• Making time 30 minutes
• Preparation time 15 minutes

Ingredients

• 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

Preparation:

1. 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.
2. 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.
3. 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.
4. 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.