Berries And Cream Choux Ring Recipes

Steps:

• Line a large baking tray with baking paper. Heat oven to 200C, 180C fan gas 6. Heat the butter in a nonstick pan with 125ml water until melted. Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball. Cool 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little as a time to make a thick glossy mix.
• Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture. Bake for 25-30 mins until well risen and golden. Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.
• While baking make the filling. Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a non stick pan and cook, stirring over the heat until thickened. Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn't form. When cold, stir in the grated chocolate.
• Reserve 1 tbsp of the custard mix then use the rest to fill the buns. Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries. Lightly dust with the icing sugar before serving if you like.

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Put the butter in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts and then bring it to the boil. Once boiling, remove immediately from the heat and add all the flour at once. Beat hard with a wooden spoon until it forms a dough that leaves the sides of the pan clean. Tip into a large bowl and leave to cool for 15 minutes.
• Gradually beat the eggs into the dough - you can do this with a wooden spoon or electric hand mixer. Put the mixture into a freezer bag and snip off one corner. Use this to pipe a 20cm ring on the baking tray.
• Sprinkle the almonds on top. Bake for 30 minutes, without opening the oven, or until puffed up and golden. With a knife, make small holes round the edge (to let steam escape). Return to the oven for 5 minutes, then cool on a wire rack.
• Mix the mascarpone with the icing sugar, vanilla and milk. Slice the ring in two and fill with the mascarpone and fruit. Dust with icing sugar.