CHOUX PASTRY

100gm Butter

120gm Strong plain flour

5gm Golden caster sugar

Pinch Salt

300mls Water

4 Large eggs – beaten

GATEAU

300ml Double Cream

250ml Ready made FRESH custard

50ml Orange liqueur

135gm Caster sugar

TO DECORATE

130gm Fresh raspberries

130gm Fresh blueberries

2-3 Cape gooseberries (Optional)

METHOD

• For the choux pastry, preheat the oven to 180°C and place a tray or tin with boiling water in the base of the oven, the steam will help the pastry to rise.
• Line two baking trays with parchment paper and mark out a 9in (23cm) circle on one of the trays or use a metal ring that size.
• Put the water, butter, salt and caster sugar in a saucepan and heat until the butter is melted stirring with a spatula. Do NOT boil for long as the water will start to evaporate.
• Turn off the heat and, stirring all the time, quickly add the flour using a wooden spoon until the mixture is very smooth and has formed a ball.
• Return the pan to the heat and stir with the spatula for one minute. Don’t let the paste dry out too much, or it will crack during cooking.
• Remove from the heat  and leave until almost cool (to speed up this process you can whisk the mixture).
• Add the eggs, gradually beating well between each addition. Beat until you have a smooth glossy paste taking care that the mix is not too wet (you may not need to add all the eggs).
• It is now ready to use so carefully spoon the mixture into a large piping bag fitted with a plain 1cm/½in nozzle.
• Use half of the choux pastry to pipe 12 small buns on one of the prepared baking trays. Pipe the remaining choux pastry in a swirl into the marked ring on the other baking tray and place both trays in the oven to bake for 10 minutes.
• After that, increase the heat to, 200°C and bake for a further 15-20 minutes until the buns are crisp and a rich golden brown colour..
• Make a small hole in each bun to let the steam out and place back in the turned off oven to dry for a further 10 minutes. Set aside to cool.
• Whip the double cream in a bowl until firm and fold the custard into the cream together with one tablespoon of the sugar and a good dash of the orange liqueur. Set aside.
• Heat the remaining sugar in a heavy base pan over a medium heat and melt to form a caramel.
• Grease a baking tray with butter and working quickly carefully dip each choux bun into the caramel and then place on the greased tray to cool. Should the caramel begin to set just warm it slightly.
• Remove the ring (if used) from the pastry base and drizzle the remaining liqueur over the middle.
• Swirl custard and cream mixture in the centre of the base taking care to leave enough to fill the buns.
• Fill a piping bag fitted with a small plain nozzle (or just cut the bottom tip of the bag off)  with the remaining cream mixture.
• Make small holes in the underside of the choux buns and fill them with the cream mixture.
• Arrange the buns around the edge of the flan. Garnish with the raspberries and blueberries and place the cape gooseberries (if used) in the middle.