Mint, berry & maple choux pastry buns

MAKES 20

For the craquelin

90g (3¼ oz) unsalted butter 100g (3½oz) maple sugar 100g (3½oz) plain flour

For the choux pastry buns 250ml (9fl oz) milk

100g (3½oz) unsalted butter ¼ tsp salt

1 tbsp of pure maple syrup (preferably amber syrup for its rich taste)

150g (5½oz) plain flour

4 free- range eggs, lightly beaten For the maple fi lling 200ml (7fl oz) double cream 50g (1¾oz) mascarpone

4 tbsp pure maple syrup (preferably amber syrup for its rich taste)

200g (7oz) mixture of berries (we used blueberry, strawberry and raspberry) a handful of fresh mint, chopped

For the craquelin, dice the butter into small squares, then add to a large bowl with the maple sugar and flour. Mix with a large spoon until combined and you have a dough.

Roll the dough between 2 sheets of baking paper to 2mm thick, then transfer to the fridge until hard.

Cut into small disks using a cookie cutter and place over the choux before baking.

For the choux buns, Preheat the oven to 180°C/Gas Mark 4.

In a saucepan, add the milk, maple syrup, salt and butter. Bring to a boil and remove from the heat. Quickly add the flour and stir with a rubber spatula. Return the saucepan to a medium-high heat and continue to stir until the paste is smooth and shiny, about 1-2 minutes. The mixture will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready.

Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low while the choux cools down. Gradually add the eggs and mix until combined.

Prepare a piping bag with a round nozzle and transfer in the choux paste. Pipe the paste onto the baking sheet, leaving roughly 5cm (2in) between each. You should have enough for approximately 20 buns.

Carefully place the craquelin on top of the choux buns, then bake for about 15 minutes.

Add all the filling ingredients to a large bowl and whisk with an electric mixer until soft peaks form, 3- 5 minutes. Transfer to a piping bag.

Cut the choux buns in half and pipe filling into the bottoms. Add some berries in the middle, then cover with more filling and fresh chopped mint. Replace the top of the choux buns and serve.