Baking Mad Monday: Raspberry Paris Brest

It's Monday - get ready for a twist on a French classic! Thanks to my friends from !

Ingredients for the craquelin:
25 gr soft unsalted butter
30 gr light muscovado sugar
30 gr plain flour
2 drops pink food colouring
2 drops of raspberry extract

Method:
Cream together all the ingredients in a bowl till smooth.
Roll the dough between 2 sheet of baking paper to a 2mm thickness and freeze.

The choux:

Ingredients:
75 gr plain flour
75 gr milk
50 g water
1/4 tsp salt
1/2 tsp golden caster sugar
40 g unsalted butter
3 eggs

Method:
In a sauce pan take the water, milk, sugar, salt and butter to the boil. When the butter is dissolved, add the flour. Using a wooden spoon dry the mixture on the medium heat.

Turn the dough into a bowl and beat in the eggs one at the time.

Using a piping bag with a plain nozzle, pipe some 6cm choux.
Using a 6cm diameter pastry cutter, cut the frozen “craquelin” and gently press onto the choux.

Bake at 180c for 20/25 mins till golden and dry.

When cold cut in half and fill with a vanilla flavoured whipped cream and fresh raspberry.

Enjoy - and don't forget to send me a picture!

Happy Baking,

E x