For the choux pastry

  • 50g butter
  • 75g plain flour
  • 2 large eggs
  • 1 tbsp flaked almonds (optional)

For the filling

  • 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)

How to Make

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 and enjoy.

Nutrition: per serving

  • kcal177
  • fat11g
  • saturates6g
  • carbs15g
  • sugars5g
  • fibre1g
  • protein5g
  • salt0.3g

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