard, a little at a time, beating until fully combined before adding more. Once all the tahini custard has been added, switch to the whisk attachment and mix for 5 minutes until light and fluffy.
8. For the chocolate filling, put the chocolate in a small bowl and melt, using either a bain-marie or microwave (see page 24). Pour the cream into a small saucepan, bring to a simmer, then pour a third over the chocolate, stirring to combine. Add the remaining cream in two additions, stirring well to form a smooth and silky ganache. Leave at room temperature until a pipe-able consistency.
9. Scrape the two fillings into separate piping bags, fitted with a 2 cm star-shaped tip for the mousseline and a small round piping tip for the chocolate ganache. Use a serrated knife to slice the choux ring in half, horizontally. Pipe most of the chocolate filling into the base, then pipe all of the mousseline on top, in any style you prefer. Place the other half of choux back on top of the filling and dust with a little icing sugar. Pipe the remaining chocolate on top of the choux pastry and sprinkle with a few extra sesame seeds.
10. Once assembled the Paris-Brest is best consumed on the same day.