Strawberry & White Chocolate Choux Buns

There’s something so elegant and dreamy about choux buns, especially when they’re filled with soft whipped cream, fresh strawberries, and drizzled with creamy white chocolate. These Strawberry & White Chocolate Choux Buns are not just a dessert, they’re an experience. Picture biting into a crisp, golden pastry that gives way to a sweet, cloud-like filling, balanced by the gentle tartness of strawberries. It’s like a little moment of magic in every bite.

Behind the Recipe

This recipe was born on one of those summer afternoons when strawberries were just too beautiful to ignore. I had a basket full of them, the kind that’s deep red, juicy, and smells like sunshine. Pairing them with the delicate sweetness of white chocolate and wrapping it all in airy choux pastry just felt right. It’s a little nod to classic French patisserie with a homemade, comforting twist.

Recipe Origin or Trivia

Choux pastry has its roots in 16th-century France, crafted by the chef of Catherine de’ Medici. Over centuries, it evolved into éclairs, profiteroles, and of course, choux buns. Traditionally filled with pastry cream, these airy shells have been reimagined in countless ways across the world. This strawberry and white chocolate version leans into a more modern, light-hearted take, perfect for warmer seasons or elegant occasions.

Why You’ll Love Strawberry & White Chocolate Choux Buns

These buns aren’t just pretty — they’re bursting with charm and flavor. Here’s why you’ll fall for them:

Versatile: Perfect as an afternoon tea treat, a bridal shower sweet, or a weekend baking project.
Budget-Friendly: Strawberries, cream, and pantry basics come together into something special.
Quick and Easy: Once you’ve mastered choux, the rest is a breeze.
Customizable: Swap in raspberries or dark chocolate for a twist.
Crowd-Pleasing: They look fancy, taste amazing, and impress every time.
Make-Ahead Friendly: Bake the buns ahead and fill before serving.
Great for Leftovers: Store unfilled buns and refresh them in the oven later.

Chef’s Pro Tips for Perfect Results

Want to nail these on the first try? Here are a few secrets from the kitchen:

1. Dry the dough slightly before adding eggs by returning it to the heat for a minute. It helps structure.
2. Use room temperature eggs to blend better into the dough.
3. Pipe evenly-sized mounds for uniform baking.
4. Avoid opening the oven while baking to keep the buns from deflating.
5. Let them cool fully before filling so the cream doesn’t melt.

Kitchen Tools You’ll Need

Nothing fancy, just some kitchen basics:

Saucepan: For preparing the choux dough base.
Wooden Spoon: Ideal for mixing dough on the stovetop.
Electric Mixer or Whisk: To whip up that dreamy cream.
Piping Bag: For neatly shaping buns and filling them.
Baking Sheet with Parchment Paper: Helps the buns bake evenly.
Cooling Rack: Essential to prevent sogginess post-bake.

Ingredients in Strawberry & White Chocolate Choux Buns

Each component brings balance to the final bite — here’s how it all comes together:

1. Water: ½ cup – Helps create steam for that airy puff.
2. Whole Milk: ½ cup – Adds richness to the dough.
3. Unsalted Butter: ½ cup – Gives choux its signature tender texture.
4. All-Purpose Flour: 1 cup – The structure builder.
5. Eggs: 4 large – The magic behind that puff.
6. Heavy Whipping Cream: 1½ cups – For that light, fluffy filling.
7. Powdered Sugar: ¼ cup – Just enough sweetness for the cream.
8. Fresh Strawberries: 1½ cups, hulled and sliced – Juicy, tart, and vibrant.
9. White Chocolate: ¾ cup, melted – Creamy and sweet contrast to the berries.
10. Vanilla Extract: 1 tsp – Adds warmth to the whipped cream.

Ingredient Substitutions

Here’s how to adjust the recipe without losing its charm:

Whole Milk: Use all water for a lighter choux.
Unsalted Butter: Salted works, just reduce any added salt.
Heavy Cream: Use coconut cream for a dairy-free option.
White Chocolate: Try milk or dark chocolate for a richer touch.
Strawberries: Use raspberries or sliced peaches.

Ingredient Spotlight

Strawberries: Peak-season strawberries bring vibrant flavor, natural sweetness, and a beautiful burst of color. Always go for ripe, deep red berries.

White Chocolate: A delicate, creamy note that pairs wonderfully with berries. When melted and drizzled, it adds a silky sweetness that finishes the dessert perfectly.

