Strawberry Choux Buns



Impress your guests with this delicious choux bun recipe, made with a fresh strawberry and vanilla cream filling.

8 buns

Preparation - 30 minutes
Bake - 30 minutes


For the choux pastry:

- 50g of butter

- 125ml of water

- 75g of flour

- 2 large eggs

For the strawberry & cream filling:

- 500ml of double cream

- 30g of icing sugar

- 1 vanilla pod (seeds scraped out)

- 200g of fresh strawberries (sliced)

Strawberry Choux Buns

1 - Line a large baking tray with baking parchment and heat the oven to 200°C FAN 180°C Gas mark 6.

2 - Place the butter and 125ml water in a medium saucepan over a medium heat and allow the butter to melt.

3 - Bring it to the boil, then take off the heat and tip in all the flour. Using a wooden spoon, beat in the flour until it comes together and the mixture has formed a ball. Cool the mixture for about 5 minutes, then beat in the eggs, until smooth and glossy.

4 - Using couple of spoons or a piping bag, spoon the mixture on to a baking tray in 8 equal size buns. Bake for 30 minutes until risen and golden brown. Take out of the oven and allow to cool.

5 - Using an electric mixer, beat the cream, icing sugar and vanilla into stiff peaks.

6 -Slice the buns in half, then spoon or pipe some of the whipped cream inside one half. Add some sliced strawberries and top with the other half of the bun.

Strawberry Choux Buns

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