Esta rosca de choux com chantilly e morangos é uma sobremesa elegante e arejada, perfeita para celebrar momentos especiais. A leveza da massa de choux contrasta com o recheio cremoso e fresco do chantilly, enquanto os morangos acrescentam um toque delicado e frutado. Mesmo sendo sofisticada na apresentação, é surpreendentemente simples de preparar, tornando-se a escolha ideal para impressionar sem complicações.

Ingredientes

Para a massa:

  • 75 g de farinha de trigo
  • 50 g de manteiga
  • 2 ovos
  • 150 ml de água

Para o recheio:

  • 150 ml de natas para bater
  • 3 colheres de sopa de açúcar branco
  • ½ colher de chá de extrato de baunilha
  • 80 g de morangos

Açúcar em pó para decorar (opcional)

Preparação

Massa:

  1. Pré-aqueça o forno a 200ºC. Peneire a farinha.
  2. Num tacho, coloque a manteiga e a água e leve ao lume até levantar fervura.
  3. Retire do lume, adicione a farinha e mexa com uma colher de pau até a massa formar uma bola e descolar do fundo.
  4. Deixe arrefecer ligeiramente antes de juntar os ovos, um a um, batendo bem até obter uma massa brilhante e consistente.
  5. Forre um tabuleiro com papel vegetal. Coloque a massa num saco de pasteleiro e forme círculos do tamanho desejado.
  6. Leve ao forno durante 40 minutos. Retire e deixe arrefecer completamente.

Recheio:

  1. Bata as natas com o açúcar e o extrato de baunilha até obter chantilly firme.
  2. Corte as roscas de choux ao meio e recheie com o chantilly e os morangos fatiados.
  3. Polvilhe com açúcar em pó antes de servir.

Fancy a taste of French pâtisserie in your own kitchen? Here’s the English version, ready for you to enjoy!

Choux Ring with Whipped Cream and Strawberries

This choux ring — sometimes called “Paris-Brest” when shaped in a wheel — is a classic French pastry that never fails to impress. Crisp, golden choux pastry is filled with airy whipped cream and juicy sliced strawberries, offering a gorgeous balance of textures and flavours. The magic lies in the contrast: a buttery shell, a cloud of lightly sweetened cream and the brightness of fresh fruit.

Choux pastry might seem intimidating, but it’s actually very approachable, requiring only simple ingredients and a bit of technique. The dough is cooked briefly on the stovetop, then piped into rings and baked until dry, light and hollow. Once cooled, the rings are sliced and lavishly filled. The addition of strawberries gives a summery, colourful twist — you can also experiment with raspberries or peaches for a change, or add a handful of toasted pistachios for extra crunch. Best served soon after assembly to keep the pastry perfectly crisp!

Dusting with icing sugar just before serving makes these look irresistible. For an extra flourish, you might drizzle a little melted chocolate over the top or add a sprig of mint alongside the fruit. However you serve it, this choux ring is a true crowd-pleaser, ideal for parties, afternoon tea, or a festive dessert.

Ingredients

For the choux pastry:

  • 75g plain flour, sifted
  • 50g butter
  • 2 eggs
  • 150ml water

For the filling:

  • 150ml double cream
  • 3 tbsp caster sugar
  • ½ tsp vanilla extract
  • 80g strawberries, thinly sliced

Icing sugar, for dusting (optional)

Method

Choux pastry:

  1. Preheat the oven to 200°C (180°C Fan / Gas Mark 6). Line a baking tray with baking parchment.
  2. Put the butter and water in a saucepan and heat gently until the butter melts. Bring just to the boil.
  3. Remove from the heat and add the sifted flour all at once. Beat vigorously with a wooden spoon until the dough comes away from the sides of the pan and forms a smooth ball.
  4. Let the dough cool for a couple of minutes, then add the eggs one at a time, beating well after each addition until the dough is shiny, glossy and drops from the spoon in a thick ribbon.
  5. Spoon the dough into a piping bag fitted with a large plain or star nozzle. Pipe out circles (rings) onto the prepared tray, leaving space between them.
  6. Bake for about 40 minutes, or until the pastry is well risen, golden and crisp. Remove and cool completely on a wire rack.

Filling:

  1. Whip the double cream with the caster sugar and vanilla extract to stiff peaks.
  2. Slice each choux ring in half horizontally. Spoon or pipe the whipped cream onto the bottom halves, top with sliced strawberries, and then replace the pastry lids.
  3. Dust with icing sugar just before serving for a classic finish.