Serves 4

Prep time 20 mins

Cooking time 18-20 mins



Pastry – 75g flour

125ml water

50g butter

2 eggs


Caramel – 300g sugar

100ml water


Filling – 400g sliced strawberries

1 Tsp vanilla

20ml Cointreau

60g sifted icing sugar

200g whipped cream

200g crème fraiche


Garnish with lightly crushed pistachios



  1. Pastry – Melt 50g of butter and 125ml of water in a pan. Tip in 75g of flour, and mix well, until it comes away from the side of the pan.
  2. Take off the heat and beat in 2 eggs (by hand or an electric whisk).
  3. Transfer to a piping bag and let it chill.
  4. Now pipe into 25-30mm balls. Wet your finger and smooth any lumps and bumps. Bake at 200c for approx. 18-20mins. Then let it cool completely.
  5. Filling – Crush half the strawberries (200g) with 1 tsp of vanilla, 200g of crème fraiche, 20ml of Cointreau, 60g sifted icing sugar, 200g of whipped cream. Transfer to a piping bag and pipe into the buns.
  6. Caramel – Put 100ml of water and 300g of sugar into a pan. Heat and don’t move. When the edges start to go golden swirl. Keep swirling occasionally until its golden.
  7. Cool the caramel and then pour over the pile of buns and immediately decorate with pistachios and the rest of the sliced strawberries (200g).
  8. The caramel will set to a nice crunch.

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