Summer berry cream puffs

Makes 24 Cakes, Bread and Pastries

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Method

TO MAKE PUFFS

Preheat the oven to 220C/200C F/Gas 7. Oil a non-stick baking sheet. Sift the flour and salt into a bowl. Put the butter and 300ml water in a small saucepan and bring to a brisk boil. As soon as the butter has melted, take the pan off the heat and tip in the flour. Put it back on a low heat and beat vigorously with a wooden spoon for 3–4 minutes until the mixture is smooth and glossy and leaves the side of the saucepan.

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.

Use 2 teaspoons to spoon out 24 blobs of dough on to the prepared baking sheet, spacing them well apart. Bake for 25 minutes or until dry and crisp. Turn off the oven and, using a skewer, quickly pierce each puff. Return to the turned off oven for 5 minutes, leaving the door slightly open to allow any steam to escape. Remove and cool on a wire rack.

TO MAKE FILLING

Once the puffs are completely cold, make the summer berry filling. Wash the currants, gently pat dry on kitchen paper and strip from their stems Place in a bowl with the raspberries.

Pour the cream and Grand Marnier into a large bowl and add the icing sugar. Whisk until the cream forms soft peaks, and then fold in the fruit.

Cut a slit into the side of each puff and, use a teaspoon to spoon the cream mixture into them. Return to the rack and lay greaseproof paper underneath to catch the caramel drips.

TO MAKE THE CARAMEL

Heat the sugar and 4tbsp water in a small heavy-bottomed pan over a low heat until the sugar has dissolved. Increase the heat and boil rapidly, without stirring, until it turns a golden caramel. It will continue to darken after it’s off the heat, so remove shortly before you think it’s the right colour. Using a teaspoon, gently drizzle the hot caramel over the tops of the puffs, taking care not to pour it over the cream, as the heat will cause it to melt (although it will drip a little down the sides, which is fine). Leave the caramel to cool and set for about 30 minutes before serving.

This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.