Recipes

First make the choux

Sieve the flour, salt and sugar together twice onto a sheet of parchment

Beat the water and butter together in a pan, when the butter has melted turn up the heat and bring to a rolling boil. Shoot the flour into the pan as quickly as you can and stir and whip it all together to form a paste. Remove from the heat and keep whipping with a wooden spoon or spatula. Beat the eggs together and gradually beat into the paste. The paste should look glossy but hold its shape on the end of the spoon.

Preheat the oven to 180c/350f/gas4, Circotherm 170c

Brush a baking sheet with a little melted butter, splash with a little water and then spoon or pipe the mixture into a large ring.

Bake for 25-30 minutes until puffed and golden.

Remove and cool on a rack.

Lemon curd

Mix together the lemon zest, juice, sugar and egg yolks in a medium bowl, place over gentle steaming water and stir until thickened. When the mixture starts to thicken start to stir in the butter. Strain through a metal sieve into a bowl, cover and cool.

Candied Lemon

Cut the lemon strips into fine julienne and place in a small pan with the sugar and water. Bring to the boil and then simmer gently until the liquid is reduced by three-quarters.

To assemble

Cut the choux ring in half. Mix the whipped cream with half the lemon curd. Spoon the cream between the two halves, top with the lid, finish with a drizzle of the syrup and some zest, dust with icing sugar.