Create and Cook 2011: Very Berry Summery Buns

Ingredients (Choux Pastry):

• 150mls water
• 50g butter
• ¼ tsp salt
• ¼ tsp sugar
• 65g strong plain white flour
• ¼ tsp vanilla extract
• 3 Claytons medium free range eggs, beaten

Ingredients (Filling):

• 250g low fat cream cheese
• 25g icing sugar
• ½ lemon, juice
• 125g raspberries
• 2 tsps icing sugar

SERVES 2

Instructions (Choux Pastry):

1. Preheat oven 200°C/Gas mark 6. Line a baking tray with non stick baking parchment.
2. Put the water, butter, salt and sugar into a medium saucepan. Heat gently until butter melts, and water is boiling.
3. Beat in the flour until mixture leaves the sides of the saucepan. Remove from the heat, and beat in the vanilla extract.
4. Gradually beat in the egg to the mixture, until smooth, thick and glossy.
5. Put spoonfuls of mixture, spaced well apart, on to the baking tray.
6. Cook for 15–20 minutes until golden brown and risen.
7. When cooked, make a small slit in each bun and return to oven for a further 5 minutes. Remove from the oven and leave to cool.
8. Remove from the oven.

Instructions (Filling):

1. Mix together the cream cheese, sugar, and lemon juice in a bowl. Gently fold in the raspberries.
2. Spoon the raspberry mixture into the choux buns.
3. Sprinkle with icing sugar and serve!