Strawberry & cream choux buns

Name: Strawberry & cream choux buns
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 400 g strawberries, halved (or sliced if large); 6 tbsp icing sugar, plus extra for dusting; 2 tbsp lemon juice; 150 ml Essential Double Cream; 50 g fresh custard

The classic summertime duo makes these glamorous buns irresistible. Choux pastry is easier than you might think – and unlike éclairs, these don’t require a piping bag.

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Serves6
CourseDessert
Prepare25 mins
Cook50 mins
Total time1 hr 15 mins
Pluscooling

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400g strawberries, halved (or sliced if large)
6 tbsp icing sugar, plus extra for dusting
2 tbsp lemon juice
150ml Essential Double Cream
50g fresh custard

For the choux pastry

70g Essential Plain Flour
50g unsalted butter
2 eggs, lightly beaten

Preheat the oven to 220°C, gas mark 7, and line a large baking tray with parchment. For the choux pastry, sift the flour into a large bowl and add a pinch of salt. Put the butter and 120ml water in a medium pan; melt over a medium heat. Increase the heat, bring to the boil, then very quickly tip in all the flour, take off the heat and beat really well with a wooden spoon until smooth and glossy (1⁄2-1 minute). It should come away from the sides of the pan and cling to the spoon; if it doesn’t, put it back over a high heat for up to 1 minute, beating constantly, until it does.
Off the heat, add a little beaten egg and beat well. Gradually add more, beating continuously, until the mixture is thick, shiny and drops off the spoon in 3 seconds (you may not need it all). Use a large spoon to dollop 6 mounds of the mixture onto the baking tray. Don’t worry about any little peaks. (If making in advance, cover and chill for up to 2 days.)
Bake for 20 minutes, then reduce the oven temperature to 190oC, gas mark 5, and bake for a further 15-18 minutes, until puffed up, golden and hollow-sounding when tapped. Use a serrated knife to carefully cut each warm bun in half horizontally, then arrange on the tray, cut-side up. Return to the oven for 1-2 minutes, to ensure the centres are dry. Set aside until cooled completely. (They will keep in an airtight container for up to 2 days, but will benefit from being crisped up in the oven.)
Meanwhile, put the berries in a pan with 4 tbsp icing sugar, the lemon juice and a pinch of salt. Heat gently, stirring to dissolve the sugar, then bring to a simmer. Cover and cook for 3 minutes until syrupy. Transfer to a bowl and set aside to cool. (If making ahead, cover and chill for up to 3 days.)
In a bowl, use a balloon whisk to whip the cream and remaining 2 tbsp icing sugar to almost firm peaks, then fold through the custard and 1 tbsp syrup from the strawberries. Spoon some of the syrupy strawberries onto the base of each bun, then top with cream, followed by the lids. Dust over a little extra icing sugar and serve right away.