Cream Puffs with Strawberries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 207 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.3 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the cream puffs:
- 250 milliliters milk
- 1 pinch salt
- 60 grams butter
- 150 grams Pastry flour
- 4 eggs
- For the filling:
- 500 grams Strawberries
- 2 Tbsps powdered sugar
- 1 Tbsp lemon juice
- 250 milliliters Whipped cream
- powdered sugar (for dusting)
Preparation steps
For the cream puffs: Boil the milk, salt and butter in a small saucepan. Remove from the heat and pour the flour in all at once. With a wooden spoon, mix well and return the dough back to the stove. Stir vigorously until the dough pulls from the pan and a white coating has formed. In a bowl, let cool briefly and so the eggs can be mixed in well and not cook when added. Knead into a smooth dough. Put into a piping bag with a serrated nozzle.
Preheat the oven to 200°C (approximately 400°F).
Line a baking sheet with parchment paper. Evenly space 12 dollops of dough on the baking sheet. Bake 15-20 minutes until golden brown.
Remove from the baking sheet. While still hot, cut the top off of each pastry. Cool on a wire rack.
For the filling: Rinse the strawberries, remove the leaves and cut half of them into slices. Finely puree the rest strain through a sieve. Combine the powdered sugar and lemon juice in a saucepan and bring to a boil while stirring. Set aside and allow to cool. Whip the cream until stiff. Spoon the cream onto the lower halves of the puffs. Top each with sliced strawberries and drizzle the strawberry sauce over the top. Cover with the top of the pastry and serve dusted with powdered sugar.
