This week is The Great British Bake Off semi final, and it’s patisserie week – YUM! To celebrate I teamed up with Clarence Court eggs to make utterly delicious chouxnuts – a choux pastry doughnut, filled with an utterly delicious crème diplomat, a lighter, fluffier version of a crème pâtissière. They look and taste amazing, but are actually pretty simple to make. And using Clarence Court eggs, so rich and golden, makes these chouxnuts extra delicious. Find the recipe here and give it a go, you’ll love them!