Rainbow Choux Buns

Choux Pastry

• 80 g unsalted butter, diced
• 10 g caster sugar
• 150 g water
• 1 pinch fine sea salt
• 120 g strong white bread flour
• 3 large eggs

Filling

• 50 g icing sugar
• 200 g fresh raspberries
  o frozen raspberries, defrosted
• 350 g double cream

Icing

• 250 g icing sugar
• water, for icing
• 4 food colouring pastes