Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
75g plain flour
2 large eggs
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
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
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)
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.
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.
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.
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