Have a set of electric beaters ready to go. Put
the butter and 200ml cold water into a medium
saucepan and bring to a rolling boil. Take off the
heat and immediately tip in the flour and salt.
Beat for 30 secs or until you have a smooth paste
that leaves the sides of the pan. Tip onto a dinner
plate, spread out and leave to cool.
Heat oven to 200C/fan 180C/gas 6 and line
a large baking sheet with non-stick baking paper.
Once the paste has cooled, return to the pan. Add
the eggs a little at a time and, using the beaters,
totally incorporate the egg before adding the
next batch. Keep going until you have a smooth, glossy paste that drops easily from a spoon.
Using two dessertspoons, spoon the mix onto
the sheet in 6 large even, round-ish blobs. Bake for
20-25 mins, until dark golden and risen. When
cool enough to handle, poke a small hole in the
bottom of each using a knife or teaspoon handle
(this lets the steam out, preventing them from
getting soggy). Return to the oven for 5 more mins,
then cool on a wire rack. At this point, the buns can
be cooled and kept in an airtight container for up
to 3 days, or frozen for up to a month. Refresh in
a hot oven for 5 mins and cool before using.
To make the sauce, heat all the ingredients together in a small pan for 5 mins, stirring now
and again until silky and smooth.
For the cream filling, softly whip the cream,
sugar and wine together in a large bowl – stop
before it’s completely whipped, as it will continue
to firm up as you fill the buns.
Split the buns along the middle. Spoon in
the cream, tuck in slices of peach and a few
blueberries and serve straight away with a
drizzle of the caramel sauce.