Strawberry Cream Puffs

Tip: Cream puffs are tricky. Do not open your oven while baking or they may deflate. Use the oven light to check for color. When cooling, cut a small slit on the side about 2/3 of the way up. This will create a steam vent and help keep the puff. Use the slit as a guideline when cutting the tops off later.

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  • 2/3 cwater
  • 1/3 cbutter
  • 2/3 call-purpose flour
  • 1/8 tspsalt
  • 3eggs
  • 3/4 cwhipping cream
  • 1/3 cconfectioners' sugar
  • 3 cfresh strawberries, sliced
How to Make Strawberry Cream Puffs
  1. PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
  2. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
  3. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
  4. Then beat till dough is smooth.
  5. Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
  6. Cool away from drafts.
  7. Cut top off puffs; pull out and discard soft dough inside.
  8. FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
  9. Fold 3/4 of sliced strawberries into whipped cream.
  10. 0Fill each cream puff with strawberry mixture.
  11. Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.

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