White Chocolate Choux Buns

Method

1. Line a large flat baking tray with parchment.

2. Preheat your oven to 220 ºC/gas mark 7.

3. Add the butter, sugar and water into a saucepan and gently heat until all the ingredients are melted together.

4. Bring the mixture to the boil.

5. Take the saucepan off the heat and stir in the flour. Stir vigorously until combined and the dough starts to come away from the sides of the saucepan. If it is too runny place over a very low heat while stirring and it will begin to firm up quickly.

6. Leave the mixture to cool for five minutes (this is important) then add in the egg and beat until you have a glossy mixture that forms a firm dough.

7. Add your dough to a large piping bag with a round nozzle.

8. Splash some water onto the parchment on your baking tray.

9. Pipe 12 balls of dough on each tray leaving room for them to rise.

10. To ensure a nice round bun, wet your finger with some warm water and gently press the spike or tip from the piping bag down before placing them into the oven.

11. Bake in the centre of your oven for 20 minutes.

12. Remove from the oven and make a small slit in each roll as you are placing them onto a wire rack to cool.

13. Heat the cream for the icing until it is shivering.

14. Stir the white chocolate and the raspberry puree until combined. Set aside to cool.

15. Once it has started to firm up, whisk it until it is smooth and light, then allow it to cool completely.

16. Fill a piping bag with the whipped cream and insert to nozzle into the slit in each bun. Pipe in the cream until each ball is full.

17. Spoon the pink ganache over each bun.

18. Sprinkle with freeze dried raspberries and serve.