Raspberry Choux Buns

This is a brilliant choux pastry dessert with complimenting flavours of custard, cream and raspberries giving an enjoyable experience.

Ingredients

Choux pastry (recipe)

Shortbread

Vanilla custard

Whipped cream

Raspberries

Raspberry jelly

Method

Preheat oven to 200ºC. Make choux pastry and put in a piping bag with a star nozzle. Pipe round shapes of the choux mixture onto lightly greased baking trays and spray with a little water. Place a 5 cm round and 3 mm thick shortbread on top and bake in the oven for approx 20 minutes. Allow cooling and make a little an opening in the top. Fill with mixture custard and raspberries. Dust with icing sugar and pipe a whipped cream rosette on top. Place a square piece of jelly on the cream and serve.

Note: You can use any red coloured jelly on top such as red wine jelly, red currant jelly and strawberry jelly or jam.