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Choux Hearts With Strawberry Cream

  • Mekes 6-8 x 8cm hearts
Choux Hearts With Strawberry Cream


  • ½ cup flour
  • pinch salt
  • ½ cup water
  • 50 grams butter
  • 2 eggs


  • 300 ml bottle cream
  • 2-3 tblsp icing sugar
  • 1 punnet strawberries, hulled


  1. Sift the flour and salt together. Bring the water and butter to the boil, ensuring that the butter has completely melted before the water boils.
  2. Tip in all the sifted flour at once and draw off the heat. Beat quickly with a wooden spoon. The mixture should come away from the sides of the saucepan and form a ball. Cool for about 5 minutes.
  3. Beat the eggs together and then quickly beat into the flour mixture. Fill a piping bag with the mixture and pipe 6-8 hearts on to a well-greased baking tray.
  4. Bake at 220 degrees Celsius (or at fan bake 200 degrees Celsius) for 20 minutes. Lower the temperature to 140 (120 degrees fan bake ) for a further 15 minutes until the puffs are dry. Take the puffs from the oven and pierce with the end of a spoon to allow the steam to escape, otherwise they will soften and collapse.


  1. Split the hearts in half horizontally and fill with the strawberry cream and strawberries. Dust with icing sugar before serving. Serve soon after filling.

Strawberry Cream

  1. Beat the cream and sugar until thick. Puree half the strawberries and fold into the cream. Halve the remaining strawberries.

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