Olympic ring choux pastries

Instructions

1. Cut out 10 cm square pieces of baking paper and line a baking tray with paper towel and set aside. Heat the butter and water in a medium saucepan over high heat. Bring to a boil, then add the flour and beat vigorously with a wooden spoon for 1-2 minutes, or until the mixture forms a ball and begins to come away from the sides of the pan. Remove from the heat and allow to cool slightly, then transfer to the bowl of a stand mixer with the paddle attachment fitted.
   
2. With the stand mixer running on medium speed, gradually add the beaten egg to the bowl, increasing the speed to high until well combined. Transfer the choux pastry to a large pastry bag fitted with a 13 mm star nozzle attached.
   
3. Pipe the choux paste into 8 cm rings onto the prepared baking paper squares, joining at the ends to form the Olympic ring logo.
   
4. In a large saucepan, heat enough oil to deep-fry to 175˚C. Keeping the baking paper attached to help the choux pastry retain its shape, gently drop the piped choux into the hot oil and deep-fry in batches, gently removing the baking paper squares with tongs from the oil. Cook the choux pastry for 7-10 minutes, turning gently, or until golden and cooked through.
   
5. Remove the fried choux pastry to a baking tray lined with a paper towel, then transfer to a wire rack to cool completely to room temperature. To serve, tint melted batches of white chocolate with your preferred food colouring (match the Olympic logo colours, or whatever colours you like!) and decorate the choux pastry rings. Allow the chocolate to set, spray with edible gold lustre spray and serve.