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Strawberry & white chocolate choux buns

Strawberry & white chocolate choux buns

A star rating of 5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • More effort
  • Serves 8

Fill light choux pastry with a creamy vanilla custard and Greek yogurt filling then finish with fresh fruit for a lower-sugar afternoon tea treat

Nutrition: per serving
NutrientUnit
kcal177
fat11g
saturates6g
carbs15g
sugars5g
fibre1g
protein5g
salt0.3g
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Ingredients

For the choux pastry

  • 50g butter
  • 75g plain flour
  • 2 large eggs
  • 1 tbsp flaked almonds (optional)

For the filling

  • 2 tbsp custard powder
  • 300ml milk
  • ½ tsp sugar free vanilla extract
  • 150ml Greek yogurt
  • 15g coarsely grated white chocolate
  • 125g small strawberries , halved
  • dusting of icing sugar (optional)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, January 2015

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A star rating of 5 out of 5.2 ratings
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