Simon Rimmer served up delicious strawberry and caramel choux buns on Sunday Brunch.
The ingredients for the pastry are: 50g butter , 125ml water , 75g flour and 2 eggs.
For the filling: – 200g strawberries, 1 tsp vanilla, 200g crème fraiche, 20ml Cointreau, 60g sifted icing sugar and 200g whipped cream.
For the Caramel: 100ml water and 300g sugar.
To finish: decorate with pistachios and 200g of sliced strawberries.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.