Strawberry Fromage Frais Choux Bites with Honey-Cinnamon Glaze

Ingredients

• 12 small choux buns or profiterole shells, homemade or good-quality bought
• 250 g fromage frais
• 2-3 tablespoons icing sugar, to taste
• 1 teaspoon vanilla extract
• Zest of 1/2 lemon
• 2-3 tablespoons softly whipped cream, optional for a lighter pipeable texture
• 250 g strawberries, hulled and thinly sliced
• 3 tablespoons runny honey
• 1/4 teaspoon ground cinnamon
• 1 teaspoon lemon juice
• Small pinch of fine salt
• Mint leaves, to finish

Method

1. If using bought choux shells and they feel soft, refresh them in a 150 C / 300 F oven for 4-6 minutes, then cool fully before filling.
2. Whisk the fromage frais with icing sugar, vanilla, lemon zest and a tiny pinch of salt until smooth. Taste and adjust the sweetness. Fold in a little softly whipped cream if you want a looser, lighter filling.
3. Warm the honey, cinnamon and lemon juice in a small pan or microwave-safe bowl until fluid and glossy. Keep it warm, not bubbling hot.
4. Slice the strawberries thinly. Pat them lightly if very juicy so they do not make the pastry soggy.
5. Split the choux shells horizontally. Spoon or pipe the fromage frais cream into the bases, add a layer of strawberries, then place the lids back on top.
6. Drizzle each choux bite with the warm honey-cinnamon glaze and finish with tiny mint leaves. Serve soon after filling.

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