Strawberry Choux Puffs

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These pastries remind me of Paris. Visit any patisserie and you’re bound to come across these in one form or another. The recipe is an involved one but well worth the time and effort when the results are this good.

Strawberry Choux Puffs
Serves 12
Print
Prep Time
30 min
Cook Time
20 min
Total Time
3 hr 50 min
Prep Time
30 min
Cook Time
20 min
Total Time
3 hr 50 min
Choux Pastry
  1. 100ml Water
  2. 100ml Milk
  3. 80g Unsalted butter
  4. Pinch of salt
  5. 1 tbsp Caster Sugar
  6. 120g Plain flour
  7. 2 Large free-range eggs
Pastry Cream
  1. 300ml Milk
  2. 1 Vanilla pod, split
  3. 3 Free-range egg yolks
  4. 75G Caster sugar
  5. 1 tbsp Cornflour
To finish
  1. 50g Flaked almonds
  2. 225g Strawberries, washed and hulled
  3. 300ml Double cream
  4. 75g Icing sugar
  5. 1 Vanilla pod, split
Instructions
  1. For the pastry cream. Place the egg yolks into a bowl and scrape the seeds from the vanilla pod, add to the eggs and reserve the pod. Add the sugar and the cornflour to the bowl and whisk together until smooth. Place the milk and vanilla pod in a saucepan and bring to the boil. Once boiling, pour a little over the eggs, whisking all the time before adding the rest of the milk. Place the contents of the bowl back into the pan and cook over a medium heat until the consistency reaches very thick custard. Pour the cream into a clean bowl, leave to cool and cover the surface with cling film. Refrigerate for 2-3 hours until fully cold.
  2. For the Choux pastry. Preheat your oven to 180C. In a saucepan, pour in the milk and water. Cut the butter into small cubes and add to the pan along with the sugar and salt. Set the heat to medium, just enough to melt the butter. Once the butter has melted, remove the pan from the heat and vigorously beat in the flour.
  3. Place the pan back over a medium heat and stir constantly. The mix should thicken and dry out into a ball of pastry. Lower the heat and using the back of the spoon, rotate the pastry ball around the base of the pan to dry it out further. Tip the pastry into a bowl and leave to cool slightly.
  4. Add the eggs, one at a time, beating thoroughly into the pastry until smooth and combined. Once all the eggs have been used, place the pastry into a piping bag fitted with a plain nozzle. Line a baking tray with non-stick parchment paper or silicone paper and pipe 12 oval shapes 8cm in length. Sprinkle with a few flaked almonds and bake in the oven for 20 minutes, or until the choux pastry is golden brown and crispy. Leave to cool fully on a wire rack.
  5. Add the double cream and icing sugar to a bowl, scrape the seeds from the vanilla pod and add to the bowl. Whip the cream until soft peaks form and the cream just holds its shape. Take 3 tbsp of the cream and fold into the pastry cream. Reserve the rest of the whipped cream in a piping bag fitted with a star nozzle.
  6. To serve, slice each strawberry into three vertically. Using a serrated knife, slice the choux buns in half horizontally. Place the base of the choux bun onto a serving plate and spoon enough pastry cream onto the base to lightly cover. Stand the three strawberry pieces on top of the cream and pipe the whipped cream over the top of the strawberries. Place the top of the choux bun onto the cream and repeat with the remaining buns. Serve at once.
Artisan Traveller https://www.artisantraveller.com/

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