These crisp choux-pastry buns have a frangipane and homemade raspberry jam filling – all topped off with white glacé icing and a truffle cherry.
Make the jam. Put the raspberries and sugar into a medium pan over a low heat. Stir gently until the juices start to run and the sugar has dissolved.
Increase the heat and bring to the boil, then add the butter and boil rapidly, stirring continuously, for about 8–10 minutes, until the mixture is thick and jammy. Pour into a heatproof bowl, leave to cool, then cover and chill.
To make the choux pastry, heat the oven to 200°C/180°C fan/400°F/Gas 6. Sift both flours into a bowl and set aside.
Put the butter, salt and sugar into a medium pan with 300ml of water. Set over a low heat and stir frequently until the butter has melted.
Increase the heat and quickly bring the mixture to the boil, then remove from the heat and tip in the sifted flour. Beat rapidly to a thick, glossy paste.
Return the pan to a low heat and beat gently for 1 minute, until the paste is very smooth, glossy and leaves the sides of the pan clean. Tip the mixture into the bowl of a stand mixer fitted with the whisk and leave to cool until barely warm.
Then, whisk in the eggs a little at a time, beating well after each addition, to make a thick, shiny dough that holds its shape.
Transfer the dough to a large piping bag fitted with a 1.5cm plain nozzle. Pipe 5cm mounds of choux dough onto the lined baking sheet, spacing the mounds about 5cm apart. Smooth down any peaks with a wet finger.
Bake for about 25 minutes, until the buns are well risen, golden brown and crisp. Turn off the oven. Skewer a small hole in one side of each bun to release the steam, then return the buns to the oven for 10 minutes, with the oven door slightly open. Transfer to a wire rack and leave to cool.
Make the frangipane crème pâtissière. Beat the eggs with the sugar in a heatproof bowl until very smooth and creamy, then sift in the ground almonds, plain flour and cornflour and mix.
Heat the milk with the butter in a medium pan over a medium heat, until the butter has melted and the mixture is steaming hot. Pour the mixture onto the egg mixture in a thin, steady stream, stirring continuously until combined.
Return the mixture to the pan and stir over a medium heat until it comes to the boil and is thick and smooth. Remove from the heat and stir in the vanilla and almond extracts. Transfer to a heatproof bowl, leave to cool, then cover and chill until firm enough to pipe.
Make the truffles. Heat the cream in a small pan over a low heat, until it just boils. Then, pour it over the dark chocolate. Leave the chocolate to melt for 2 minutes, then stir very gently until smooth.
Add the icing sugar and the kirsch to taste. Cover and chill until firm. Then, roll a hazelnut-sized piece of the mixture between your palms to make a ball. Place the ball on the lined plate. Repeat to make 1 truffle for each bun, then cover and chill until very firm.
Melt the white chocolate very gently in a heatproof bowl. Stir until smooth, then add enough red food-colouring gel to give the chocolate a cherry-pink colour. One at a time, dip the truffles in the pink chocolate to coat, then chill until set.
To assemble the choux buns, transfer the frangipane crème pâtissière to a large piping bag fitted with a 7mm plain nozzle and pipe into the buns through the steam hole until each bun is about three quarters full.
Transfer the jam to a small piping bag fitted with a 2mm nozzle or a squeezy piping bottle and pipe the jam into the centre of each bun to fill.
Mix the icing sugar with enough lemon juice to make a very smooth, thick glacé icing. One at a time, dip in the tops of the buns. Place them right side up on a serving plate and top each with a truffle.