MAKES APPROX. 15.

INGREDIENTS

CHOUX PASTRY

55gm Butter

75gm Plain flour

125mls water

½ Tsp Sugar

½ Tsp Salt

2 Large eggs – beaten

CRÈME PASSIERE

3 Large egg yolks

50gm Caster sugar

10gms Plain Flour

15gms Cornflour

250mls Milk

½ Teasp Vanilla paste

75mls Double cream

4 Dessert sps or 40mls Passion fruit coulis

OR coulis minus the seeds.

A little icing sugar

LEMON GLAZE

110gms Icing sugar

Juice (60mls approx.) and zest of one lemon

Pinch of salt

METHOD

Set the oven to 200°C Fan

• Make the choux pastry. Place the butter and water in a small pan and place on the heat.
• Sieve the flour, salt and sugar on to a piece of parchment and as soon as the butter has melted and the liquid is simmering add all in one go.
• Beat until the mixture forms a soft ball and leaves the sides of the pan then remove from the heat.
• Transfer to a bowl and leave for a couple of minutes to cool.
• Meanwhile, prepare for the crème patissiere. Place the egg yolks and sugar in a bowl and beat until white and creamy, add the flours and blend well.
• Bring the milk with the vanilla paste added to the boil and pour on to the egg mix whisking briskly.
• Return to the heat and stir until thickened and smooth. Sprinkle with a little icing sugar (to prevent a skin forming and leave to one side to cool.
• Return to your choux pastry and beat the eggs in a little at a time really giving the mix a good whisk. You may not need to add all the egg, the mixture should not be too liquid as it needs to hold its shape when piped.
• Using a bag and plain ½inch pipe small mounds of the mix with an inch or so in between on to a tray lined with parchment.
• Bake at 200°C Fan for 15 - 20 minutes until crisp and golden.
• Take out of the oven and put a small hole in the bottom of each bun. Turn the oven out and place the upside down choux buns back in for about 10 minutes to dry out – remove and cool.
• Whisk the cream until soft (not stiff).
• Add the passion fruit to the crème patissiere and stir to incorporate then fold in the double cream. Chill.
• When the choux buns are cool place the crème patissiere in a piping bag with the end cut off so you have a hole about ¼ inch wide.
• Place the bag in the holes underneath the buns and fill each bun with the cream.
• Make the lemon glaze by mixing the icing sugar, salt and lemon juice together. If it seems too runny add a little more icing sugar, you don’t want it pouring off the buns!
• Add the lemon zest and a little yellow colouring.
• Spoon or pipe a little icing on to each bun.
• You could further finish by adding some crystallised lemon if you wish.
• Serve chilled.

N.B. You can buy Passion fruit coulis in bottles from most supermarkets.