Pastries Dessert
Recipes - Strawberry Cream Buns Recipe
Ingredients
For
the choux pastry
For the filling and topping
Method:
-
To
make the pastry, sift the flour and salt on to a
sheet
of
greaseproof
(waxed) paper. Heat the water and butter in a
saucepan until the butter melts.
-
Bring to the boil.
Remove from the heat and add the flour all in one
go. Beat with a wooden spoon until the mixture is
smooth and leaves the sides of the pan clean. Remove
from the heat and allow to cool slightly.
-
Beat in
the eggs a little at a time, beating well after each
addition, until smooth and glossy but still holding
its shape. Put 15 ml/1 tbsp of the mixture,
well apart, on greased baking (cookie) sheets.
-
Bake
in a preheated oven at 220°C/425°F/gas mark 7
for 1 0 minutes. Reduce the heat to 180°C/350°F/gas mark 4 and
continue cooking
for a
further
20 minutes until puffy and a rich golden brown.
-
Transfer to a wire rack
and make a slit in the side
of
each bun
to allow the steam to escape.
-
To make the filling, reserve a few strawberries with
stalks on for decoration and chop the remainder. Mix
with the caster sugar and lemon juice.
-
Whip the
cream until stiff and fold in the strawberry
mixture. Use to fill the choux buns.
-
Pile on a
serving plate, dust with a little sifted icing sugar
and decorate with the reserved strawberries.
Desserts
Recipes - Strawberry Cream Buns Recipe