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Strawberry Cream Buns Recipe

Strawberry Cream Buns Recipe

Ingredients: Serves 10

For the choux pastry (paste):
150 g/5 oz/1.25 cups plain (all-purpose) flour
A pinch of salt
300 ml/0.5 pt/1.25 cups water

50 g/2 oz/0.25 cup butter

2 eggs, beaten
For the filling and topping:

225 g/8 oz strawberries
25 g/1 oz/2 tbsp caster (superfine) sugar
5 ml/1 tsp lemon juice
150 ml/0.25 pt double (heavy) cream

A little icing (confectioners') sugar, for dusting


To make the pastry, sift the flour and salt on to a sheet of greaseproof (waxed) paper. Heat the water and butter in a saucepan until the butter melts. Bring to the boil. Remove from the heat and add the flour all in one go. Beat with a wooden spoon until the mixture is smooth and leaves the sides of the pan clean. Remove from the heat and allow to cool slightly. Beat in the eggs a little at a time, beating well after each addition, until smooth and glossy but still holding its shape. Put 15 ml/1 tbsp of the mixture, well apart, on greased baking (cookie) sheets. Bake in a preheated oven at 220C/425F/gas mark 7 for 10 minutes. Reduce the heat to 180C/ 350F/gas mark 4 and continue cooking for a further 20 minutes until puffy and a rich golden brown. Transfer to a wire rack and make a slit in the side of each bun to allow the steam to escape.


To make the filling, reserve a few strawberries with stalks on for decoration and chop the remainder. Mix with the caster sugar and lemon juice. Whip the cream until stiff and fold in the strawberry mixture. Use to fill the choux buns. Pile on a serving plate, dust with a little sifted icing sugar and decorate with the reserved strawberries.

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