Air Fryer Paris-Brest

"Everyone asks can you bake in an air fryer - well this easy recipe is a perfect place to start and impress your friends.  I made this choux pastry wreath in the Instant Pot on Saute mode to mix up the ingredients.  Then rolled out into shape and popped into the air fryer for 30 mins at 160C…finish with a gorgeous filling of caramel and whipped cream, almonds and icing sugar dust.
I used my Vortex ClearCook air fryer because I love being able to watch the baking through the window and it can fit a full size bake inside".

- Emma Nkuzwana

Prep Time: 40 minutes
Cook Time: 30 minutes
Serves: 4 - 6

Ingredients:
125ml milk 
125ml water
85g butter, cubed into 1cm
½ tsp salt
125g flour
4 eggs
100g flaked almonds, optional

Filling: 250ml caramel softened 

100ml whipping cream
150g strawberries, sliced

Method:
Set your Instant Pot on saute mode on low; add milk, water, butter and salt. Bring to a gentle simmer, until the butter has melted. Remove from the heat and add flour, working out any lumps with a wooden spoon. Return to , set to medium, continue stirring for about 3-4 minutes until the mixture reaches 80℃. Remove from heat and transfer to a bowl. Allow the mixture to cool at room temperature for about 5 minutes.
Once slightly cooled, beat in eggs one at a time. Only add the next egg once the egg is fully incorporated into the dough. Transfer choux pastry to a pastry bag. You can also use a ziplock bag.
Remove the rack of the Vortex air fryer and place a sheet of baking paper on top (this is to prevent the choux pastry seeping through the air fryer rack). Set the air fryer to Bake 160℃ for 30 minutes.

On the lined air fryer rack, pipe one circle of choux pastry, make a second circular shape on the inside of the first ring, making sure they are snuggling touching. Finally, between the first two circles make your final circle on top of the two grooves of the bottom rings. With a damp finger, gently smooth out any lumps. Gently egg wash the pastry, sprinkle flaked almonds on top, if using
and bake for 30 minutes,

Once baked open the air fryer 2cm wide and allow to cool for 15 minutes. Meanwhile, make your filling. In a bowl whisk cream until soft peaks form then fold in your caramel.
To assemble the Paris Brest; with a serrated knife, slice through the choux pastry to make two halves. Spoon caramel cream onto the bottom half of the pastry.
Fill with your selection of fresh berries, top with the top choux and lightly dust with icing sugar.