- Making time 30 minutes
- Preparation time 15 minutes
- 150 ml of water
- 50 g butter
- 65 g plain flour, sifted
- 2 eggs, beaten
- half teaspoon vanilla essence
- 15 g flaked almonds
- Sifted icing sugar, for dusting
For the filling: –
- 300 ml full-fat crème Fraiche
- Three tablespoons icing sugar sifted
Gratitude can transform standard days into thanksgivings, turn routine jobs into jobs and change ordinary opportunities into blessings.
– William Arthur Ward
- Heat the water and butter gently in a saucepan until melted, bring to boil and the flour and beat until it forms a smooth ball that leaves the sides of the pan almost clean, leave to cool for 10 minutes.
- Gradually mix in the eggs and vanilla until thick and creamy. Spoon the choux mixture into a large nylon piping bag fitted with a 1 cm plain piping tube and pipe 7.5 cm diameter circles on a greased baking sheet.
- Sprinkle with the flaked almonds then bake in a preheated oven, 2000C, set timer for 15 minutes. Make a small slit in the side of each choux ring for the steam to escape then return to the turned-off oven for five minutes, leave to cool.
- Slit each choux ring and fill with crème Fraiche mixed with half the icing sugar then sprinkle the raspberries. Arrange on a serving plate and dust with the remaining icing sugar. Best eaten on the same day made.