Giant choux bun

Serves 4

70g plain flour, sifted ½ tsp caster sugar 65ml milk 60ml cold water 60g unsalted butter 1 egg 1 tbsp flaked almonds 250ml double cream 50g icing sugar, plus extra for dusting 1 tbsp vanilla bean paste 100g strawberry jam sea salt large, flat oven tray baking paper 2cm smooth nozzle piping bag

Preheat the oven to 220°C/200°C fan/gas mark 7 and line the oven tray with baking paper. Place the flour in a large mixing bowl and add the caster sugar and a pinch of sea salt.

In a large saucepan, combine the milk and water, and add the butter. Simmer gently until the butter melts. Turn the heat up to a rolling boil, then pour the liquid into the bowl of flour and beat with a wooden spoon for 2 mins until a smooth, moist dough forms. Whisk in the egg until completely integrated. The dough should be smooth and glossy. Allow the dough to stand for 10 mins.

Fill the piping bag with the dough, then pipe out a large circle, approximately 15cm wide, onto the prepared tray, curling round to fill the middle. Scatter the flaked almonds over the top of the pastry. Turn the oven down to 180°C/160°C fan/gas mark 4 and bake for 45 mins until golden and hard when tapped. Turn the oven off and allow to dry out in the oven, with the door closed.

In a large mixing bowl, whisk the double cream for 2-3 mins until firm, but still smooth. Whisk in the icing sugar and vanilla bean paste, then set aside.

Cut the large choux bun in half horizontally, then place the bottom half on a serving plate. Top the bottom half of the choux with the cream mixture.

In a jug, mix together the jam and 10ml of boiling water until completely integrated. Drizzle the mixture over the cream and top with the other half of the bun. Dust with icing sugar, and serve.