1 tablespoon freeze dried blueberry powder (you can use fresh blueberries or blueberry jam instead)
250 gm dark chocolate
Crystalised violets
Method
Sift the flour onto a sheet of baking paper.
Combine the water, salt and butter in a medium saucepan and heat over medium heat until just boiling. Remove immediately from the heat, add all the flour at once and stir vigorously with a wooden spoon to combine.
Return the saucepan to the heat and beat vigorously over a low heat for 30 seconds or until the mixture is smooth and starts to pull away from the sides of the pan and a flour film forms on the bottom of the pan Remove the saucepan from the heat and set aside for 3-5 minutes or until cooled slightly.
Use a fork to whisk together the 3 eggs. Add about one-quarter of the whisked eggs to the flour mixture at a time beating well with the wooden spoon until well combined and smooth after each addition. Use a fork to lightly whisk the extra egg and gradually add to the flour mixture a teaspoon at a time and beating well after each addition until the mixture is thick, shiny and falls heavily from the spoon. You may not need to use all of the last egg.
You can add the egg using a mixer, but I get better results by hand
Pipe into 10cm lines with 3cm spacing between each and bake immediately in a 200C oven (180 fan forced) for 20 minutes. Smooth any lumps in the pastry with a wet finger before baking.
Let the buns cool to room temperature before using.
Melt the chocolate in a heatproof bowl – 1 minute at a time on medium in the microwave, stirring in between each minute. Or over a saucepan of simmering water.
Whip the cream, the coconut sugar and the blueberry until firm peaks form.
Slice the coconut sugar choux buns in half, pipe the cream on to the inside of the bottom half, then dip the top half in the melted chocolate and gently place on top. Decorate with the crystalised violets and allow to set.
