Strawberry & white chocolate choux buns Sara Buenfeld
Recipes

Strawberry & white chocolate choux buns

Strawberry & white chocolate choux buns Sara Buenfeld

For the choux pastry

  • 50g butter

    Butter

    butt-err
    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g plain flour
  • 2 large eggs

    Egg

    egg
    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp flaked almonds (optional)

For the filling

  • 2 tbsp custard powder
  • 300ml milk

    Milk

    mill-k
    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ tsp sugar free vanilla extract
  • 150ml Greek yogurt
  • 15g coarsely grated white chocolate

    White chocolate

    why-t chok-lit
    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 125g small strawberries, halved
  • dusting of icing sugar (optional)
  1. Line a large baking tray with baking paper. Heat oven to 200C, 180C fan gas 6. Heat the butter in a nonstick pan with 125ml water until melted. Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball. Cool 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little as a time to make a thick glossy mix.
  2. Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture. Bake for 25-30 mins until well risen and golden. Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.
  3. While baking make the filling. Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a non stick pan and cook, stirring over the heat until thickened. Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn’t form. When cold, stir in the grated chocolate.
  4. Reserve 1 tbsp of the custard mix then use the rest to fill the buns. Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries. Lightly dust with the icing sugar before serving if you like. http://mizan.fotoclubby.com