DOCUMENT

83 Ingredients For the morello cherry and cream filling: 350 (530) g morello cherries from a jar (drained weight) 100 (150) ml morello cherry juice (from the jar) 40 (60) g caster sugar 1 (1½) tbsp. cornflour ½ (1) tbsp. water 500 (750) ml thickened cream 30 (40) g icing sugar 8 (12) g vanilla sugar For sprinkling: 1 tbsp. icing sugar Accessories: Piping bag Star nozzle, 12 mm Preparation for morello cherry and cream filling Drain the cherries and keep the juice. Bring the cherry juice and sugar to the boil. Mix the cornflour with some water and stir it into the hot liquid. Bring to the boil, add the cherries and then chill. Beat the cream for around ½ minute. Sift the icing sugar and mix it together with the vanilla sugar. Add the sugar mix to the cream and beat until stiff. Fill the bottom halves of the choux buns with the cherry mixture. Pour the cream into a piping bag and pipe the cream onto the cherries. Place the top halves on top of the filling and dust with icing sugar to serve.