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Bright Side Stories - Cath Kidston
Manon LaGreve holding Mini Choux with Cherries and Vanilla Crème Mousseline
Flour Power: Manon’s Mini Choux with Cherries and Vanilla Crème Mousseline

Recipe inspired by The Great British Bake Off

Manon LaGreve holding Mini Choux with Cherries and Vanilla Crème Mousseline

In celebration of our Showstopper of a limited-edition collaboration, Cath Kidston X The Great British Bake Off, we have teamed up with baker, and former Bake Off contestant, Manon Lagrève for a series of recipes inspired by the collection.

This delicious recipe for Mini Choux with Cherries and Vanilla Crème Mousseline is inspired by our uplifting Flour Power affirmation from the collection and makes the perfect desert for entertaining – or treating yourself.


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For the choux;
  • 150ml water
  • 120g plain flour
  • 80g salted butter
  • 3 large eggs
  • 2 teaspoons sugar
For the crème mousseline;
  • 400ml whole milk
  • 4 egg yolks (freeze egg whites for later)
  • 75g caster sugar
  • 30g plain flour
  • 1 tablespoon vanilla paste
  • 150ml double cream
  • 12 black cherries
Cath Kidston x GBBO oven gloves next to a tray of choux dough



  • 1. Make the choux. Warm up the water with the butter and sugar until the butter has fully melted in the pan. Remove from the heat and add the flour all together in one go. Cook off the steam for a couple of minutes, until you have a ball of dough.

  • 2. Use a food processor or an electric mixer and whisk the dough for a few seconds to give it more elasticity and remove the rest of the steam. Then add the eggs one by one to finish the choux pastry.

  • 3. Fill up a piping bag with the choux pastry, put some baking paper on top of a baking tray and stick it down by piping a little blob on each corner of the baking tray. Make little blobs of 3 - 4 cm circumference, spacing them 2 cm apart.

  • 4. Brush on some whisked egg with a pastry brush and use a fork to flatten the top of the choux.

  • 5. Bake at 200C for 15 to 18 minutes. Once baked, quickly open the oven to let the steam out and leave the choux to dry for another 20 minutes.

  • 6. Make the crème pâtissière in a bowl, add the sugar and the egg yolks and whisk it for a couple of minutes. Add the flour and set aside. Bring the milk to boil and pour over the eggs, constantly whisking. Return to the pan and cook on medium heat for a few minutes, until it thickens. Pour onto a bowl to cool down completely, cover with cling film.

  • 7. When the crème pâtissière has cooled, pour into the bowl of a stand mixer, add the cream and whisk it together for a couple of minutes until you get a smooth and airy cream. Add to a piping bag with a star nozzle.

  • 8. Cut the choux ¾ from the bottom, then fill with some crème mousseline, half a cherry and top with some crème mousseline and the top of the choux.

  • 9. Sprinkle with icing sugar and serve.

Recipe inspired by The Great British Bake Off

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