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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

  • Prep: 30 mins
    Cook: 35 mins
  • Serves 8
  • More effort
  • Serves 8
  • More effort
  • Calories 177
  • Carbohydrates 15
  • Saturated Fat 6
  • Sugar 5
  • Protein 5
  • Fat 11
  • Fibre 1
  • Salt 0.3

Nutrition per serving

  • Calories 177
  • Carbohydrates 15
  • Saturated Fat 6
  • Sugar 5
  • Protein 5
  • Fat 11
  • Fibre 1
  • Salt 0.3

Ingredients

  • 50g butter
  • 75g plain flour
  • 2 large eggs
  • 1 tbsp flaked almonds (optional)
  • 2 tbsp custard powder
  • 300ml milk
  • 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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