P47: MINT, BERRIES & MAPLE CHOUX PASTRY BUNS
P47: ROASTED SESAME & YUZU TRUFFLES
P48: CHAI LATTE BANANA BREAD
P48: ROSCON DE REYES
P49: PLUM, PINK PEPPER & WATERCRESS LOAVES
P50: NO BAKE CHERRY CHEESECAKE BARS
P50: STRAWBERRY & CINNAMON FLAPJACKS
P51: YUZU FONDANT WITH YUZU SOY CARAMEL
P52: CHOCOLATE & VANILLA TRAYBAKE
Mint, berries & maple choux pastry buns
MAKES 20
For the craquelin
90g (3¼oz) unsalted butter
100g (3½oz) maple sugar
100g (3½oz) plain fl our
For the choux pastry buns
250ml (9fl oz) milk
100g (3½oz) unsalted butter
¼tsp salt
1tbsp pure maple syrup (preferably amber syrup for its rich taste)
150g (5½oz) plain fl our
4 free-range eggs, lightly beaten
For the maple fi lling
200ml (7fl oz) double cream
50g (1¾oz) mascarpone
4tbsp pure maple syrup (preferably amber syrup)
200g (7oz) mixture of berries (we used blueberry, strawberry and raspberry)
A handful of fresh mint, chopped
1 For the craquelin, dice the butter into small squares, then add to a large bowl with the maple sugar and flour. Mix with a spoon until the ingredients are combined and you have a dough.
2 Roll the dough between two sheets of baking paper to 2mm thick, then transfer to the fridge until hard. Cut into small disks using a cookie cutter and place over the Choux before baking.
3 For the buns, preheat oven to 180°C/ Gas Mark 4.
4 In a saucepan, add the milk, maple syrup, salt and butter, bring to a boil, then remove from the heat. Quickly add the flour and stir with a spatula.
