Strawberry Choux Buns
User Reviews
5
Strawberry Choux Buns
Description
These Strawberry Choux Buns start with a classic choux pastry made by cooking water, butter, flour, and salt into a batter, then beating in eggs until smooth and shiny. Piped or spooned into rounds and baked at a high temperature, the dough rises dramatically forming hollow centers with crisp, golden exteriors. This light, airy pastry serves as the perfect vessel for creamy fillings.
The filling consists of lightly sweetened whipping cream blended with crushed strawberries strained through a sieve to provide flavor and a smooth texture, avoiding seeds or chunks. The icing made from powdered sugar and strawberry juice adds a glossy, sweet finish enhancing the fruity character and visual appeal when drizzled or spread on top.
These buns combine the tender crispness of properly baked choux with a fresh strawberry cream that is pleasantly light and bright. They’re suitable as a dessert or special treat and showcase the contrast between the airy pastry and the rich, fruity filling and icing.
Ingredients
- 125 g butter 1/4oz
- 125 g plain flour 4oz
- 285 ml water ½ pint
- 4 egg free range
- Pinch salt
- For filling:
- 150 ml whipping cream
- 200 g strawberries crushed over a sieve
- 1 tbsp icing sugar
- for icing:
- 250 g icing sugar
- 50 ml strawberry juice from crushed strawberries
Instructions
- Preheat the oven to 220C/425F or gas mark 7.
- Grease and flour a 2 large flat baking trays to prevent the buns from sticking as they cook.
- Place the water and butter into a saucepan and heat until the butter has melted.
- Using a whisk mix in the flour and salt, and beat really well over a moderate heat until the mix begins to form into a soft ball.
- Remove from the heat and beat in the eggs one by one.
- At this stage you should have a smooth shiny paste.
- Using a couple of spoons or a piping bag, place rounds of the paste on the greased tray.
- Size is up to you, as long as you remember that if cooked properly, they will double in size, so leave enough room for them to expand.
- Bake in hot oven for ten minutes and then, without opening the oven door, turn the heat down to 190C/375F or gas mark 5.
- Leave to cook a further ten minutes before carefully opening the oven door.
- When the choux buns are golden brown and puffed to twice their original size, they are done.
- For best effect, turn the oven off when they are done and make an incision in the side of each bun then allow them to remain in the oven with the door open for another ten minutes to dry out.
- Then slide off onto a wire rack.
- Cut a lid from each choux bun and leave to cool. (If the buns are still a little gooey in the centre, return them to the turned-off oven for 5 minutes to dry out.)
- Now whip the cream and fold in the icing sugar and crushed drained strawberries. Reserve juice.
- Fill by spooning in the strawberry whipped cream and then replace the lids.
- To make icing, put icing sugar in a bowl and stir in reserved strawberry juice in 2-3 lots and spoon over the choux buns.
- Refrigerate for about 1 hr to chill and let the icing set. (If you can wait that long!)
User Reviews
Overall Rating
5
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