Strawberry cream pink profiteroles
(5 votes)
Nutritional Info
-
Energy
535KJ
128KCAL
6% -
Fat
8.1g
med
12% -
Saturates
4.8g
high
24% -
Sugars
6.5g
med
7% -
Salt
0.12g
low
2%
Ingredients
- 1tsp rapeseed oil
- 85g unsalted butter, cubed
- 105g plain flour, sifted
- 3 medium eggs, beaten
- 300g strawberries, tops removed and finely chopped
- 200ml whipping cream
- 150g Fage Total 0% Fat Natural Greek Recipe Strained Yogurt
- 115g icing sugar
- Dr. Oetker Food Colour Gel in Pink
Method
Preheat the oven to 200C/180C Fan/Gas 6. Very lightly oil 2 large baking trays.
Place 220ml water and the butter in a pan. Heat gently until the butter has melted then bring it up to a rolling boil. Remove from the heat and immediately add the flour; beat with an electric whisk until smooth and slightly cooled.
Return the mixture to the pan and gradually beat in the egg, a little at a time, until you have a silky, smooth paste that is slow to drop from the spoon (you may not need all the egg).
Place teaspoons of the batter, 4-5cm apart, onto the baking trays. Dampen a finger with water and use to smooth out any peaks on the batter. Sprinkle the trays with a few drops of water.
Bake in the oven for 20-30 mins until golden, risen and a crisp shell has formed. Remove from the oven and use a skewer to make a small hole in each bun to release the steam. Return to the oven for 5-6 mins then transfer to a wire rack to cool fully.
Meanwhile, place the strawberries in a pan over a medium heat and cook for 15-20 mins, stirring occasionally, until they have broken down into a thick sauce. Cool fully.
Whip the cream until it forms soft peaks, then whisk in 1tbsp icing sugar and the yogurt. Swirl through the cooled strawberries. Spoon the cream into a piping bag fitted with a small circular nozzle.
Push the nozzle into each choux bun and pipe in a little of the strawberry cream.
Mix the remaining icing sugar with enough water to create a thick, smooth paste. Divide the icing between 2 bowls and add a drop of the pink food colour gel to 1 of the bowls and stir to combine.
Dip half the choux buns in the white icing and half in the pink icing. Stack in a pyramid shape, alternating colours, on a platter and serve within 2hrs.