"This summer we updated the All-American strawberry shortcake by taking a cue from France. Puffy, pillowy pockets of crisp puff pastry filled with smooth strawberry Bavarian cream."
Strawberry Bavarian Choux Buns
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Prep time 20mins
Cook time 3mins
Serves or Makes: 10
Recipe Card
ingredients
- 2 packets unflavored gelatin
- 1/2 cup cold water
- 2 cups mashed strawberries
- 1/2 cup plus 1 teaspoon granulated sugar, divided
- 2 cups heavy cream
- 1 cup all-purpose flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
- 6 tablespoon butter
- 4 large eggs
- 1 cup whole strawberries
Method
Step 1
Heat the oven to 425° F. Bring the water to a boil in a saucepan. Sprinkle in the gelatin powder and stir until it dissolves in the water. Pour into small bowl and let cool to room temperature.
Step 2
Add the strawberries and sugar into a food processor. Add the dissolved gelatin and mix well. Chill in the fridge for 10 minutes until the gelatin starts to set.
Step 3
In a mixer, beat the heavy cream until it’s light and fluffy. Then, fold in the strawberry gelatin mixture until the cream is fully combined with the strawberry mixture. Keep the strawberry Bavarian cream chilled in the fridge while you make the Choux Bun Shortcakes.
Step 4
Line a baking sheet with parchment paper. Add the flour, sugar and salt to a bowl and whisk to combine. Add the water, milk, and butter to a saucepan over medium-high heat and bring to the boil. Reduce the heat to medium and add the flour mixture, whisking it fast into the liquid. The choux pastry dough will be thick and look like mashed potatoes. Keep stirring and cooking the dough for 3-4 minutes. The dough will be smooth and glossy.
Step 5
Place the cooked choux pastry dough in a mixer bowl. Beat the dough on low speed for 2 minutes to cool it down. Then, start adding the eggs, one at a time, until each egg is blended into the dough. When all the eggs are added, the dough will be sticky and shiny.
Step 6
Fit a pastry bag with a large piping tip or star tip and fill it with the choux pastry dough. Pipe a 2” round onto the parchment, twisting and raising the tip at the end. The shortcakes will expand during baking. Brush the tops of each choux bun shortcake with egg wash.
Step 7
Place a pan on the bottom rack of the oven and pour in hot water. This adds steam to the oven while the shortcakes rise and bake. Bake for 10 minutes, then turn the oven down to 350 and bake for another 16-18 minutes until the choux bun shortcakes are golden brown and have risen.
Step 8
Place the shortcakes on a rack and prick with a toothpick. This allows steam to release so the shortcakes don’t fall. Cool the choux bun shortcakes to room temperature before filling with the Strawberry Bavarian Cream.
Step 9
Cut the shortcakes in half. Add the strawberry Bavarian cream to a pastry bag and pipe in the bottom half of the bun. Place the top shortcake on top. Dust with powdered sugar. Pipe a little more strawberry Bavarian cream on top and garnish with a whole strawberry.