1) First, make the choux pastry. Put the water, milk, butter, icing sugar and salt in a saucepan and bring the mixture to a boil. Simmer until the butter has melted, then tip in the flour and beat as fast as you can with a wooden spoon until the mixture pulls away from the sides of the pan and is smooth. Tip the mixture into a clean bowl and let it cool down slightly (approx. 10 minutes).

2) In a small bowl, whisk the eggs. When the mixture has cooled down, but it’s not cold, start adding the eggs a little bit at a time and beat well between each addition. You can do this using a wooden spoon, hand held mixer, stand mixer etc. You should end up with the smooth paste, which will be not too thick, but also not too runny. Please note, you might not need to use all the eggs, so we recommend you go slowly and judge the texture of the pastry as you go along.

3) Using a piping bag fitted with a decorative nozzle, pipe choux buns on a baking tray lined with parchment paper. You can pipe the buns as big or as small as you like, we piped them to the diameter of circa 7cm.

4) Sprinkle with some icing sugar and bake in the preheated oven at 180C / 160C fan for 15 minutes. The choux buns should be golden in colour so you will need to use your judgment a little bit to see if you’re happy with the bake. We recommend you don’t open the oven for the first 15 minutes of baking. Once baked, leave to cool completely. You might want to make a small cut into each of the choux buns for the remaining steam to escape.

5) To make raspberry creme patisserie, first, mix the fresh raspberries with water and the Griotte liquer until you get a smooth purée. Add the rest of the ingredients into a saucepan, but the cream, and pour in the purée. Bring the mixture to a boil and cook for about 2-3 minutes. Pour the mixture into a clean glass bowl, cover it with a cling film and let it cool down.

6) Once cool, whisk the patisserie with an electric whisk until smooth and lump-free. In a separate bowl, whip the double or whipping cream and then add it with a spatula into the raspberry mixture. Fold it  in gently.

7) Cut the choux buns in half so that you end up with two circles. Put the raspberry patisserie into a piping bag and pipe it on one half of each of the buns. Sprinkle with some frozen dried raspberries and cover with the other half of the bun.

8) Sprinkle the buns with the remaining frozen dried raspberries. You can gently crumble these using your fingers or you can place them in a sieve with larger holes and by shaking the sieve, the raspberries will start breaking into smaller pieces and should be able to go through the holes of the sieve.

9) Place the choux buns in the fridge for about an hour, then serve. Enjoy!