Strawberry choux buns

Yield: 1 servings

Measure Ingredient
50 grams St Ivel Mono; (2oz)
65 grams Plain flour; (2.5)
2 \N Eggs; beaten
300 millilitres Cold low fat custard or Greek yogurt; (0.5 pint)
300 grams Fresh strawberries; sliced (10oz)
25 grams Icing sugar; sifted (1oz)

Sift flour onto a plate. Put St Ivel Mono and 150ml (¼ pint) water into a saucepan and heat gently until fat has melted, then bring to a boil. Remove pan from heat, tip flour at once into hot liquid and beat thoroughly within wooden spoon, until mixture is smooth and forms a ball in centre of pan. Leave to cool for a couple of minutes.

Beat eggs little at a time, adding only enough to give a piping consistency, beating well after each addition.

Put pastry into a piping bag fitted with a 1cm/⅕ inch plain nozzle and pipe 20-24 walnut-sized balls onto a damped baking sheet.

Bake in a pre-heated oven at 200C / 400F / Gas 6 for 15-20 mins, until risen, golden brown and crisp.

Remove from oven, make a short slit in the side of each bun to allow steam to escape and cool on a wire rack.

When cool, fill each choux bun with some custard or yogurt and strawberry slices.

Arrange on a serving plate, sprinkle with sifted icing sugar and serve immediately.

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