Crème Chantilly (Chantilly cream):
150ml double cream 2tbsp milk 1tsp vanilla sugar Bourbon to taste Maple syrup to taste30g pecans,
roasted and tossed in maple syrup
Method For the choux pastry:
Sift the flour. Put the butter and water in a medium sized saucepan and heat until the butter has melted. Bring to the boil, shoot all the flour in at once and beat quickly off the heat until smooth and glossy – return to the heat for 1 minute if the mixture does not come away from the sides of the pan.