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
- Method
- For the choux buns
- Preheat the oven to 220°C (425°F) (gas 7).
- First, sift the flour onto a piece of kitchen paper or parchment paper.
- 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.
- 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.)
- 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.
- 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.
- 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.
- For the filling
- Whip the cream, sugar, and vanilla extract together until soft peaks form.
- Wash, hull and thickly slice the strawberries. Pat dry and then gently fold into the cream.
- 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.
- Note
- These are best eaten within a few hours. Once filled with the cream mixture, the pastry will tend to soften.