Categories: July

Ingredients

• 150g plain flour
• 3/4 tsp salt
• 100g butter, cut into cubes
• 4 large eggs
• 500g mascarpone
• 200g tub Greek yogurt
• 300g ready-made custard
• 100g golden caster sugar
• 1 tsp vanilla extract
• 500g strawberries
• 2 tbsp. unrefined golden icing sugar, to dust

Directions

1. The day before, make the choux buns. Preheat the oven to 200˚C/fan 180˚C/gas 6. Sieve the flour onto a large sheet of greaseproof paper.

2. Put 250ml cold water into a pan with the salt and butter. Heat it gently, then as soon as the butter is melted and the liquid is bubbling, add the flour to the pan. Use a wooden spoon to stir it together until the mixture forms a ball and comes away from the sides of the pan. Turn off the heat, then tip the mixture into a large bowl. Set aside to cool for 5 minutes.

3. Top a large baking sheet with a sheet of baking paper. Crack the eggs into a jug and mix with a fork. Pour some of the egg mixture into the flour mixture and beat well with a wooden spoon. Repeat until all the egg is combined, and the mixture is shiny and smooth.

4. Dollop 12 tablespoonfuls of the mixture onto the lined baking sheet, well spaced apart. Bake for 20 minutes – don’t open the oven door. Turn off the oven and leave them in the oven for 15 minutes.

5. Take the buns out off the oven and turn each one over. Pierce each bun with a skewer. Put the buns back into the warm oven without turning it on, and leave them for about 15 minutes.

6. Put the buns on a wire rack to cool. Using a serrated knife, cut each bun in half, then put into paper cases. Store in an airtight container until ready to use.

7. Make the filling. Put the mascarpone in a large bowl and mix until smooth. Stir in the Greek yogurt, custard, sugar and vanilla.

8. Hull the strawberries, then halve.

9. Add the mascarpone mixture to the buns, add some strawberries, then put the lid on top. Dust with icing sugar and serve.

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