- 115 g butter, plus extra for greasing
- 1 cup water
- A pinch of salt
- 140 g flour
- 4 free-range eggs
- 150 g ripe gooseberries
- 1 cup cream
- 50 g icing sugar, sifted, plus extra for dusting
Preheat the oven to 180°C. Place a saucepan over a medium to low heat and melt the butter and water until combined. Remove from the heat and mix in the salt and flour.
Beat in the eggs, one at a time, to form a smooth batter. Drop spoonfuls of batter onto a greased baking tray and bake for 15 to 20 minutes, or until the dough puffs ups and turns golden in colour.
Remove from the oven and leave to rest briefly. Purée the gooseberries to a rough consistency and whip the cream until stiff peaks form. Fold the gooseberries, along with the icing sugar, into the cream until combined.
Cut the pastry puffs in half, taking care not to go all the way through, and spoon in the gooseberry cream. Serve with a good dusting of icing sugar.
Per serving: 2720.9 kJ, 12 g protein, 48.4 g fat, 44.6 g carbs
A perfect tea-time treat. Make a batch of pastry in advance and leave aside until ready to bake.