1Combine the cherries, sugar and 1 tablespoon water in a saucepan.
2Combine the cherries, sugar and 1 tablespoon water in a saucepan.
3Combine the cherries, sugar and 1 tablespoon water in a saucepan.
4Bring to a simmer, then cover and cook for 3 minutes on low.
5Bring to a simmer, then cover and cook for 3 minutes on low.
6Bring to a simmer, then cover and cook for 3 minutes on low.
7In a small bowl, mix together the cornstarch and lemon juice.
8In a small bowl, mix together the cornstarch and lemon juice.
9In a small bowl, mix together the cornstarch and lemon juice.
10Pour the cornstarch and lemon juice slurry into the boiling cherry liquid, then cook, stirring occasionally, until thick and shiny, 1 to 2 minutes.
11Pour the cornstarch and lemon juice slurry into the boiling cherry liquid, then cook, stirring occasionally, until thick and shiny, 1 to 2 minutes.
12Pour the cornstarch and lemon juice slurry into the boiling cherry liquid, then cook, stirring occasionally, until thick and shiny, 1 to 2 minutes.
13Pour the cherry compote into a clean container then leave to cool.
14Pour the cherry compote into a clean container then leave to cool.
15Pour the cherry compote into a clean container then leave to cool.
16Whisk together the egg, egg yolk, sugar, cornstarch, vanilla and salt in a small saucepan until well combined.
17Whisk together the egg, egg yolk, sugar, cornstarch, vanilla and salt in a small saucepan until well combined.
18Whisk together the egg, egg yolk, sugar, cornstarch, vanilla and salt in a small saucepan until well combined.
19Whisk in the milk, taking care to make sure it is smooth, paying extra attention to the edges of the saucepan.
20Whisk in the milk, taking care to make sure it is smooth, paying extra attention to the edges of the saucepan.
21Whisk in the milk, taking care to make sure it is smooth, paying extra attention to the edges of the saucepan.
22Cook the custard over medium heat, whisking continuously, until thickened, about 5 minutes.
23Cook the custard over medium heat, whisking continuously, until thickened, about 5 minutes.
24Cook the custard over medium heat, whisking continuously, until thickened, about 5 minutes.
25Once boiling, turn the heat down to low and whisk for 30 seconds longer.
26Once boiling, turn the heat down to low and whisk for 30 seconds longer.
27Once boiling, turn the heat down to low and whisk for 30 seconds longer.
28Whisk in the cold butter pieces 1 at a time, waiting until each piece is almost completely melted before adding the next.
29Whisk in the cold butter pieces 1 at a time, waiting until each piece is almost completely melted before adding the next.
30Whisk in the cold butter pieces 1 at a time, waiting until each piece is almost completely melted before adding the next.
31Pour the custard into a heatproof container and press plastic wrap or parchment paper directly against its surface to prevent a skin from forming.
32Pour the custard into a heatproof container and press plastic wrap or parchment paper directly against its surface to prevent a skin from forming.
33Pour the custard into a heatproof container and press plastic wrap or parchment paper directly against its surface to prevent a skin from forming.
34Once cool to the touch, refrigerate the custard to cool completely.
35Once cool to the touch, refrigerate the custard to cool completely.
36Once cool to the touch, refrigerate the custard to cool completely.
37While the custard chills, make the choux by heating the oven to 425 degrees.
38While the custard chills, make the choux by heating the oven to 425 degrees.
39While the custard chills, make the choux by heating the oven to 425 degrees.
40Line the bottoms of two 8-inch round cake pans with parchment paper.
41Line the bottoms of two 8-inch round cake pans with parchment paper.
42Line the bottoms of two 8-inch round cake pans with parchment paper.
43In a medium saucepan, combine the butter, sugar, salt and ½ cup/120 milliliters water.
44In a medium saucepan, combine the butter, sugar, salt and ½ cup/120 milliliters water.
45In a medium saucepan, combine the butter, sugar, salt and ½ cup/120 milliliters water.
46Heat over medium until all the butter has melted and the mixture is just simmering.
47Heat over medium until all the butter has melted and the mixture is just simmering.
48Heat over medium until all the butter has melted and the mixture is just simmering.
49Adjust the heat to low, then sift over the flour and baking powder.
50Adjust the heat to low, then sift over the flour and baking powder.
51Adjust the heat to low, then sift over the flour and baking powder.
52Immediately stir to form a very thick paste.
53Immediately stir to form a very thick paste.
54Immediately stir to form a very thick paste.
55Raise the heat to medium and continue stirring for 30 to 60 seconds until the mixture is dry and leaves a crusty film in the pan.
56Raise the heat to medium and continue stirring for 30 to 60 seconds until the mixture is dry and leaves a crusty film in the pan.
57Raise the heat to medium and continue stirring for 30 to 60 seconds until the mixture is dry and leaves a crusty film in the pan.
58Transfer the choux mixture to the bowl of a stand mixer and leave to cool for 10 to 15 minutes, stirring every now and again to help the steam release.
59Transfer the choux mixture to the bowl of a stand mixer and leave to cool for 10 to 15 minutes, stirring every now and again to help the steam release.
