Begin by making the craquelin, mix the flour, sugar and butter together in a bowl, using your fingertips rub the ingredients together until they resemble breadcrumbs.

Then press the breadcrumbs together until they form a dough. Place the dough between two sheets of greaseproof paper and roll out the dough until it's 2mm thick. Place the dough on a baking tray, still covered in the greaseproof paper and put it in the freezer.

After about 30 minutes, remove the craquelin from the freezer and cut out 10 x 3cm rings and 10 x 5cm rings. Return the craquelin discs to the freezer.

Then make the gooseberry compote, top and tail the gooseberries and place them in a saucepan with the sugar. Bring the gooseberries and sugar to a boil and mash them so it becomes a bit pulpy. After the gooseberries have come up to boil add the beer and stir, place in a jar and leave to cool.

Next make the choux pastry, preheat the oven to 180C (160C Fan) Gas 4 and line two baking trays with baking parchment, draw 10 circles of 3cm on one tray and 10 circles of 5cm on the other tray, turn the paper over so the circles are on the reverse.

Put the butter, salt, sugar and 120ml water in a medium pan over a medium-high heat. Once the butter has melted and the mixture is at a rolling boil, add the flour and quickly stir together with a wooden spoon until the mixture forms a dough.

With the pan still on a low heat, stir vigorously for 2 minutes, then tip the dough into a bowl and beat for a few minutes until it stops steaming. These two actions help to cook the flour and dry out the dough, which in turn helps it to absorb more egg. This helps the choux pastry to expand properly as it bakes.

Add the eggs, one at a time, beating until fully absorbed before adding the next. Depending on the flour used and how much water evaporated as you made the dough, the choux pastry will need varying amounts of egg, so the above is given as a guide.

With this recipe I usually add two eggs and then very slowly start adding the remaining egg, checking the texture of the dough after each addition. You are looking for a dough that has a shine and when it is lifted from the bowl, it should fall from the spatula in a ribbon that forms a "V" shape. If the dough doesn't contain enough egg, it won't expand properly and will be prone to cracking as it bakes; if there is too much egg, the dough won't hold its shape and will collapse as it bakes.

To prevent the dough from drying out and forming a skin, immediately put the dough into a piping bag with a 1.5cm plain round piping tip fitted.

Pipe blobs of choux pastry on the prepared baking trays so that the pastry fills the circles you have drawn.

Top each choux pastry round with a corresponding sized craquelin disc and place the trays of choux pastry in the oven to cook for 30 minutes until the choux has risen and the craquelin is golden. You may find you need to turn the trays after 15 minutes to ensure the pastry colours evenly.

Turn off the oven and leave the choux pastry in the oven for 30 minutes.

To make the creme chantilly, place the cream, vanilla and sifted icing sugar into a large bowl and whip the cream until it hold stiff peaks.

To make the fondant icing, place it in a bowl and add the beer, place one third of the icing in one bowl and colour it a light shade of pink. Take the other icing and colour it in a dark shade of pink. You want quite a stiff fondant that doesn't fall down the sides of the buns when you coat them.

Take the choux buns out of the oven and allow them to cool, as they are cooling pierce a hole in the bottom of all 20 buns, so that the gooseberry compote and creme chantilly can be piped in.

Fill the cooled choux buns with a teaspoon of gooseberry compote and then fill them with the chantilly cream.

Dip the top of a large choux bun in the dark pink fondant icing, let any excess drip off by holding the bun upside down. Place the bun on a cooling rack and dip a small bun in the pale pink icing and allow the excess to drip off. Place the small bun on top of a large bun and leave them to set.

Repeat this step with the remaining 9 religieuse.

These are best eaten within 24 hours of making as the choux will become soft and the fondant icing will weep when they are kept in the fridge.