Instructions for Making Strawberry & White Chocolate Choux Buns

We’re about to bake magic — here’s how you do it step by step:

1. Preheat Your Equipment:
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a saucepan, combine water, milk, and butter. Bring to a gentle boil. Add flour all at once, stir quickly until a dough forms and pulls from the sides. Cook for 1 minute more, stirring constantly.
3. Prepare Your Cooking Vessel:
   Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing until glossy and smooth.
4. Assemble the Dish:
   Transfer dough to a piping bag. Pipe small mounds onto your prepared sheet, spacing evenly. Smooth tops with a damp finger.
5. Cook to Perfection:
   Bake for 25–30 minutes or until puffed and golden. Do not open the oven early. Cool completely on a wire rack.
6. Finishing Touches:
   Whip cream with powdered sugar and vanilla until soft peaks form. Slice buns open, fill with whipped cream and sliced strawberries. Drizzle with melted white chocolate.
7. Serve and Enjoy:
   Best served the same day. A light dusting of powdered sugar or extra strawberry slices make a lovely garnish.

Texture & Flavor Secrets

The contrast is what makes these buns unforgettable. The pastry shell is crisp and hollow, ready to cradle the silky whipped cream. The strawberries offer juicy bursts while the white chocolate adds a mellow sweetness. Every element brings something unique to the plate — soft, crunchy, smooth, and fruity all at once.

Cooking Tips & Tricks

Let these help you make it smoother:

• Let the dough cool before adding eggs or it’ll scramble.
• Chill the cream and bowl before whipping for better peaks.
• Fill just before serving to keep buns crisp.
• For cleaner piping, use a round tip and dampen any rough edges.

What to Avoid

Watch out for these common slip-ups:

• Opening the oven too early. It collapses the puffs.
• Overfilling the buns which can make them soggy.
• Not cooking the flour paste enough. This affects structure.
• Using warm cream for whipping. It won’t hold.

Nutrition Facts

Servings: 10
Calories per serving: 285

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

Make-Ahead and Storage Tips

You can bake the choux buns a day ahead. Just store them unfilled in an airtight container. Refresh in the oven at 300°F for a few minutes before filling. Whipped cream can be made hours ahead and kept chilled. Once filled, enjoy within the day for best texture. Leftovers can be stored in the fridge but may lose crispness.

How to Serve Strawberry & White Chocolate Choux Buns

Serve chilled or slightly cool. Add a mint leaf for color or a drizzle of extra chocolate over the plate. Pair with a cup of tea or a light dessert wine. They shine on dessert platters, brunch tables, or tea parties.

Creative Leftover Transformations

If you’ve got extras, turn them into something fun:

• Slice and layer in a trifle glass with extra cream and fruit.
• Freeze the unfilled buns for future use.
• Cut filled buns in half and serve like fancy strawberry shortcakes.

Additional Tips

• Always pipe your dough onto slightly damp parchment for better rise.
• Use a serrated knife to slice buns cleanly.
• For extra crunch, dust the raw buns with a little sugar before baking.

Make It a Showstopper

Want to impress? Stack the buns in a tower and drizzle with white chocolate. Or serve on a tiered stand with edible flowers and whole strawberries for a centerpiece-worthy dessert.

Variations to Try

• Lemon Cream Filling: Add lemon zest and a spoon of lemon curd to the whipped cream.
• Chocolate Choux Shell: Add 2 tbsp cocoa powder to the flour.
• Berry Medley: Mix raspberries and blueberries with the strawberries.
• Almond Crunch: Sprinkle slivered almonds on raw dough before baking.
• Pastry Cream Filling: Swap whipped cream for a classic vanilla pastry cream.

FAQ’s

Q1: Can I make the choux buns ahead of time?

Yes, bake them the day before and store airtight. Fill before serving.

Q2: Can I freeze them?

Unfilled buns freeze well. Reheat to crisp up, then fill.

Q3: What if I don’t have a piping bag?

Use a zip-top bag with the corner snipped off.

Q4: Can I use milk chocolate instead?

Absolutely. It will be sweeter but still delicious.

Q5: Why did my choux buns collapse?

Most likely, the oven door was opened too early or the dough was too wet.

Q6: Can I use frozen strawberries?

Fresh is best, but thawed and drained frozen berries work too.

Q7: How do I know when the buns are done?

They should be golden brown, firm, and feel hollow when tapped.

Q8: Can I add flavor to the whipped cream?

Yes, try vanilla bean paste, citrus zest, or rosewater.

Q9: Can I make them smaller?

Yes, just reduce baking time slightly and keep an eye on them.

Q10: Do I need to refrigerate leftovers?

Yes, especially once filled with cream.

Conclusion

There’s something so charming about homemade choux buns, especially when filled with sunshine-sweet strawberries and whipped cream. These Strawberry & White Chocolate Choux Buns are as fun to make as they are to eat. Whether you’re sharing them with loved ones or treating yourself, trust me, they’re worth every bite.

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