INGREDIENTS

Metric
Imperial
Filling:
  • 250ml Cream
  • 125g Raspberries (mashed)
White Chocolate Glaze:
  • 60ml Cream
  • 100g White chocolate (broken into pieces)
  • 1 cup Icing sugar
  • Pink food colouring
Filling:
  • 8.45 oz Cream
  • 4.41 g Raspberries (mashed)
White Chocolate Glaze:
  • 2.03 oz Cream
  • 3.53 oz White chocolate (broken into pieces)
  • 1 cup Icing sugar
  • Pink food colouring

METHOD

  1. Preheat oven to 190°C and grease and line a baking tray.
  2. Sift the flour.
  3. Place the water and butter into a saucepan on medium heat and once the butter has melted and the water is just boiling, add the SASKO cake wheat flour in one shot and stir vigorously with a wooden spoon for about 2 minutes until the pastry comes away from the sides and forms a ball.
  4. Remove from the heat and allow to cool for 5-10 mins. (The choux needs to be cool enough to touch with your naked hand.)
  5. Add the eggs, one at a time, beating with the spoon until completely incorporated - this requires quite a lot of arm strength. (You can also use an electric beater.)
  6. The choux should now be sticky and rich but should still be able to hold its shape.
  7. Using a piping bag, pipe 20 equally sized ‘choux fingers’ about 8cm in length and 2cm in width with at least 3cm between each on the baking paper as they expand as they bake.
  8. Bake in the oven for approximately 20-22 mins or until golden brown and crisp. (Timing will depend on the size.)
  9. When you take them out of the oven, remove carefully from the baking paper and allow to cool on a wire wrack.
  10. While the choux fingers are cooling, place the cream and chocolate in a small saucepan and warm over low heat, stirring occasionally, until the chocolate has melted. Remove from the heat and add the icing sugar and a few drops of pink food colouring, stir until you have a thick, smooth glaze.
  11. Whip the cream until stiff peaks form then add the mashed raspberries and whip until combined. Spoon into a piping bag.
  12. Cut the choux fingers into halves and pipe equal amounts of raspberry cream into each of the bottom halves.
  13. Top with the top halves and drizzle over the glaze.
  14. Allow the chocolate glaze to set before serving and store covered in the fridge if not serving straight away.

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