For the choux pastry
- 50g butter
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
- 300ml milk
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.