Strawberry Cream Puffs

Photo credit: © Eatwell101.comChoux pastry is an easy and accessible medium for every cook, novice, professional or anyone in-between. Flour, butter, eggs: these three everyday store-cupboard ingredients are only what you need, (along with a little elbow grease,) to make irresistible and endlessly versatile cream puffs. Today’s strawberry cream puff make 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 Strawberry Cream Puffs

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, stir for two minutes with a wooden spoon until you get a dough 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 in 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, should be dry inside. Bake for 5-10 minutes more 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 trough 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.