Strawberry rings

(13 ratings)
Strawberry rings with choux pastry
Strawberry rings with choux pastry
  • Makes: 12-14

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

Woman's Weekly recipe These delicate, fruity rings are made with choux pastry and double cream. Perfect for a fragrant summer's evening in the garden!


  • 125g (4oz) butter
  • 150g (5oz) plain flour
  • 4 medium eggs

For the filling

  • 250-350g (812oz) strawberries
  • 2 x 284ml pots double cream
  • 2 level tbsp icing sugar
  • Few drops of vanilla extract

For the decoration

  • 90125g (34oz) plain chocolateflavour cake covering
  • Large piping bag
  • 1.5cm (5/8in) large, plain piping tube
  • 2 baking sheets, with nonstick liners or baking parchment
  • Large star piping tube
  • Small disposable piping bag

Sue's tip: 'These are best eaten within a couple of hours of filling, otherwise the pastry starts to go soft.'


  1. Set the oven to gas mark 7 or 220C.
  2. Place butter in a pan and add 300ml ( pint) water. Heat gently to melt butter. Increase heat and bring to a rapid boil. Take pan off heat and, working quickly, tip in flour. Beat until mixture forms a ball, then set aside for the mixture to cool until it's lukewarm.
  3. Beat the eggs, one at a time, into the mixture, to give a soft dropping consistency.
  4. Fit large piping bag with the large, plain piping tube, and fill with the choux mixture. Pipe ring shapes, about 8cm (3in) in diameter, on to the baking sheets.
  5. Bake rings for 15 mins, then reduce oven to gas mark 5 or 190C, and cook for a further 15-20 mins, or until the mixture is risen and golden.
  6. Remove baking sheets from the oven and pierce each of the pastries with a fine skewer to allow the steam to escape. Return them to the oven to cook for a further 5 mins, then transfer to a wire rack to cool completely.
  7. Slice rings in half widthways and scoop out soft centres.
  8. To make the filling: Slice strawberries. Pour cream into a bowl and add icing sugar and vanilla. Whisk until just forming soft peaks. Fit the large piping bag with the star piping tube and fill with cream. Pipe a swirl of cream into each choux base ring. Arrange a layer of strawberries on top. Replace the top of each pastry, and press down slightly.
  9. Melt cake covering in a microwave or over a pan of hot water. Use to fill the small piping bag. Cut off end of bag to give a small hole. Pipe lines of chocolate over pastries and leave in a cool place for a few minutes for chocolate to set before serving. (Not suitable for freezing)

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 375(kcal)
  • Fat 33.0g
  • Saturates 20.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(13 ratings)

Your comments

comments powered by Disqus

FREE Newsletter