Rainbow Choux Buns

Choux Pastry

• 85 g unsalted butter, softened
• 2 tsp sugar
• 155 g water
• 1 pinch sea salt
• 115 g all-purpose flour
• 3 large eggs

Filling

• 30 g freeze dried strawberries
• 45 g icing sugar
• 340 g heavy cream, 30%-40% M.F.

Icing

• 255 g icing sugar
• water, for icing
• food colouring (any kind), rainbow colours, e.g. red, orange, yellow, green, blue, indigo, violet
• coloured sugar sprinkles, (optional)