Strawberry and elderflower choux buns

Elderflower is everywhere at the moment, huge clumps of the distinctive white flowers can be seen at the side of the road wherever you travel through the British countryside. Yet the simple act of picking these flowers to make cordial is full of differing opinions.

Some say harvest first thing in the morning, before the insects have been able to collect the pollen. Others advise harvesting at the end of a warm sunny day. Small flowers with a mixture of buds yet to bloom are said to make the best cordial, while certain recipes require flowers in full bloom. One thing they all agree on though is that you should never pick elderflower on day when it has rained.

So when you have picked your elderflower on a sunny day and made your cordial, you can use it to create these strawberry and elderflower choux buns. You could of course just buy some elderflower cordial for this recipe and it will taste just as delicious.

Strawberry and elderflower is a classic pairing and they complement each other beautifully. Sometimes elderflower can be overpowering, but the sweet strawberries and the crisp choux pastry help to temper the strong floral flavour.

Generally choux pastry should be eaten within a few hours of filling as it has a tendency to become soft. You can make most of the components in advance as everything will keep well. The compote will keep for up to a week, the craquelin can be stored in the freezer for a month and the choux can be cooked and then frozen. To use the frozen choux just thaw before cooking in the oven for 5–10 minutes to crisp up.