Choux pastry ring filled with clementine-flavoured confectioner’s custard, topped with candied fruits
I love the lightness of this dish and you can decorate it with any combination of colours and flavours.
60g unsalted butter
70g plain flour
A drop of vanilla extract
300ml double cream
500g tinned or carton custard
1 tbsp icing sugar
Candied fruits, to garnish
To make the choux pastry, put 150ml water and the butter in a pan and bring to the boil. Add the flour and beat for 2 mins. Remove from the heat and beat in the eggs one at a time. Add the vanilla extract. The pastry should come together and come away from the edge of the pan.
Spoon large dots of the mixture in a circle (so that they are touching) on a lined baking sheet, just smaller than a dinner plate. Put into a pre-heated oven at 220C and cook for 20 mins. Reduce the heat to 200C and cook for a further 10 mins.
While the choux pastry is cooking, whisk the cream until it forms peaks and add the custard, slowly combining without beating out the air in the cream. Segment the clementines and cut into small pieces, adding these to the mix. Be careful to save any skin of the clementines and squeeze the juices from these offcuts into a small bowl. Combine the icing sugar and juices and whisk to form a running icing paste.
Cut the choux ring in half sideways and scrape out any uncooked batter. Fill with the custard and cream mix, placing the lid back on top. Don’t worry if the choux breaks, the custard mix will hold it together.
Drizzle the icing over the top of the choux ring and decorate with diced candied fruit, chocolate buttons or sprinkles of your choice.
Recipe: Tony Rodd