Strawberry and elderflower choux buns
by Angela Field
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Ingredients
Delicatessen
300g of strawberry purée
Fruit & Vegetables
300g of strawberries
Store Cupboard
15g of pectin
40g of sugar
65g of plain flour
26g of caster sugar
1/4 tsp salt
45g of strong white bread flour
2 large eggs, or 3 if needed
1 tbsp of icing sugar
Dairy
80g of unsalted butter
400ml of whipping cream
Beverages
120ml of water
70ml of elderflower cordial