Step-by-step method

At a glance

First we make choux pastry, which is cooked in a saucepan, piped onto a baking sheet, sprinkled with almonds and baked until golden, then left to cool completely. Meanwhile, we prepare a vanilla egg-yolk custard, which needs time and patience to thicken and cool. Finally, the custard is lightened with whipped cream, and together with strawberries it's used to fill the split buns.

1/8

Make the dough

Put the milk, water and butter in a saucepan and bring to the boil. Add the flour, sugar and salt, stirring well the whole time. The dough should form a ball that starts pulling away from the bottom and sides of the pan — that's how you know it's ready.

For this step
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100 milliliter
Fresh Whole Milk (3.5% Fat)

100 milliliter
Water

80 gram
Unsalted Butter

120 gram
All-purpose wheat flour

10 gram
Granulated Sugar

2 gram
Salt
2/8

Mix in the eggs

Transfer the dough to a bowl and let it cool slightly, then gradually beat in the eggs one at a time until the dough is smooth and glossy.

For this step
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4 piece
Chicken Eggs
3/8

Pipe the shapes

Fill a piping bag fitted with a round tip (about 2.5 cm) and pipe 'logs' roughly 8 cm long onto a baking sheet lined with baking paper. Leave plenty of space between each one, as the pastry puffs up quite a bit during baking.

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Sprinkle with almonds

Sprinkle the tops with chopped almonds.

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50 gram
Sliced Almonds
5/8

Bake

Bake in an oven preheated to 180 °C until golden, about 20 minutes. Remove from the oven and let cool completely before filling.
6/8

Make the crème pâtissière

Pour the milk into a saucepan. Split the vanilla pod lengthways, scrape the seeds into the milk and bring to the boil. Whisk together the egg yolks and sugar, then add the cornflour and whisk until the mixture turns pale yellow and thickens.

For this step
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400 gram
Fresh Whole Milk (3.5% Fat)

1 piece
Vanilla Bean

4 piece
Egg Yolk

80 gram
Granulated Sugar

30 gram
Cornstarch
7/8

Whisk in the butter

Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour everything back into the saucepan and bring to the boil, stirring all the time. Cook until the mixture thickens, then whisk in the butter. Cover with plastic wrap and leave to cool.

For this step
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25 gram
Unsalted Butter
8/8

Whip the cream

Whip the cream and fold it into the vanilla custard. Slice the baked buns in half and fill them with the cream and strawberries.

For this step
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250 gram
Whipping Cream 33%

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Strawberry Choux Buns

Name: Strawberry Choux Buns with Vanilla Custard
Prep time: 12 min
Cook time: 110 min
Total time: 147 min
Yield: 10
Cuisine: French
Ingredients: 105 gram Unsalted Butter; 4 piece Egg Yolk; 100 milliliter Fresh Whole Milk (3.5% Fat); 120 gram All-purpose wheat flour; 90 gram Granulated Sugar; 30 gram Cornstarch; 250 gram Whipping Cream 33%; 400 gram Fresh Whole Milk (3.5% Fat); 100 milliliter Water; 4 piece Chicken Eggs; 1 piece Vanilla Bean; 2 gram Salt; 50 gram Sliced Almonds

bohynekuchyne

Prep 12 min Cook 1 h 50 min

13 Ingredients

8 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Piping bag

Piping Bags 30x17 cm, 100 Pack 30 × 17 cm · 100 pcs per pack

Piping Bags 36x20 cm, 100-Pack 36 × 20 cm · 100 pcs per pack

Piping nozzle

JEM Decorating Tip – Open Star #13 (Small) #13

JEM Decorating Tip – Petal / Ruffle #104 #104

Baking sheet

Baking paper

About this recipe

Wonderful pastries made from choux dough, inspired by Ladurée. In the original they're called 'plaisirs gourmands' – gourmet delights. According to your suggestion on our Facebook page, though, they're better known as strawberry choux buns.

Vegetarian Desserts French To impress Indulgent treats

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Step-by-step method

At a glance

Make the dough

For this step

Mix in the eggs

For this step

Pipe the shapes

Sprinkle with almonds

For this step

Bake

Make the crème pâtissière

For this step

Whisk in the butter

For this step

Whip the cream

For this step

How it went

Nobody has tried this recipe yet

Strawberry Choux Buns

Ingredients — what you'll need

Equipment

About this recipe

Want a recipe like this every Thursday?

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