Strawberry & white chocolate choux buns
Ingredients
- Step 1 50g butter
- Step 2 75g plain flour
- Step 3 2 large eggs
- Step 4 1 tbsp flaked almonds (optional)
- Step 5 2 tbsp custard powder
- Step 6 300ml milk
- Step 7 ½ tsp sugar free vanilla extract
- Step 8 150ml Greek yogurt
- Step 9 15g coarsely grated white chocolate
- Step 10 125g small strawberries , halved
- Step 11 dusting of icing sugar (optional)
Calories: 177
Carbohydrate: 15 g
Protein: 5 g
Fat: 11 g
Cook time: 65 minutes
Prep time: 30 minutes
Total time: 95 minutes
Servings: 8
TAGS
Afternoon tea
Dessert
Treat
British
Afternoon tea
Choux pastry
Low sugar
Low sugar baking
Low sugar dessert
Pastry
Sara Buenfeld
Winter
Directions
- 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.