How to make Cream Choux | How to cook absolutely everything | GoodtoKnow

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Afternoon tea cakes can be fiddly to make, but they don’t have to be. These two recipes for afternoon tea cakes are simple and straightforward, using the same filling for both, but look really, really impressive. These recipes are by The Langham London’s Executive Pastry Chef, Andrew Gravett. | Subscribe to GoodtoKnow here:

For the vanilla mousseline:
500g milk
25g plain flour
90g caster sugar
90g egg yolks
130g butter
50g mascarpone

For the choux buns:
125g milk
125g water
7g caster sugar
7g salt
112g butter
140g plain flour
250g whole eggs
Cherry jam, to fill the buns with
Cherries, to decorate

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