Choux with Cream and Red Fruits

This recipe combines the delicate crispiness of choux pastry with the refreshing sweetness of fresh berries and creamy filling.

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Ingredients:

For the Choux Pastry:
125ml water
50g unsalted butter
75g plain flour, sifted
4 large eggs, lightly beaten
Pinch of salt
For the Cream:
250ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
For the Filling:
200g mixed fresh berries (strawberries, raspberries, blueberries)
1 tablespoon icing sugar (optional)
Instructions:

Make the Choux Pastry:
In a saucepan, bring the water, butter, and salt to a rolling boil.
Remove from the heat and immediately stir in the flour all at once.

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