Rose and raspberry choux bun recipe
This choux bun recipe is made with craquelin pastry and is wonderful for afternoon tea or an elegant dessert
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.
Cooking tools:
- Piping bag
- Hand mixer
- Cooling rack
- Baking sheet
- Oven
- Saucepan
- Mixing bowl
- Wooden spoon
- Whisk
- Fine-mesh sieve
- Measuring cup
- Kitchen scale
- Paring knife
- Cutting board
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
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