Raspberry Crème Choux Buns

I was going to tell you all how to make choux pastry - but I don't want to teach you how to suck eggs, and people like Delia and Nigella can do a better job of showing you than I can. So instead I will just share with you one of my friend DE's specialities using that tricky pastry. He first started cooking them many years ago in a creaky home economics classroom and they've been with us ever since!

You will need:
Ingredients for choux pastry.
200 grams of raspberrys
200 ml of extra thick double cream
2 tablespoons of icing sugar
200g White chocolate
100ml of double cream
Vanilla essence

Start off by making your choux buns. I recommend following this lovely recipe by Delia Smith. Use teaspoons to put dollops of mixture on a baking tray for your spherical buns.

When they pop out the oven they should look like that!

While they are cooling you can make your filling and topping. Put your raspberries in a bowl and use a potato masher or a fork to purée them.

Then push them through a sieve to seperate the seeds from the raspberry purée/coulis.

Pop your extra thick cream in a bowl and use a whisk to whip it to stiff peaks. Then combine with the icing sugar and raspberry purée.

For the chocolate sauce, melt the white chocolate and double cream in a double boiler and stir thoroughly.

To finish, put the cream in a piping bag (or freezer bag with a corner cut off!), then make a small hole in the bottom of the buns and pipe the cream into the centre. You should be able to feel it filling the bun. Place the cream filled buns on plates and pour the sauce over the top!

Hamilton