Vanilla ice-cream puffs with berry coulis

IngredientsFor the choux buns:

60g (2oz) butter
75g (2½oz) plain flour
2 medium eggs
For the filling:

500ml carton vanilla ice cream
For the coulis:

380g packet/carton summer berry frozen fruitsFinely zested rind of 1 orange
50g (1¾oz) caster sugar

Large piping bag, fitted with 1cm (½in)-diameter piping tube Baking sheet, lined with silicone liner or baking parchment

Method To make the choux buns:

1.Set the oven to Gas Mark 7 or 220°C.

2.Pour 150ml (¼ pint) water into a pan and add the butter. Place the pan over a medium heat and stir until the butter melts. Increase the heat and bring the mixture to a rapid boil. Remove from the heat and tip in the flour. Beat the mixture until it forms a ball and comes away from the sides of the pan.

3.Leave the mixture to cool for at least 10 minutes, then beat in the eggs. Fill the piping bag with the mixture and pipe about 16-20 balls, about the size of walnuts on to the lined baking sheet. Place above the centre of the oven and bake for 15-20 minutes until the buns have risen and are a pale-golden colour.

4.Remove from the oven and pierce each bun with a skewer, or fine knife, to allow team to escape, then return to the oven to bake for a further 5 minutes until the buns are crisp. Transfer to a wire rack to cool.

5.Cut each bun almost fully in half. Remove any soft mixture from the centres, using a teaspoon. Fill the buns with the ice cream, then place them in freezer container. They will freeze for up to 1 month.

6.To serve: Make the coulis by heating the frozen fruits with the orange zest and caster sugar over a low heat, stirring occasionally until the fruit defrosts. Increase heat and bring mixture to the boil. Cover pan and simmer for 10 minutes. Press the fruit through a fine sieve. Scrape the mixture underneath the sieve into the pulp to thicken it. Stir until evenly mixed, then allow it to cool completely.

7.Remove choux balls from the freezer and allow them to soften for about 10 minutes, then stack them in serving dishes and spoon some coulis over.