Choux Buns with Strawberry and Elderflower Diplomat Cream
Choux Buns
Craquelin
25g plain flour
25g castor sugar
20g soft butter
Rub together to a smooth paste. Place on a sheet of parchment in a sausage shape. Top with another piece of parchment and roll as thinly as you can. Place in freezer for 30 minutes.
Choux pastry
60g diced butter
120ml water
1 teaspoon sugar
Pinch salt
40g plain flour
40g strong bread flour
2 medium eggs
Set the oven to 180°c and line a baking tray with parchment paper.
Place the water and butter in a saucepan and simmer until butter has melted. Add the salt, sugar and flours and beat to a smooth paste over the heat for a minute. Cool the mixture. Beat in the eggs one at a time – the paste needs to be thick and pipable.
Pipe onto the baking tray – will make about 10 buns.
Cut the craquelin into rounds that will fit on the top of the bun.
Bake for 20 minutes or until golden brown.
Make a slit in the side of the bun when they’re hot and allow to cool on a wire rack.
Strawberry and elderflower diplomat cream
Crème patisserie
300 ml milk
3 egg yolks
100 g caster sugar
10 g plain flour, sieved
15g cornflour
25ml elderflower cordial
Simmer the milk. Whisk the egg yolks, sugar, cornflour and flour and then pour over milk. Whisk well and return to pan over low heat. Stir constantly until custard is thick. Add the elderflower cordial. Pour into a bowl and cover surface with cling, cool and chill.
200ml double cream
200g strawberries, hulled and finely chopped
Whip the cream and fold into the crème patisserie. Add the strawberries and then place in a piping bag. Pipe into the choux buns and serve.
