Strawberry Choux Buns
For the craquelin:
  • 150gms softenend butter
  • 150 gms caster sugar
  • 180 gms flour
  • ½tsp vanilla
  • 1tsp pink food coloring
For the Choux buns:
  • 1 cup water
  • ½ cup butter, cubed
  • 1 cup all-purpose flour
  • 4 eggs
For the Orange Cream & Strawberry filling:
  • ½ cup milk
  • ½ cup cream
  • 2 tbsp sugar
  • 2 egg yolks
  • 2tbsp sugar
  • ½ cup diced Strawberries
  1. Instructions:
  2. To make your craqueline, cream butter and sugar together till the mixture becomes pale.
  3. Add in vanilla essence and pink food color. Mix well. Now add in four combine everything.
  4. Roll this paste out to 1inch thickness on a baking sheet and put it in the freezer for 30mins.
  5. After its chilled, cut out circles of 3 inches.
  6. Next, pre heat your oven Preheat the oven to 200°C. Line a baking tray with parchment paper.
  7. To make the choux pastry for the choux buns, bring the water and butter to a boil in a saucepan set over medium heat. Using salted butter for the dough prevents the buns. from cracking. Take the mixture off the heat and add all the flour at once. Mix vigorously till the dough begins to come together and forms a ball. Make sure there are no flour pockets. Immediately set the saucepan on low heat and cook the dough for another 3–5 minutes. Doing this is essential because it dries out the excess water from the dough. You’ll know it is done when you see a thin layer of starch coating the bottom of the pan.
  8. Take the dough off the heat and let it cool before adding the eggs. (Adding eggs to the hot dough will cook and curdle the eggs.) To cool the dough put it in a stand mixer with a paddle attachment and let it run on slow for a few minutes. If you don’t have a stand mixer, keep mixing the dough with a wooden spoon to let the hot steam escape.
  9. Add the eggs, one at a time, mixing well after each addition. Once you’ve added the eggs the choux pastry may look like its falling apart. Just keep mixing until it comes together.
  10. Transfer the pastry to a piping bag fitted with a 1-cm round nozzle and pipe spheres. Dip your finger in cold water and even out the shape and smoothen the top.
  11. Bake the pastry for 10 minutes. Reduce the temperature to 165°C and bake for another 20 minutes until the choux buns become rich brown in colour. It is important to bake the éclairs at the temperatures mentioned. Do not open the oven door while they are baking, otherwise they will collapse. 11. Once the choux buns are done, open the oven door just a little bit and let them cool gradually.
  12. While the choux buns are cooling down, make your filling.
  13. For the filling:
  14. In a bowl, add in egg yolks and sugar. Whisk this really well and set aside.
  15. In a saucepan, add in milk and cream. Keep your stove on medium low heat and bring this to a simmer.
  16. Once it has simmered, take it off the heat and mix in vanilla.
  17. Very slowly add the milk and cream mixture to your egg yolk and sugar mixture and whisk continuously.
  18. Once everything is combined, put this back on the stove on low medium heat and keep stirring it. The mixture will be cooked when it starts to pop bubbles on top. Take it off the heat, strain it if needed.
  19. Let this cool down completely and then add in orange zest and fold in diced strawberries.
  20. Fill your choux buns with the orange and strawberry filling.
  21. Serve immediately and enjoy!
Recipe by Bake with Shivesh at