Strawberry season has arrived on the farm which has inspired Heather to share her recipe for fruity choux puffs. They’re almost like a profiterole with a crunchy biscuit top and filling of your choice. We of course recommend filling them with fresh strawberries you have picked yourself from our Strawberry Experience tunnels. This recipe is in two parts, one for the choux puffs and one for the biscuit topping. Enjoy!

 

Part 1 – Ingredients:

75g Wessex Mill Plain Flour

75g Dales Dairies Butter

75g British Caster Sugar

Part 2 Ingredients

60g Dales Dairies Butter

1tsp British Caster Sugar

3 Free Range Eggs

180ml Water

Plus- Your choice of fruity filling. 

 

Part 1 Method

1) Place all 3 ingredients in a bowl together, rub until a breadcrumb mixture is formed and then bring together in a dough.

2) Roll out the dough to be 2-3mm thick. Cut out in to small disks with a diameter of around 3-4cm. 

3)Put to one side ready to place on top of the puffs to add the crunchy texture.

Part 2 Method

1) Preheat oven to 180°C, line two baking trays and spray or use a brush to wash with water.

2) In a saucepan, place the water, butter and sugar until the butter has melted then bring to a boil.

3) Add the flour and beat with a wooden spoon hard and fast for two minutes to aerate as much as possible (also helps prevent bingo wings). The mixture should form a batter which comes away from the pan.

4) Transfer this mix to a bowl and add one egg at a time with an electric whisk. The dough will become smooth and glossy.

5) Place around 16 equal spoonfuls of the dough on the baking trays leaving space inbetween for expansion.

5) Place the pre cut disc of biscuit on top carefully and bake for 20 minutes.

6) Pierce each puff with a sharp knife to allow steam to escape and bake for another 10 mins.

Filling:

As they’re like profiteroles, the filling options are endless. I would recommend fresh strawberries when in season, like now! I have previously filled them with gelato, rhubarb jam & custard and chocolate spread & fresh cream.

 

Please tag us in any pictures of you making them!