Strawberry Choux Buns

Strawberry Choux Buns | A Dutchie Baking

Summer is about over, but while I can still get strawberries for a reasonable price, I’ll chomp ’em down without shame. Strawberries are best with a bit of whipped cream so I combined them both in a lovely fluffy choux bun.


Strawberry Choux Buns | A Dutchie Baking

These buns are perfect to make for afternoon tea, they’re delicate and delicious. Best served with some proper tea! I’ve recently gotten into green tea, I never like the flavor but something apparently clicked where I love it now. Matcha is still too grassy for me though. I found this amazing shop in Coevorden (the Netherlands) where they sold art-related tea, so I am now the proud owner of “Mona Lisa’s Smile” tea and “Vermeer’s Street” tea. Both are equally yummy and I’m sad because the end is in sight for both of ’em. What’s your favorite tea and would you serve it with these buns?

Strawberry Choux Buns | A Dutchie BakingRecipe Strawberry Choux Buns 

First published in DUTCH the Magazine; yields 6 choux buns

1/3 cup water

1.4 oz. butter
1/3 cup plain flour
2 eggs

1 ½ cup whipping cream
1 ½ tablespoon caster sugar
½ teaspoon vanilla extract
heaped cup of chopped strawberries
3 small strawberries, halved

  1. Preheat the oven to 390 F/200 C.
  2. In a saucepan over medium heat, bring water and butter to a boil. Lower the heat and add the flour all at once. Stir with a wooden spoon for 1-2 minutes. Set aside to cool for 5 minutes. When cooled, add one egg at once and beat furiously with a wooden spoon until incorporated. Break another egg into a bowl and beat with a fork. Add a little to the mixture at a time while beating. The mixture is done when it just falls off the spoon (you might not need the whole second egg).
  3. Fill a piping bag fit with a large round nozzle with the batter. Pipe 6 even-sized heaps of the batter onto a baking tray lined with baking parchment. Bake in the oven for 25 minutes, then turn the oven off. Prick a hole in the bottom of each bun with a knife to let the steam out, then return to the oven for 15 minutes. Leave to cool completely.
  4. Whip the cream with the sugar and vanilla extract. Fill a piping bag fit with a star nozzle with the cream. Slice the bottom off each bun. Pipe cream onto the bottom half and into the top half of each bun. Top the bottom half with the chopped strawberries, then sandwich the top on. Pipe a rosette on top of each bun and top with a half strawberry. Serve on the same day.

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