Choux Buns with Fruit & Cream (and a Chocolate Ganache Sauce)

Prepare all the ingredients before you begin. This is essential, as the dough needs to come together after each stage quickly.

Melt the butter in the water and as soon as it comes to the boil, remove immediately from the heat.

Beat in the flour, sugar and salt vigorously. Stir over a low heat until a soft ball forms. Do not overheat. Cool slightly, then beat in the egg a little at a time until completely absorbed and the mixture is very smooth and shiny. I immediately tipped the ball of dough into a mixing bowl to help cool it.

Lightly grease a baking sheet then hold it under cold water for a few seconds, shaking off any excess. The steam from the water will help the pastry to rise.

Depending how big you want them, place teaspoons or tablespoons of the mixture on the baking sheet, leaving room between to allow them to rise.

Bake in the oven at 200°C for about 20 minutes until well risen, golden and crisp. Remove from the oven. Reduce oven heat to 160°C.

Make a slit in each bun to allow the steam to escape, return to the oven at the reduced temperature for 10 minutes more.

Cool on a rack.

Cut the top off each bun and fill with whipped cream and fruit. Place the top back on and spoon over some chocolate ganache sauce.

Serve with the warm chocolate ganache pouring sauce.