Gooseberry ptyś-style choux bun with elderflower and gooseberry compote

Put the gooseberries, sugar and picked elderflower in a pan. If using fresh gooseberries, cut them in half. If you have time, leave it covered for 6-8 hours at room temperature to macerate

While the gooseberries macerate, start the craquelin. Cream together the butter and sugar in the bowl of the stand mixer with the paddle attachment fitted for 2 minutes

Mix in the flour and salt

Roll out the dough between two non-stick mats, sheets of greaseproof paper, or on a lightly floured work top until 3–5 mm thick

Transfer the dough to a baking paper-lined oven tray, then freeze the sheet until solid, about 4 hours

Once the compote has macerated, cook it on a low heat until the fruit is broken down, but is not too mushy

Strain through a sieve to extract some of the syrup, then set both the syrup and the compote aside to cool

For the choux pastry, slowly bring the water, milk, sugar, salt and butter to the boil. When the butter is melted, and the mixture is boiling, take it off the heat

Add the flour and mix well with a spatula till all incorporated

Cook out on a low heat for 1 minute, then place in the bowl of a stand mixer. Leave it to cool to about 55°C

Using the paddle attachment of the stand mixer, beat in the egg in about 5 increments, letting each one mix in before adding the next one. You may not need the full amount – we are looking for a shiny dough with dropping consistency

Preheat the oven to 170°C (150°C fan)

Put the dough into a piping bag. Pipe 3 cm wide, 55 g each, choux pastry buns

Cut out 5 cm disks from the frozen craquelin dough. Place a disk of craquelin on top of each bun 

Bake the buns for about 25–30 minutes, or until fully risen, golden and fully cooked. Set aside to cool 

For the whipped cream, whisk together all the ingredients to soft peaks, then transfer to a piping bag

To assemble, cut a choux bun in half. Place some compote in the bottom of the bun, then pipe on a generous amount of cream

Use a spoon to make a hole in the cream, and fill with more of the compote. Drizzle over some of the syrup

Top with the choux pastry lid, then sprinkle with icing sugar