Cutlery Free Strawberry Choux Buns

Method

Step one

Preheat the oven to 170°C, 325°F, Gas 3.

Step two

For the choux pastry, place the water, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to the boil.

Step three

Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.

Step four

Turn the heat down to medium, return the pan to the hob and cook for about 1 minute, beating all the time, or until the mixture comes away from the edge of the pan.

Step five

Remove the pan from the heat, cover, and leave to cool slightly. Then gradually beat in the eggs until you have a smooth, dropping consistency dough.

Step six

Transfer the dough to a large piping bag fitted with a 1.5cm nozzle.

Step seven

Line a large baking tray with greaseproof paper and pipe on 20 buns, each about 2cm x 2cm long.

Step eight

Bake the pastry in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.

Step nine

When you are ready to fill the choux buns, add the Marvel Milk Powder to the milk and mix to a paste. Then add the cream and custard and whip until firm.

Step ten

Transfer the filling to a piping bag and fill the buns with cream filling and diced strawberries.

Tips

Some other filling ideas; cheese, meat, and fish, or fruits such as apricots, blueberries, and raspberries all work well with cream inside or on top of the Choux bun.