Strawberry Choux Puffs

 

These light pastry buns filled with strawberries and cream are a delight. Another perfect way to use fresh strawberries in the summer.

 

Strawberry Choux Puffs
Prepares: 8 puffs
 
  • Preparation time: 50 minutes
  • Cooking time: 35 minutes

  • Ingredients
  • For the choux buns
  • 65g (2¼ oz) butter, cut into cubes (¼ cup, or ½ stick)
  • 70g (2½ oz) plain/cake and pastry flour (½ cup)

  • 2 eggs, large (U.K.)/extra large (N.A.), lightly beaten

  • For the filling
  • 300ml (10 fl oz) double/whipping cream or heavy cream (1¼ cups)
  • 14g (½ oz) caster/white sugar (1 tbsp)
  • ¼ tsp vanilla extract
  • 285–340g (10–12 oz) strawberries (1 pint punnet, or about 2 cups)
  • icing/powdered sugar for dusting

  • You will also need a large baking sheet, lined with parchment paper


  1. Method
  2. For the choux buns
  3. Preheat the oven to 220°C (425°F) (gas 7).

  4. First, sift the flour onto a piece of kitchen paper or parchment paper.

  5. Now measure the butter into a small heavy-based pan and add 150ml (5 fl oz) (⅔ cup) of cold water. Melt the butter over a medium heat and then bring the mixture quickly to the boil. Immediately remove from the heat and tip in the flour, stirring vigorously with a wooden spoon to combine. Now cook this over a low heat for 3–5 minutes, stirring constantly. The mixture will form a soft ball. Remove from the heat, transfer the mixture to a mixing bowl, and leave to cool slightly, about 3 minutes.

  6. Using an electric whisk, gradually add the eggs, whisking well between each addition, until a smooth, shiny paste is reached. (Using an electric whisk will allow air to be incorporated into the mixture as the eggs are added.)

  7. Pipe or spoon eight mounds onto the lined tray, spacing well apart. Bake in the centre of the oven for 10 minutes, then reduce the temperature to 190°C (375°F) (gas 5) and cook for a further 15–20 minutes. The buns should be a lovely golden brown.

  8. Remove from the oven and pierce a small slit into each choux bun, using a small sharp knife, to allow the steam to escape. Return them to the oven for 4–5 minutes for the centres to dry out.
  9. Remove from the oven and transfer to a wire rack to cool. Then halve each bun, cutting at an angle, and remove any uncooked pastry. They are now ready to be filled.

  10. For the filling
  11. Whip the cream, sugar, and vanilla extract together until soft peaks form.

  12. Wash, hull and thickly slice the strawberries. Pat dry and then gently fold into the cream.

  13. Remove the tops of the choux buns and fill them with the strawberries and cream. Put their tops back and then dust over with the icing/powdered sugar, using a small sieve.

  14. Note
  15. These are best eaten within a few hours. Once filled with the cream mixture, the pastry will tend to soften.

 

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