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Raspberry Cream Puffs

A summer twist on an old favourite. 

My childhood Saturdays were spent at my paternal Grandmother's home. Her tiny kitchen was packed to the edges with Aunties and cousins. Every week one of the aunties would bring a sweet treat. One aunty would always bring along traditional eclairs so these remind me of her. 
Choux
Pinch of sea salt
1 tbsp caster sugar
75g unsalted butter, cubed
130ml water
100g plain flour
3 eggs

Filling
300ml Double cream
6 tsp Raspberry Jam
3 tbsp Elderflower cordial *Optional
Topping
250g Raspberries
Icing sugar
Chocolate shavings

Makes 12

Preheat the oven 200˚c

Heat together the salt, butter and water in a pan over a medium heat until the butter has melted. 

Bring to a boil, then add the flour. Remove from the heat and beat with a wooden spoon until the dough turns smooth and comes into a ball.

Transfer to the bowl of a free-standing machine and leave to cool. Add in the eggs, one at a time, beating well after each addition. The dough should become shiny and the consistency of a paste. You might not need all of the egg – you want the dough stiff enough to pipe.

Spritz your baking sheets with a water spray and line with parchment. 


Spoon the choux dough into a piping bag and pipe 2inch circle rounds onto the lined baking sheets.

Bake on the middle shelf for 25 minutes, don't be tempted to open the oven or the puffs will deflate.

Remove the buns from the oven and slice them, lengthways, in half. Return to the oven for 5 minutes, then leave to cool completely on a wire rack.

Place the half of raspberries in a sieve and using the back of the spoon push them through the sieve, add a tbsp of the elderflower cordial and enough icing sugar to make a thick paste. Put to one side. 

Whip the double cream with 1-2 tbsp of elderflower cordial and spoon into a piping bag. Pipe the elderflower cream into the puffs. Add the whole raspberries. Followed by the raspberry jam. Pop into the fridge to set. 

Spoon the raspberry icing into a piping bag and snip off the end, drizzle over the buns. Top with some chocolate shavings if desired.