Mini raspberry choux buns

My husband and I don’t celebrate Valentines Day. Last year it fell on a weekday and I went to the gym after work whilst he watched a documentary.

Romance for me is not about big gestures, heart shaped chocolate boxes or champagne filled dinners. These days my husband’s gift to me is cleaning the bathroom, doing the dishes and taking the dog for a walk when it is raining. Those are the little love acts that fills my heart, that makes me think I married a man that makes me want to be a better, kinder person.

He has been suffering recently as I am on a diet and the only treat around the house is 85% dark chocolate so I thought of his thankful face whilst making these mini choux.

It has been a long time since I have made choux pastry and I was really nervous to make it again, but these choux buns, also known as profiteroles, turned out so great I broke my diet big time!

Mini raspberry choux buns (makes 15-20)

For the raspberry cream:

120g raspberries

Juice of 1 lemon

180g caster sugar

3 egg yolks

2 tbsp cornflour

1 1/2 tbsp butter

100ml double cream

tbsp caster sugar

Pink food colouring (optional)

1.Purèe the raspberries and lemon juice in a food processor. Sieve the raspeberry puree and stir in the sugar. Cook this over medium heat in a pan and bring it to a gentle simmer.

2. Stir together the egg yolks and cornstarch, mix this to the raspberry puree and stir continuously until the mixture thickens

3. Take pan off the heat and stir in the butter. Cover and let it cool completely

4. Beat the double cream with a drop of pink food colouring (optional) and a tablespoon of sugar until stiff. Fold the curd into the cream, leaving a tablespoon aside.

For the choux pastry:

115g flour, sifted

80ml water

60ml whole milk

1 tsp sugar

55g unsalted butter

3 large eggs, beaten

1. Preheat the oven to 200C Fan/Gas 7. Line a baking sheet with baking paper or silicone mat

2. Put the milk, sugar, butter and water in a pan and simmer until butter has melted. Remove from the heat, tip in the flour all at once and beat vigorously until it forms a dough that leaves the side of the pan clean. Return to the heat and continue to mix the dough, cook over a low heat for at least 5 minutes.

3. Take off the heat, leave to cool slightly, then gradually beat in the lightly beaten eggs – leaving a couple of tablespoons behind. Beat well between each addition until the dough is smooth and glossy. Spoon the dough into a piping bag with a large round nozzle. Pipe into small balls, around 2cm in diameter. With wet fingers squish the pointy tops

4. With the remaining beaten eggs lightly brush the top with the egg wash. Bake for 8 minutes, then reduce the heat to 170C fan and bake for a further 8 minutes until they are well risen and golden-brown. Turn the oven off, prop the door open with a spatula and leave it in the warm oven for another 5 minutes

5. Place on a cookie rack to cool and piece each bun with a toothpick.

For the glaze:

1/2 cup icing sugar

1 tbsp raspberry cream

1 tbsp milk

1. Whisk all ingredients together

Assemble:

1. Using a serrated knife cut the tops of the buns

2. Place the raspberry cream in a piping bag with a small star nozzle. Fill the bottom of the buns with the cream

3. Dip the top of the buns into the glaze and sandwich it on top f the filled buns.