ad 🎂 RECIPE 🎂 I couldn’t be more excited to be sharing with you the limited-edition collaboration between @cathkidston and @britishbakeoff! And not only is Bake Off back on TV, but now you can have your own souvenirs of the tent at home! I love baking something special every week to eat whilst watching the show, and this week, for Flour Power, I have made some of my mini choux, with cherries and a vanilla crème mousseline. On your marks, get set ... Ingredients For the choux; 150g water 120g plain flour 80g salted butter 3 large eggs 2 teaspoons sugar For the crème mousseline; 400ml whole milk 4 egg yolks (freeze egg whites for later) 75g caster sugar 30g plain flour 1 tablespoon vanilla paste 150ml double cream 12 black cherries Method Make the choux. Warm up the water with the butter and sugar until the butter has fully melted in the pan. Remove from the heat and add the flour all together in one go. Cook off the steam for a couple of minutes, until you have a ball of dough. Use a food processor or an electric mixer and whisk the dough for a few seconds to give it more elasticity and remove the rest of the steam. Then add the eggs one by one to finish the choux pastry. Fill up a piping bag with the choux pastry, put some baking paper on top of a baking tray and stick it down by piping a little blob on each corner of the baking tray. Make little blobs of 3 - 4 cm circumference, spacing them 2 cm apart. Brush on some whisked egg with a pastry brush and use a fork to flatten the top of the choux. Bake at 200C for 15 to 18 minutes. Once baked, quickly open the oven to let the steam out and leave the choux to dry for another 20 minutes. [Continued in comments] #thegreatbritishbakeoff #bakeoff #cathkidston #easybaking #gbbo #chouxpastry #frenchbaking #patisserie #frenchpatisserie #bakingreels #bakersgonnabake