Strawberry Cream Buns

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Pudding Recipe = Strawberry Cream Buns Recipe - Serves 10

For the choux pastry:

150g plain flour
Pinch of salt
300ml water
50g butter
2 eggs, beaten

For the filling and topping:
225g strawberries
25g caster sugar
5ml lemon juice
150ml double cream
Icing sugar, for dusting

For the pastry, sift the flour and salt together and set aside. Heat the water and butter in a saucepan until the butter melts then 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, then 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 sheets. Bake in a preheated oven at 220°C for 10 minutes. Reduce the heat to 180°C 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, keeping the pastry from going soggy.

To make the filling, chop the strawberries and 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 some sliced strawberries.