If you're a fan of blackberries then this is the recipe for you! The perfect combination of sweet and tart, with a luscious blackberry filling and a delicate choux pastry shell.
Choux pastry
Ingredients375g Water 125g Whole milk 25g Caster sugar 7g Salt 200g Butter 600g T55 Flour 500g Eggs |
MethodBring the water, milk, caster sugar, salt and butter to the boil in a pan. Add the sieved flour and mix until you have a doughy consistency. Mix the choux pastry on the heat for 1 minute to dry it out. Place it in the mixing bowl with the paddle and leave to cool for around 2 minutes, then add the eggs slowly until it reaches the desired consistency. Pipe onto baking parchment, in the desired size and shape, then sieve icing sugar on top. Bake at 180°C for around 30 minutes. |
Blackberry pastry cream
Ingredients50g Egg 70g Egg yolk 60g Caster sugar 20g Cornflour |
MethodBring the blackberry puree to the boil. Mix the whole eggs, caster sugar and cornflour. Add the puree and cook for 1 minute. Leave to cool, covered with cling film. |
Fondant
Ingredients200g Fondant |
MethodBring the fondant to room temperature and add the food colouring, mix until the colour is even. Use immediately. |
Recipe courtesy of Boiron
