These come from my book
National Trust Simply Baking (see
Books page). They make a wonderful summer pudding, but are also popular at
teatime! You can vary the fruit filling
according to what you have to hand.
Makes 24 puffs
115g/4oz plain flour
pinch of salt
115g/4oz butter, diced
300ml/10 Ĺ fl oz water
4 small eggs, beaten
Summer berry filling
115g/4oz red currants
300g/10 Ĺ oz raspberries
284ml/ Ĺ pint double
2 tablespoons Grand Marnier
2-3 tablespoons icing sugar, or to taste
115g/4oz granulated sugar
4 tablespoons water
1 To make the choux buns, preheat the oven to
fan 200C/gas 7. Oil a non-stick baking
sheet. Sift the salt and flour into a
2 Put the butter and water in a small saucepan. Bring to a brisk boil and, as soon as the
butter has melted, take off the heat and tip in the flour. Beat vigorously with a wooden spoon for 3-4
minutes over a low heat until the mixture is smooth and glossy and leaves the
side of the saucepan.
3 Remove from the heat and beat in the eggs, a
little at a time. Stop beating once the
dough is smooth and glossy but stiff enough to hold its shape.
4 Using two teaspoons to spoon out 24 blobs on
to the baking sheet, spacing them well apart.
Bake for 25 minutes or until dry and crisp. Using a skewer, quicly pierce each puff and
return to the switched-off oven for 5 minutes, leaving the door slightly
open. This allows any steam to
escape. Cool on a wire rack.
5 Once the puffs are cold, prepare the
filling. Wash the currants, gently pat
dry on kitchen paper, and strip from their stems. Place in a bowl with the raspberries.
6 Put the cream, grand marnier and icing sugar in
a mixing bowl Whisk until the cream
forms soft peaks, then fold in the fruit.
7 Cut a slit into the side of each choux puff and,
using a teaspoon, spoon the cream mixture into the puffs. Return them to the cooling rack and place a sheet
of greaseproof paper underneath to catch the caramel drips.
8 To make the caramel, put the sugar and water
in a small heavy bottomed saucepan over a low heat until the sugar has
dissolved. Then increase the heat and boil rapidly - without stirring - until
it turns a beautiful golden caramel. It
will continue to darken after itís off the heat, so take it off shortly before
you think itís the right colour.
9 Using a
teaspoon, gently drizzle the hot caramel over the top of the puffs, taking care
not to pour it over the cream as this will melt with the heat. Leave the caramel to cool and harden for
about 30 minutes, then serve.