Ingredients

For the craquelin:

• 50g butter
• 35g brown sugar
• 15g caster sugar
• 55g plain flour

For the choux:

• 60ml water
• 60ml milk
• 60g butter
• pinch salt
• 1 tsp caster sugar
• 75g plain flour
• 2 medium eggs

For the cheesecake filling:

• 250ml double cream, whipped
• 40g icing sugar
• 100g cream cheese
• 100g fresh raspberries

Tools

• Titanium Chef Patissier XL

Method

For the craquelin:

1. In your Kenwood mixing bowl fitted with the kbeater, cream the butter, sugars and flour together to make a paste.
2. Place this mix between two sheets of parchment paper and roll wafer-thin and pop into the freezer for a minimum of 30 minutes.

For the choux:

1. Preheat your oven to 200C/180C fan.
2. Place the water, milk, sugar, salt and butter into a pot and heat gently over a low heat until the butter melts.
3. Once melted, turn up the heat and bring to a boil, at this point remove from the heat and stir in the flour.
4. Mix vigorously until you have a smooth dough, return to a medium/low heat and cook out for a minute.
5. Place this dough into the bowl of your Kenwood fitted with the kBeater and mix for a few minutes until the dough cools.
6. At this point add the eggs one at a time until you have a smooth pipeable batter.
7. Spoon the batter into a piping bag fitted with a round nozzle.
8. Pipe 12 choux buns onto a lined baking tray, allowing space for them to spread during baking.
9. Remove the craquelin and using a cutter the same size as the choux buns, cut out 12 pieces and place a disc on top of each choux bun.
10. Pop into a preheated oven and bake for 20-25 minutes or until golden brown.
11. Remove and allow to cool on a wire rack.

For the cheesecake filling:

1. In the bowl of the Kenwood mixer, whisk together the cream cheese and icing sugar until smooth, finally fold in the fresh berries and whipped cream.
2. Spoon this mixture into a piping bag.

To assemble:

1. Cut each choux bun in half and pipe some delicious raspberry cheesecake filling into the centre and top with the choux bun top. I finished my buns with a disc of white chocolate.