Fill light choux pastry with creamy vanilla custard and Greek yogurt filling then finish with fresh fruit for a lower-sugar afternoon tea treat
INGREDIENTS
- For the choux pastry
- 50g butter
- 75g plain flour
- 2 large eggs
- 1 tbsp flaked almonds (optional)
- For the filling
- 2 tbsp custard powder
- 300ml milk
- ½ tsp sugar-free vanilla extract
- 150ml Greek yogurt
- 15g coarsely grated white chocolate
- 125g small strawberries, halved
- a dusting of icing sugar (optional)
METHOD
STEP 1
Line a large baking tray with baking paper. Heat oven to 200C, 180C fan gas 6. Heat the butter in a nonstick pan with 125ml water until melted. Increase the heat until boiling then remove from the heat and quickly beat in the flour until the mixture comes together as a ball. Cool for 5 mins then beat the eggs with 1 tbsp water then beat into the pastry a little at a time to make a thick glossy mix.
STEP 2
Spoon onto the baking tray in 8 equal size blobs then add the almonds if using poking them into the mixture. Bake for 25-30 mins until well risen and golden. Take from the oven make a slash in the sides and return to the oven for 5 mins more to dry out.
STEP 3
While baking makes the filling. Mix the custard powder with a little of the milk then, with the remaining milk and vanilla put in a nonstick pan and cook, stirring over the heat until thickened. Stand for 5 mins then beat in the yogurt and set aside to cool, stirring frequently to make sure a skin doesn’t form. When cold, stir in the grated chocolate.
STEP 4
Reserve 1 tbsp of the custard mix then use the rest to fill the buns. Distribute all but 8 halves of strawberries between the buns, then blob a little of the remaining custard filling on top and add the reserved strawberries. Lightly dust with the icing sugar before serving if you like.
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