SUMMER CHOUX

Makes about 20 small choux 60g strong flour 150ml water 50g butter 2 large eggs 275ml double cream for filling

FOR THE WHITE CHOCOLATE AND RASPBERRY SAUCE 100g white chocolate, broken into pieces 2 tbsps double cream 100g raspberries Freeze-dried raspberries for decoration

TO MAKE THE CHOUX BUNS

Heat oven 220C/gas mark 7. Sieve the flour into a bowl. Put the butter and water into a saucepan, and bring to the boil. As soon as it boils, take off the heat and let the bubbles subside. Tip in all the flour at once, and stir briskly with a wooden spoon – it doesn’t matter if at this stage it looks like lumpy mashed potato. Cool for about 5 mins then beat in one of the eggs. Beat the second egg in a bowl, then slowly add to the choux mixture, which should remain quite firm, so you might not need to use all of the second egg. Beat the mixture for about 3 mins until it’s very smooth and glossy. Either pipe or spoon out in teaspoonfuls on to a dampened, nonstick baking sheet. Cook for 20-25 mins until the buns are light brown and crispy. Remove from the oven and place on a rack. Using a pointed knife, make a slit in the side of each bun to let the steam escape and the inside dry out.

the cream until thick, and pipe or spoon into the pastries. TO MAKE THE SAUCE

Crush the raspberries with a fork in a heatproof bowl. Add the broken chocolate and cream. Place the bowl over a pan of boiling water and cook on a low simmer, stirring well until all the chocolate has melted. Pour over the choux buns and decorate with a sprinkling of freeze-dried raspberries.