- 125 ml water
- 125 ml milk
- 1 level tsp caster sugar
- 1 level tsp salt
- 115 g butter, in small cubes
- 140 g flour, sieved
- 4 whole eggs
- 1 egg for glazing
- 250 ml full-fat liquid cream
- 40 g caster sugar
- 1 tsp vanilla extract
Rose sugar for decoration
Preheat the oven to 210 °C with the fan turned off.
Place the water, milk, cubes of butter, sugar and salt in a saucepan. Bring to the boil over medium heat. Once the butter has melted, remove from heat and gently, steadily add the flour while stirring with a wooden spoon.
Stir until the flour has been completely incorporated. Return the saucepan to the heat for 30 seconds to dry out the pastry.
Transfer to a bowl to stop cooking.
Using a spatula, mix in the eggs one by one until you have a consistent mixture. The consistency of the pastry should mean that it falls back into the bowl in ribbon-like patterns when lifted out with the spoon.
Fill the piping bag with the pastry and pipe small 3 cm pastry circles onto a non-stick baking tray. Space the choux about 2 cm apart, flatten them slightly with a fork, then apply a thin layer of the beaten egg using a pastry brush. Sprinkle with pearl sugar.
Bake for 20 minutes without opening the oven door (otherwise the choux will collapse). After 20 minutes, remove the choux buns from the oven and leave them to cool.
Preparing the Chantilly:
Place a stainless steel bowl in the freezer for at least 30 minutes. Pour chilled cream into the bowl and beat with an electric whisk at medium speed.
When the cream begins to form soft peaks, add the sugar and vanilla essence. Continue beating until whisk marks appear in the cream.
Cut off the top of the choux buns to make little "hats". Place the Chantilly cream into a piping bag with fluted nozzle.
Use the piping bag to completely fill the bottom half of the choux buns with Chantilly cream. Add a scoop of Raspberry & Strawberry ice cream, sprinkle with rose sugar and place the hats on top. Serve immediately.