Peach and vanilla choux ring

Preheat the oven to 200°C (400°F, gas mark 6). Put the choux pastry into a piping bag fitted with a 1 cm (½ in) plain nozzle. Pipe a ring of choux pastry, 20 cm (8 in) in diameter, onto a non-stick baking sheet. Pipe a second ring inside and touching the first one, then pipe a third ring on top.

Bake for 25–30 minutes or until well risen and golden brown. Using a sharp knife, cut the choux ring in half horizontally. Place the top half, cut side up, on another baking sheet. Return both halves to the oven to bake for a further 3 minutes, to dry out the centres. Transfer to a wire rack to cool.

In a mixing bowl, whip the cream with the fromage frais and vanilla extract until thick. Fold in the chopped peaches.

Just before serving, spoon the peach mixture onto the base of the pastry ring, and replace the top of the ring. Place the filled choux ring on a serving plate. Dust with the icing sugar and decorate with the raspberries and gooseberries.