Gooseberry Ptyś-Style Choux Bun with Elderflower and Gooseberry Compote Recipe - Great British Chefs
This sweet little dessert from Kuba Winkowski is inspired by ptyś, a fluffy Polish cream filled choux bun. Although delicious made with fresh elderflower, it also works with 100g elderflower cordial...
Ingredients
- 300g of gooseberries, fresh or frozen
- 100g of caster sugar
- 3 heads of elderflower
- 115g of butter, softened
- 115g of light brown sugar
- 115g of plain flour
- 1g of salt
- 65g of water
- 65g of milk
- 2g of sugar
- 2g of salt
- 55g of butter
- 70g of strong flour
- 120g of whole egg
- icing sugar, to serve
- 300g of whipping cream
- 15g of caster sugar
- 10g of vanilla essence
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