Strawberry & white chocolate choux buns

Strawberry & white chocolate choux buns

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Prep: 30 mins Cook: 30 mins - 35 mins

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 and extra info

Nutrition: per serving

  • kcal177
  • fat11g
  • saturates6g
  • carbs15g
  • sugars5g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

    For the choux pastry

    • 50g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 75g plain flour
    • 2 large eggs
      Eggs

      Egg

      egg

      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

      Milk

      mill-k

      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
    • 125g small strawberries, halved
    • dusting of icing sugar (optional)

    Method

    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.

    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.

    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.

    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.

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    Comments, questions and tips

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    Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
    misslulu
    10th Jun, 2016
    Have frozen cream filled choux buns before could you freeze these with the custard filling then you could add fruit when defrosted.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.