Prepare the crumble before the choux
Mix all ingredients together to obtain a dough.
Roll down to 2 minutes and cool down.
Cut the crumble in discs that will fit on the choux.
Warm up the water between 50 to 60 °C.
Mix all ingredients with a paddle together, medium speed for 5 minutes.
Pipe 6 small choux side by side on a ring pattern.
Add a disc of crumble on each one.
Once baked, together they form a ring-shaped choux; a twist on the classic Paris Brest.
Bake for the first 5 minutes with closed damper, then open damper for 30 to 45 minutes depending of the size of the choux.