Choux pastry is an easy and accessible medium for every cook, from novice to professional. Flour, butter, and eggs: these three everyday store-cupboard ingredients are all you need (along with a little elbow grease) to make irresistible and endlessly versatile cream puffs. Today’s strawberry cream puff makes a light and refreshing dessert, perfect to end a spring dinner in the garden. Very easy to prepare, the simple whipped cream allows fresh strawberries to take center stage.
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Ingredients list for the Choux pastry
For 15 medium cream puffs:
- 1/2 cup (12cl) of milk
- 4 eggs
- 1 stick (115g) of butter
- 1 1/3 cup (130g) all-purpose flour
- 1/2 tablespoon (5g) of sugar
- 1/2 pound (250g) of strawberry
For the cream filling:
- 2 cups (25og) heavy cream
- 3/4 cup (100g) icing sugar
For the strawberry coulis :
- 1/2 pound (250g) of strawberry
- Half a lemon
- 1 big tablespoon (25g) of honey
- 3 tablespoons (25g) of powdered sugar
Directions
1. Preheat your oven to 390°F (200°C).
2. Melt the butter, milk, and salt together in a saucepan and bring to a gentle boil. Add the flour all at once, then stir with a wooden spoon for 2 minutes until the dough is smooth enough to form a ball. Off the heat, add the eggs one by one, mixing thoroughly. Place the dough in the refrigerator.
3. Pour very cold heavy cream and icing sugar into a bowl (preferably stainless steel, previously placed in the refrigerator along with the whisk from the mixer) and beat for about 5 minutes until you get a very firm foam. Set aside in the refrigerator.
4. With a pastry bag or a spoon, form 15 balls of batter over a baking sheet lined with parchment paper. Make sure to space them sufficiently. Bake for 20 to 25 minutes at 390°F (200°C). The shells should have a nice amber color and, when split, be dry inside. Bake for an additional 5-10 minutes at 360°F (180°C) if necessary.
5. Wash strawberries, remove stems. Put them in a blender with sugar, honey, and lemon juice. Pulse then pour through a fine-mesh strainer or chinois to get rid of the seeds.
6. Split the shells in half, stuff them with whipped cream, and add a few slices of strawberries. Put the “hat” on top.
7. Serve one or two cream puffs on each plate, sprinkle with icing sugar, add a dash of strawberry coulis, and decorate with halved strawberries.
Strawberry Cream Choux pastry
This choux pastry is a light and refreshing dessert, perfect to end a spring dinner in the garden
Ingredients
- 1/2 cup (12cl) of milk
- 4 eggs
- 1 stick (115g) of butter
- 1 1/3 cup (130g) all-purpose flour
- 1/2 tablespoon (5g) of sugar
- 1/2 pound (250g) of strawberry
For the cream filling:
- 2 cups (25og) heavy cream
- 3/4 cup (100g) icing sugar
For the strawberry coulis :
- 1/2 pound (250g) of strawberry
- Half a lemon
- 1 big tablespoon (25g) of honey
- 3 tablespoons (25g) of powdered sugar
Instructions
- Preheat your oven to 390°F (200°C).
- Melt the butter, milk, and salt together in a saucepan and bring to a gentle boil. Add the flour all at once, then stir for 2 minutes with a wooden spoon until you have a smooth enough dough to form a ball. Off the heat, add the eggs one by one, mixing thoroughly. Place the dough in the refrigerator.
- Pour very cold heavy cream and icing sugar into a bowl (preferably stainless steel, previously placed in the refrigerator along with the whisk from the mixer) and beat for about 5 minutes until you get a very firm foam. Set aside in the refrigerator.
- With a pastry bag or a spoon, form 15 balls of batter over a baking sheet lined with parchment paper. Make sure to space them sufficiently. Bake for 20 to 25 minutes at 390°F (200°C). The shells should have a nice amber color and, when split, be dry inside. Bake for an additional 5-10 minutes at 360°F (180°C) if necessary.
- Wash strawberries, remove stems. Put them in a blender with sugar, honey, and lemon juice. Pulse then pour through a fine-mesh strainer or chinois to get rid of the seeds.
- Split the shells in half, stuff them with whipped cream, and add a few slices of strawberries. Put the "hat" on top.
- Serve one or two cream puffs on each plate, sprinkle with icing sugar, add a dash of strawberry coulis, and decorate with halved strawberries.
Nutrition
Nutrition information for this recipe.
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[…] Strawberry Cream Puffs: An accessible recipe for every cook, novice, professional or anyone in-between. Flour, butter, eggs: these three everyday store-cupboard ingredients are only what you need to make this irresistible dessert. Very easy to prepare, it’s the perfect dessert for a spring party. Get the strawberry cream puffs recipe. […]
