Strawberry & cream choux buns

Name: Strawberry & cream choux buns
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 400 g strawberries, halved (or sliced if large); 6 tbsp icing sugar, plus extra for dusting; 2 tbsp lemon juice; 150 ml Essential Double Cream; 50 g fresh custard

The classic summertime duo makes these glamorous buns irresistible. Choux pastry is easier than you might think – and unlike éclairs, these don’t require a piping bag.

0 out of 5 stars(0) Rate this recipe

Serves6
CourseDessert
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Pluscooling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

400g strawberries, halved (or sliced if large)
6 tbsp icing sugar, plus extra for dusting
2 tbsp lemon juice
150ml Essential Double Cream
50g fresh custard

For the choux pastry

70g Essential Plain Flour
50g unsalted butter
2 eggs, lightly beaten

Method

Preheat the oven to 220°C, gas mark 7, and line a large baking tray with parchment. For the choux pastry, sift the flour into a large bowl and add a pinch of salt. Put the butter and 120ml water in a medium pan; melt over a medium heat. Increase the heat, bring to the boil, then very quickly tip in all the flour, take off the heat and beat really well with a wooden spoon until smooth and glossy (1⁄2-1 minute). It should come away from the sides of the pan and cling to the spoon; if it doesn’t, put it back over a high heat for up to 1 minute, beating constantly, until it does.
Off the heat, add a little beaten egg and beat well. Gradually add more, beating continuously, until the mixture is thick, shiny and drops off the spoon in 3 seconds (you may not need it all). Use a large spoon to dollop 6 mounds of the mixture onto the baking tray. Don’t worry about any little peaks. (If making in advance, cover and chill for up to 2 days.)
Bake for 20 minutes, then reduce the oven temperature to 190oC, gas mark 5, and bake for a further 15-18 minutes, until puffed up, golden and hollow-sounding when tapped. Use a serrated knife to carefully cut each warm bun in half horizontally, then arrange on the tray, cut-side up. Return to the oven for 1-2 minutes, to ensure the centres are dry. Set aside until cooled completely. (They will keep in an airtight container for up to 2 days, but will benefit from being crisped up in the oven.)
Meanwhile, put the berries in a pan with 4 tbsp icing sugar, the lemon juice and a pinch of salt. Heat gently, stirring to dissolve the sugar, then bring to a simmer. Cover and cook for 3 minutes until syrupy. Transfer to a bowl and set aside to cool. (If making ahead, cover and chill for up to 3 days.)
In a bowl, use a balloon whisk to whip the cream and remaining 2 tbsp icing sugar to almost firm peaks, then fold through the custard and 1 tbsp syrup from the strawberries. Spoon some of the syrupy strawberries onto the base of each bun, then top with cream, followed by the lids. Dust over a little extra icing sugar and serve right away.