Rose and raspberry choux bun recipe | Sainsbury`s Magazine

Ingredients

• 50g soft salted butter
• 50g caster sugar
• 50g plain flour
• pink gel food colouring*
• 75g plain flour
• 50g salted butter, diced
• 1 tsp caster sugar
• 3 medium eggs, beaten
• 250ml milk
• 1 tsp vanilla bean paste or extract
• 3 medium egg yolks
• 15g plain flour
• 15g cornflour
• about ½ tsp concentrated rose water (we used Nielsen-Massey)
• 150ml double cream
• 300g raspberries