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For the choux pastry, put water, butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it is boiling, remove it from the stove for a second, tip in the flour in one go and beat with the Braun hand mixer dough hook accessory quickly to combine well. Then return to the heat over a low flame, until the mixture turns smooth and glossy and starts to move away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
Place 2 eggs into a beaker and, by using the hand mixer whisk accessory, beat at a low speed for lightly beaten eggs. Thanks to the EasyClick feature, releasing the dough hooks and attaching the whisk accessory is quick and easy.
As soon as the choux pastry cooled down, fold in the lightly beaten eggs by using the whisk accessory again.
For the raspberry pastry cream, bring the milk and vanilla to the boil in a heavy bottomed saucepan. By using the whisk accessory, whisk together egg yolks, sugar, cornflour, raspberry jam and flour. Pour over the hot milk. Return to the heat constantly whisking slowly until the mixture thickens. Remove from heat and pass through a fine sieve. Allow to cool.
Line a couple of baking sheets with baking parchment, put a medium nozzle into a piping bag and spoon in the pastry mix. Pipe walnut-sized balls onto the baking sheet, and then bake for 20-25 minutes until golden. Leave to cool on a wire rack.
Once the choux buns and the fillings are cool, put the pastry cream into a piping bag and pipe into the balls. Arrange them in dishes or a bowl.
Preheat the oven to 180ºC.
For the choux pastry, put water, butter and a pinch of salt into a medium pan and gently heat until the butter melts. Turn up the heat and bring to the boil. As soon as it is boiling, remove it from the stove for a second, tip in the flour in one go and beat with the Braun hand mixer dough hook accessory quickly to combine well. Then return to the heat over a low flame, until the mixture turns smooth and glossy and starts to move away from the edge of the pan. Tip the mix into a bowl and allow to cool a little.
Place 2 eggs into a beaker and, by using the hand mixer whisk accessory, beat at a low speed for lightly beaten eggs. Thanks to the EasyClick feature, releasing the dough hooks and attaching the whisk accessory is quick and easy.
As soon as the choux pastry cooled down, fold in the lightly beaten eggs by using the whisk accessory again.
For the raspberry pastry cream, bring the milk and vanilla to the boil in a heavy bottomed saucepan. By using the whisk accessory, whisk together egg yolks, sugar, cornflour, raspberry jam and flour. Pour over the hot milk. Return to the heat constantly whisking slowly until the mixture thickens. Remove from heat and pass through a fine sieve. Allow to cool.
Line a couple of baking sheets with baking parchment, put a medium nozzle into a piping bag and spoon in the pastry mix. Pipe walnut-sized balls onto the baking sheet, and then bake for 20-25 minutes until golden. Leave to cool on a wire rack.
Once the choux buns and the fillings are cool, put the pastry cream into a piping bag and pipe into the balls. Arrange them in dishes or a bowl.
Preheat the oven to 180ºC.
