i often make cream puffs for little tea/coffee parties with my friends. this recipe by stephanie jaworsky always works for me. this time i added fresh strawberries in the whipped cream and it tasted even better!
1/2 cup (70 grams) all purpose flour 1/2 teaspoon granulated white sugar 1/4 teaspoon salt 1/4 cup (4 tablespoons) (57 grams) unsalted butter 1/2 cup (120 ml) water 2 large eggs, lightly beaten
Egg Wash Glaze: 1 large egg 1/8 teaspoon salt Whipped Cream: 1 cup (240 ml) heavy whipping cream 1/2 teaspoon pure vanilla extract 1 tablespoon (14 grams) granulated white sugar 1/2 cup fresh strawberries chopped.
CLICK HERE for the rest of the recipe after the jump!
preheat the oven 400 degrees F (205 degrees C). In a bowl sift together the flour, sugar and salt. Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two).
Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste.
Bake for 15 minutes (400 degrees F) and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside.
For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and whisk in the refrigerator for at least 30 minutes. When chilled, whip the mixture until soft peaks form. add chopped strawberries and stir.
Split the pastry shells in half and fill (or pipe) with whipped cream. Place the top half of the pastry shell on the whipped cream and dust with powdered (confectioners or icing) sugar.