Richard Bertinet served up delicious Choux Swans with Chantilly Cream on James Martin’s Saturday Morning.

The ingredients for the choux pastry are: 125g plain flour, 225g or ml water, 60g butter, ½ tsp salt, 4 eggs and plus 1 egg, beaten with a pinch of salt, for glazing.

For the Chantilly Cream: 250g double cream, 2 tbsp caster sugar and a few drops of vanilla extract or rosewater (optional).

See recipes by Richard in his book titled: Patisserie Maison: The step-by-step guide to simple sweet pastries for the home baker available from Amazon now.