The resulting light, crisp shell of choux pastry is better than those I have made previously. Hers is now my go-to recipe for super-crisp eclairs and cream buns.
This was the week I also found the finest apricots of late summer. The size of a blackbird's egg, warm with glowing flesh that was the very essence of the fruit.
I made my first batch of choux buns at cookery school in Paris and was given the absurdly difficult task of piping them full of strawberry sorbet.
There's passion fruit in the filling, too, because it is gorgeous with anything citrus. You could make neat little buns if you have a piping bag in the kitchen.
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