Raspberry fruit choux
Ingredients
- Semi-finished Pruvé soft choux pastry
- Single cream
- Whipped cream
- Pink fondant icing
- Kiwi fruit
- Raspberries
- Gelatine glaze
Method
Slice off a quarter of the choux pastry from the top. Cover this lid in pink fondant icing. Fill the pastry with single cream and whipped cream. Place little dots around the opening using a plain nozzle. Decorate using fresh raspberries and a slice of kiwi fruit. Cover in gelatine glaze.
