Summer choux
Ingredients
Batter
150 ml water
75 g butter or margarine
90 g plain flour
2 eggs
25 g flaked almonds
Filling
2 egg yolks
200 ml cream, single or double
45 g Dansukker Icing Sugar
200 ml double cream
1 tsp Dansukker Vanilla Sugar
500 g berries, e.g. redcurrants, raspberries and/or blueberries
Decoration
Dansukker Icing Sugar
Instructions
Put the water and butter/margarine in a saucepan and bring to the boil. Add the flour and beat vigorously until the mixture comes away from the sides of the pan. Leave to cool. Stir in the eggs one at a time. Draw a circle measuring 20 cm in diameter on a sheet of baking parchment. Pipe or spoon the mixture along the edge of the circle to make a ring. Bake in the centre of the oven at 200 °C for about 35 minutes. Do not open the over door for the first 20 minutes. Leave to cool on a wire rack. Mix the egg yolks, cream and icing sugar in a pan and boil for 1 minute, stirring constantly. Leave to cool. Whip the cream with the vanilla sugar until it forms soft peaks. Fold the berries into the whipped cream. Cut a lid off the top of the choux ring. Fill the bottom of the ring with the custard, then spoon the berries and cream on top. Put the lid on top and dust with icing sugar. Serve immediately.
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