Choux Crown

Don’t be put off by the length of this recipe – each step is easy enough and the result is triumphant.

Hands-on time 1hr, plus cooling and chilling. Cooking time about 55min.

Serves 10

FOR THE FILLING

 60g caster sugar

 3 medium egg yolks

  25g 25g cornflour plain flour

 350ml semi-skimmed milk

 1tsp vanilla bean paste

 75g white chocolate, finely chopped

 250ml double cream

FOR THE CHOUX

 75g unsalted butter, chilled and cubed

 150g plain flour

 3 medium eggs, beaten

TO ASSEMBLE

 150g white chocolate, chopped

 150g mixed blueberries and raspberries

 Gold leaf, optional

1 For the filling, in a medium heatproof bowl, whisk the sugar, yolks, cornflour, flour and a splash of the milk until smooth. In a medium pan, heat remaining milk until nearly boiling. Gradually whisk the hot milk into the egg mixture. Return to the pan and bring to the boil, whisking constantly. The mixture should be thick and smooth. Remove pan from heat and whisk in the vanilla.

2 Next, melt the white chocolate in a heatproof bowl set over a pan of barely simmering water. Remove bowl from heat, scrape into the thick filling and whisk to combine. Lay baking parchment on to the surface, cool and chill for at least 1hr (up to 24hr).

3 Next, line a large baking tray with baking parchment. Draw a 23cm circle on to the sheet, then flip so the ink is underneath.

4 For the choux, in a medium pan over low heat, stir the butter and 250ml cold water until the butter melts. Increase the heat to high and as soon as the mixture comes to the boil, remove the pan from the heat, add all the flour and beat hard with a wooden spoon for 30sec, or until the mixture is glossy and comes away from the sides of the pan. Empty into a large bowl and set aside to cool to room temperature.

5 Preheat oven to 200°C (180°C fan) mark 6. Using a handheld electric whisk, gradually beat the eggs into the cooled flour mixture. Scrape into a piping bag fitted with a 1.5cm plain nozzle.

6 Pipe 2 rings on to the baking parchment, the first following the template, the second inside (touching the outer ring). With remaining mixture, pipe 10 mounds beside the ring, spacing apart. Using a damp finger, smooth mounds and rings, if needed. Bake for 30-35min, or until well risen and deeply golden.

7 Working quickly but carefully, remove baking tray and pierce a few steam holes into the sides of the ring and into the bases of all the buns. Return to oven for 5-10min, or until firm. Set aside to cool completely (the ring will deflate a little).

8 To assemble, melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Meanwhile, line a small baking sheet with baking parchment. Scrape all but about 3tbsp of the melted chocolate on to the sheet, spreading into a smooth 15 x 20.5cm rectangle. Chill to set. Keep remaining chocolate in bowl set over pan of warm water, off heat.

9 Briefly whizz set vanilla filling in a food processor until smooth (don’t overwork or the final filling will be loose). In a large bowl, beat cream until it holds very firm peaks. Scrape whizzed filling into cream; beat to combine. Transfer to a piping bag fitted with a 5mm plain or fluted nozzle.

10 Pipe filling into buns through their bases (making holes a little bigger with a cocktail stick first, if needed). Slice choux ring in 1/2 horizontally using a bread knife; scrape out any soft, doughy interior. Pipe remaining filling on top of base. Scatter over berries and top with choux lid.

11 Spread a little of the reserved melted chocolate on top of each bun; secure to the top of the wreath with the remaining chocolate. Decorate with gold leaf, if using. Slice the chilled chocolate rectangle in 1/2 lengthways, then slice each rectangle into 5 neat triangles (discard trimmings). Arrange triangles between buns. Serve. PER SERVING 462cals, 9g protein, 31g fat (18g saturates), 37g carbs (22g total sugars), 1g fibre GET AHEAD Prepare to end of step 7 up to a day ahead. Once cool, store choux ring and buns in an airtight container at room temperature (they will soften). To assemble, re-crisp the ring and buns in a single layer on a baking tray in an oven preheated to 200°C (180°C fan) mark 6 for 5min. Cool. Complete steps 8 and 9 up to 2hr ahead. Chill filling in piping bag. Assemble up to 30min ahead, remelting the reserved chocolate as before.