- Sieve the baking powder, flour together, add in the sugar and salt.Now add the flax seed powder to the warm water, mix it and keep aside.
- Heat the milk, butter in a heavy bottom pan and bring it to boil. Reduce the flame and add slowly the flour mixture, stir until the flour gets cooked and looks like a dough.Now add the flax seed mixture, and mix well.
- Transfer the dough to a mixing bowl. Let it cool down. Preheat the oven to 180C. Pipe rings on to a baking tray. Give a milk wash. Back for 10 -12 minutes.
- For Blue berry gel: Place the puree and sugar in a saucepan and bring to a boil. Dissolve the corn flour in water and add to the boiling puree.
- Cook for about 3 minutes remove from the heat and add lime juice cool completely before use.
- Blue Berry Mascarpone Cream: Whip everything together until become stiff peaks.
- Cut the prepared choux from the middle. Fill a maskpon cream into a piping bag and make a flower on the choux. Place the chopped black currant in between.
- Top with a layer of choux and garnish with maskpon cream and blue berry gel and serve.
