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54 Baking
Choux buns and éclairs with a
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Mandarin cream
1
Whip the cream with the
vanilla sugar until stiff. Drain
the fruit, and scatter some inside
each bun/éclair. Fill a piping bag
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with the cream, and pipe onto
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Place the lid on top, and
dredge with icing sugar.
Cherry cream
1
Drain the cherries and retain
the juice.
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the juice into a small pan
(adding water if necessary), add
the sugar and bring to the boil.
3
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cold cherry juice or water.
Add to the hot liquid in the pan,
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cherries, remove from the heat
and set to one side to cool.
4
Whip the cream for half a
minute, then sift in the icing
sugar and vanilla sugar. Con-
tinue to whip until stiff.
5
Fill the buns/éclairs with the
cold cherries, and spoon
some of the whipped cream on
top. Place a lid on top of each,
and served dredged in icing
sugar.
Continued
Ingredients
Filling:
Mandarin cream
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3 tsp vanilla sugar
A small tin of mandarin
oranges
Icing sugar
Cherry cream
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cherries
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3 tsp vanilla sugar
Icing sugar
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