Strawberry Cream Choux Pastries Recipe is a delightful dessert featuring light and airy choux pastry made with gluten-free rice flour, filled with a luscious combination of vanilla custard and fluffy strawberry cream. The crisp pastry shell is baked to perfection, topped with crunchy almond slices, and then generously filled with a smooth, rich vanilla custard. A whipped strawberry-infused cream adds a naturally sweet and fruity flavor, perfectly complementing the fresh strawberry slices nestled within. To enhance both taste and presentation, these pastries are elegantly finished with a drizzle of melted strawberry chocolate, making them as beautiful as they are delicious. Whether served at a special gathering or enjoyed as an indulgent treat, these Strawberry Cream Choux Pastries offer a perfect balance of textures and flavors, making them a must-try for dessert lovers!

Directions

1. Step

Preheat the oven to 180°C (356°F). In a saucepan, combine butter, water, and salt. Heat over medium heat until the butter melts completely. Remove from heat and immediately add rice flour, stirring until well combined. Return to low heat and cook the mixture for about 1 minute, stirring constantly, until it forms a smooth dough. Remove from heat and let it cool slightly. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the dough into a piping bag. Pipe small rounds onto a baking sheet. Top each pastry with almond slices. Bake for 38-45 minutes until golden brown and crisp. Let them cool completely before filling.

2. Step

In a saucepan, whisk together the egg, cane sugar, and rice flour. Gradually add milk and vanilla extract, mixing well. Heat over medium heat, stirring constantly, until the mixture thickens into a smooth custard. Transfer to a piping bag and refrigerate until needed.

3. Step

In a chilled bowl, whip 200ml of heavy cream with sugar and vanilla extract until soft peaks form. Gently fold in 70g of previously whipped heavy cream. Refrigerate until needed.

4. Step

In a chilled bowl, whip 200ml of heavy cream with sugar and vanilla extract until soft peaks form. Add strawberry powder and mix until fully incorporated. Refrigerate until ready to use.

5. Step

Slice the cooled choux pastries in half. Pipe a layer of custard filling onto the bottom half. Add a layer of whipped cream mixture. Pipe the strawberry cream on top and cover with the other half of the pastry. Drizzle with melted strawberry chocolate for decoration.