Strawberry and white chocolate choux buns
Strawberry & white chocolate choux buns
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
- Serves 8
- Moderately easy
Nutrition per serving
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Calories 177
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Carbohydrates 15
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Saturated Fat 6
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Sugar 5
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Protein 5
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Fat 11
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Fiber 1
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Salt 0.3
Ingredients
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50g butter
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75g plain flour
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2 large eggs
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1 tbsp flaked almonds (optional)
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2 tbsp custard powder
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300ml milk
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½ tsp sugar free vanilla extract
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150ml Greek yogurt
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15g coarsely grated white chocolate
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125g small strawberries, halved
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dusting of icing sugar (optional)
Method
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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.
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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.
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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.
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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.