Clementine & cream choux ring

Pre-heat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper and draw a 20cm-wide circle on it with a pencil, then turn the paper over so that the pencil ring is underneath.

Sift the flour into a bowl, ready to add to the other ingredients all at once. Cut the butter into small cubes and put in a pan with 150ml water and a pinch of salt. Heat until the butter melts, then bring to a full, rolling boil. Immediately remove the pan from the heat and tip in all the flour.

Beat with a wooden spoon until the mixture forms a ball of dough, leaving the sides of the pan clean. Tip into a bowl. Leave to cool for 15 minutes.

Gradually beat the eggs into the dough using an electric hand mixer or a wooden spoon. Put the mixture in a freezer bag and snip off one corner with scissors, then squeeze out 12 similar-sized blobs of dough to form a circle on the baking paper, following the pencil outline.

Sprinkle the almonds on top. Bake for 35 minutes, without opening the oven, until puffed up and golden. Remove from oven and make a small hole in each bun using a small, sharp knife – this allows the steam to escape. Return to the oven for 5 minutes. Cool on a wire rack.

Whip the cream and Cointreau together until the mixture holds its shape.

Carefully slice the choux ring in half widthways. Spread the cream mixture on the bottom half, add the clementines or satsumas, then replace the top layer. Dust with icing sugar.