Sharing recipe: Crispy Hazelnut Choux Buns

Preheat the oven to 170°C.

To make the hazelnut cream, whip the soya cooking cream alternative until stiff. Delicately fold into the Hazelnut Greek Style Soya yoghurt alternative and transfer to the fridge.

To make the cracker, mix together the flour and brown sugar, then mix in the softened butter. Spread the mixture between two sheets of greaseproof paper and using a rolling pin to make the mixture 2 mm in thickness. Transfer to the fridge.

To make the choux pastry, bring the Mild Soya drink and butter (cut into cubes) to the boil in a saucepan. Add the flour, salt and sugar, then stir for 5 minutes over a medium heat to form a paste. Remove the saucepan from the heat and add the flax seeds and 130 ml of water, and stir. Whisk until the pastry is soft and smooth. Form the pastry into small balls and place on baking parchment.

Remove the cracker from the fridge and cut into small discs with a cutter the same size as the choux. Place each disc on top of each chou and press down gently.
Place in the oven for 30 minutes.

When the choux are cooked and cooled, garnish with the hazelnut cream and sprinkle with icing sugar.