60Transfer the choux mixture to the bowl of a stand mixer and leave to cool for 10 to 15 minutes, stirring every now and again to help the steam release.
61Using the paddle attachment, beat in the eggs one by one, mixing until completely smooth and combined each time.
62Using the paddle attachment, beat in the eggs one by one, mixing until completely smooth and combined each time.
63Using the paddle attachment, beat in the eggs one by one, mixing until completely smooth and combined each time.
64Divide the mixture evenly between the prepared pans and spread with an offset spatula or spoon, leaving the tops slightly rough and wavy.
65Divide the mixture evenly between the prepared pans and spread with an offset spatula or spoon, leaving the tops slightly rough and wavy.
66Divide the mixture evenly between the prepared pans and spread with an offset spatula or spoon, leaving the tops slightly rough and wavy.
67Bake for 20 minutes, then turn the oven down to 400 degrees and bake until well peaked, golden and crisp, 15 to 20 minutes more.
68Bake for 20 minutes, then turn the oven down to 400 degrees and bake until well peaked, golden and crisp, 15 to 20 minutes more.
69Bake for 20 minutes, then turn the oven down to 400 degrees and bake until well peaked, golden and crisp, 15 to 20 minutes more.
70Leave the choux to cool completely in the pans on a cooling rack.
71Leave the choux to cool completely in the pans on a cooling rack.
72Leave the choux to cool completely in the pans on a cooling rack.
73Once cool, remove the less wiggly choux from the pan.
74Once cool, remove the less wiggly choux from the pan.
75Once cool, remove the less wiggly choux from the pan.
76If you have an 8-inch springform pan, use it for assembly, lining the bottom and sides with parchment. Otherwise, use the pan from which you removed the choux.
77If you have an 8-inch springform pan, use it for assembly, lining the bottom and sides with parchment. Otherwise, use the pan from which you removed the choux.
78If you have an 8-inch springform pan, use it for assembly, lining the bottom and sides with parchment. Otherwise, use the pan from which you removed the choux.
79Place the choux in the lined pan bottom side down. If it doesn’t have a flat bottom, gently press the choux down flat against the pan to form the base.
80Place the choux in the lined pan bottom side down. If it doesn’t have a flat bottom, gently press the choux down flat against the pan to form the base.
81Place the choux in the lined pan bottom side down. If it doesn’t have a flat bottom, gently press the choux down flat against the pan to form the base.
82In a large bowl, beat the cooled custard with a spatula until smooth and shiny.
83In a large bowl, beat the cooled custard with a spatula until smooth and shiny.
84In a large bowl, beat the cooled custard with a spatula until smooth and shiny.
85In a separate bowl, whisk the cream until it forms soft peaks.
86In a separate bowl, whisk the cream until it forms soft peaks.
87In a separate bowl, whisk the cream until it forms soft peaks.
Ingredients
275 g ripe sweet cherries, halved and pitted
275 g ripe sweet cherries, halved and pitted
275 g ripe sweet cherries, halved and pitted
3 tbsp granulated or caster (superfine) sugar
3 tbsp granulated or caster (superfine) sugar
3 tbsp granulated or caster (superfine) sugar
1 tbsp cornstarch
1 tbsp cornstarch
1 tbsp cornstarch
2 tsp lemon juice
2 tsp lemon juice
2 tsp lemon juice
1 large egg
1 large egg
1 large egg
1 large egg yolk
1 large egg yolk
1 large egg yolk
100 g granulated or caster (superfine) sugar
100 g granulated or caster (superfine) sugar
100 g granulated or caster (superfine) sugar
3 tbsp cornstarch
3 tbsp cornstarch
3 tbsp cornstarch
1 tbsp vanilla extract
1 tbsp vanilla extract
1 tbsp vanilla extract
1 pinch fine sea salt
1 pinch fine sea salt
1 pinch fine sea salt
360 ml whole milk
360 ml whole milk
360 ml whole milk
126 g cold unsalted butter, cut into 1½-inch pieces
126 g cold unsalted butter, cut into 1½-inch pieces
126 g cold unsalted butter, cut into 1½-inch pieces
120 ml heavy cream
120 ml heavy cream
120 ml heavy cream
55 g unsalted butter
55 g unsalted butter
55 g unsalted butter
1 tsp granulated sugar or caster (superfine) sugar
1 tsp granulated sugar or caster (superfine) sugar
1 tsp granulated sugar or caster (superfine) sugar
0.25 tsp fine sea salt
0.25 tsp fine sea salt
0.25 tsp fine sea salt
90 g all-purpose flour
90 g all-purpose flour
90 g all-purpose flour
0.5 tsp baking powder
0.5 tsp baking powder
0.5 tsp baking powder
3 large eggs
3 large eggs
3 large eggs
Equipment
saucepansmall bowlclean containerstand mixerpaddle attachment8-inch round cake pansparchment paperoffset spatula or spooncooling rackspringform pan
Tips
When making the custard, whisk continuously until thickened.
When adding butter to the custard, add one piece at a time, waiting until each piece is almost completely melted before adding the next.
Press plastic wrap or parchment paper directly against the surface of the custard to prevent a skin from forming.
When whipping cream, aim for soft peaks where the cream just about holds its own weight.