Mini Strawberry Choux Buns

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    342
based on 2 ratings

Impress your guests with this delicious crunchy choux bun recipe, made with a fresh strawberry and sweet cream filling. Perfect for an afternoon tea treat!

recipe updated Dec 11, 2024

Ingredients

  • Butter icon
    Butter
    150 g
  • All purpose flour icon
    All purpose flour
    55 g
  • Strawberries icon
    Strawberries
    200 g
  • Strawberries icon
    Strawberries
    as needed
  • Demerara sugar icon
    Demerara sugar
    100 g
  • All purpose flour icon
    All purpose flour
    125 g
  • Salt icon
    Salt
    as needed
  • Water icon
    Water
    100 g
  • Egg icon
    Egg
    2
  • Whipping cream icon
    Whipping cream
    300 g
  • Caster sugar icon
    Caster sugar
    150 g

Tools

  • kCook icon Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 180°C
  2. Grease and line a clean baking tray with parchment paper
  3. Attach the Creaming Beater
  4. Add butter, demerara sugar, all purpose flour and salt to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 2 min, Speed 2
  7. Line a clean work surface with parchment paper
  8. Place dough on work surface
  9. Cover with parchment paper
  10. Roll until 2mm thick
  11. Chill in freezer until needed
  12. Clean Cooking Chef bowl
  13. Attach the Creaming Beater
  14. Add water and butter to the Cooking Chef XL Bowl
  15. Heat with splashguard fitted - 30 sec, 100°C, Speed OFF
  16. Then add all purpose flour to the Cooking Chef XL Bowl
  17. Cook with splashguard fitted - 1 min, 100°C, Speed 3
  18. Mix with splashguard fitted - 3 min, Speed 1
  19. Mix with splashguard fitted - 1 min, Speed 4
  20. Add egg to the Cooking Chef XL Bowl gradually while machine is running
  21. Mix with splashguard fitted - 30 sec, Speed Max
  22. Transfer mixture to piping bag
  23. Pipe mixture onto baking tray
  24. Remove the chilled craquelin dough from the freezer
  25. Cut into rounds
  26. Place shaped dough on pastry
  27. Bake then reduce heat - 15 min, 180°C
  28. Bake - 10 min, 150°C
  29. Remove from oven and let cool
  30. Clean Cooking Chef bowl
  31. Attach the Whisk
  32. Add whipping cream and caster sugar to the Cooking Chef XL Bowl
  33. Mix with splashguard fitted - 1 min, Speed Max
  34. Transfer 3 Tbsp of the cream into a piping bag fitted with a small star tip and set aside
  35. Add strawberries to the Cooking Chef XL Bowl
  36. Fold until combined
  37. Transfer cream to piping bag then set aside
  38. Using a knife, poke a hole at the bottom of each choux bun
  39. Take the piping bag containing the strawberry cream
  40. Pipe the cream into the bottom of each choux bun until full
  41. Pipe a small rosette of the sweet cream on top
  42. Top with strawberries
  43. Serve
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