70g Calbourne Water Mill,
strong white flour
2 medium eggs, beaten
1medium egg, separated
1 tsp white wine vinegar
¼ tsp caster sugar
75ml Oil of Wight rapeseed oil
75ml sunflower oil
1 tsp tomato puree
1tsp Worcester sauce
2 drops tabasco sauce
250g fresh prepared Bembridge crab meat
1. Preheat oven to 200C / Gas mark 6.
2. Sieve the flour onto a piece of greaseproof paper.
3. Pour the water into a small saucepan, add the butter and heat gently until the butter is melted. Bring to the boil. Tip in the flour and stir to form a soft ball.
4. Remove the pan from the heat and beat paste for 1 minute. Leave to cool slightly.
5. Beat in the eggs, to form a stiff paste.
6. Spoon the pastry into a piping bag fitted with a 2cm plain nozzle, pipe medium size pieces on to the baking tray.
7. Bake in the pre heated oven for 10 minutes, then reduce the temperature to 180C/Gas Mark 5 and cook for a further 20 minutes until golden brown.
8. Remove from the oven and pierce the underneath of the buns, return to the oven for a further 5 minutes to allow the steam to escape. Leave to cool on a wire tray.
1. Put the egg yolk into a bowl. Whisk in the white wine vinegar and sugar. Slowly add the 2 oils drop by drop whisking constantly. The mayonnaise will thicken and have a glossy sheen.
2. Add the tomato puree, Worcester sauce, tabasco sauce and a pinch of salt.
3. Stir in the crab meat.
4. Cut the cold choux buns in half and fill with the crab mayonnaise.
5. Serve with mixed salad leaves and some Isle of Wight red and orange tomatoes.
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