Strawberry White Chocolate Bites
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
A blend of strawberries and white chocolate tucked in flaky pastry. Ideal as a dessert. Use fresh strawberries. White chocolate adds sweetness. Make a pastry cream to fill. A quick bake gives a light crisp. Flaky and creamy textures come together well. Each bite bursts with flavor. A treat for summer gatherings.
Prep:
35 min
Cook:
30 min
Total:
65 min
Servings:
8 servings
#desserts
#pastries
#fruit desserts
Strawberry bites. Flaky pastry filled with cream and fruit. A mix of textures. Strawberries, sweet and juicy. White chocolate, a smooth touch. Puff pastry, light and airy. Now that’s a combination. Perfect for warm evenings. Fresh ingredients elevate the dish. Simple to prepare. Great for parties. Bite-sized joy.
Ingredients
For the filling
- 500g fresh strawberries, halved
- 60g granulated sugar
- 70g white chocolate, chopped
For the pastry cream
- 3 tablespoons cornstarch
- 3 eggs
- 180ml hot milk
- 120g white chocolate, chopped
- 350g puff pastry
- 1 egg, beaten
About the ingredients
Fresh strawberries work best. Choose firm ones. The white chocolate should be of good quality. This matters for melting better. Cornstarch thickens the pastry cream nicely. Avoid lumps. Puff pastry is delicate. Ensure it’s cold for easier handling. Prepping ahead saves time. Chill drinks too.
Method
Prepare the strawberries
- Combine halved strawberries and sugar in a bowl. Let sit for 20 minutes. Drain excess juice.
Make the pastry cream
- Whisk eggs and cornstarch until smooth. Gradually stir in hot milk. Thicken over medium heat until bubbling. Remove from heat. Add white chocolate, stir until melted. Sift into a bowl and chill for 30 minutes.
Assemble the bites
- Preheat oven to 210 °C. Line a baking sheet with parchment.
- Roll out the puff pastry and cut into squares (about 10cm each). Brush edges with beaten egg.
- Place a spoonful of pastry cream in the center. Add strawberries and some white chocolate over the cream. Fold the pastry to form triangles. Seal edges with a fork. Brush the top with egg wash. Score a few small slits for steam.
- Chill for 10 minutes. Bake for 25 minutes or until golden brown.
Cooking tips
Start with the strawberries. Make sure they’re juicy by letting them sit. Then, mix the pastry cream. Whisk well to prevent clumps. Keep an eye while heating the custard. It can thicken quickly. Roll the pastry on a floured surface. Cut evenly for baking. Assemble quickly to keep everything fresh. Bake until golden. Let cool slightly before serving.
Chef's notes
- 💡 Choose firm strawberries. Ensure fresh. They should be juicy. Let them rest. Sugar draws out juices. Draining is important. Too much juice makes soggy. No one wants soggy pastry.
- 💡 For the pastry cream, sift cornstarch first. Avoid clumps. Whisk eggs well before adding. Hot milk needs gradual mixing. Heat carefully. Custard thickens fast. Watch closely during cooking.
- 💡 Use good quality white chocolate. Melting can be tricky. Pay attention to temperature. Ensure chopped pieces are small. This helps them melt smoothly. Chilling the cream mixture is crucial.
- 💡 Keep puff pastry cold. Roll out on floured surface. Cut evenly for cooking. Egg wash for shine. Scoring slits lets steam escape. Helps pastry stay flaky.
- 💡 Bake until golden brown. Ovens vary - check frequently. Let them cool slightly before serving. Flavors will intensify as they rest. Serve with whipped cream if desired.
Common questions
What if the strawberries are too mushy?
Look for firm ones. Soft strawberries lead to watery filling. If too ripe, try using frozen ones slightly thawed. They work too.
Can I use other fruits?
Yes, many options. Blueberries are good for this. Apples make a nice change too. Experiment with what's available.
Solution for a runny pastry cream?
Too much heat can cause this. If it happens, whisk cold milk with cornstarch then heat. Adjust heat next time.
How to store leftovers?
Keep in an airtight container. Refrigerate for a few days. Can freeze if needed. Just reheat in oven when ready.
