Strawberry and Chocolate Cream Puffs
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 20 min.
Ready in
Ingredients
for
10
- For Pastry Puffs
- ½ cup unbleached all-purpose flour
- 1 tsp granulated sugar
- ¼ tsp salt
- 4 Tbsps unsalted butter
- ½ cup water
- 2 large, fresh eggs (lightly beaten)
- For Strawberry Sauce and Filling
- 6 cups fresh Strawberries (rinsed and hulled)
- ¼ cup white sugar (or more to taste)
- 2 Tbsps water
- ½ tsp balsamic vinegar
- 2 Tbsps water
- 1 tsp Corn starch
- 1 ¾ cups Milk chocolate (or dark)
- For Whipped Cream
- 1 cup heavy whipping cream
- ½ tsp pure vanilla extract
- 1 Tbsp granulated sugar
- powdered sugar (for dusting)
Product recommendation
Yield will vary depending on the size of the dough mounds.
Preparation steps
1.
Preheat heat oven to 400º F. Place oven rack in the middle position. Line a baking sheet with cooking parchment paper.
2.
In a large bowl sift together flour, sugar and salt. Set aside.
3.
Place butter and water in a saucepan set over medium heat and bring to a boil. Remove from heat and quickly add flour, sugar and salt, stirring with a wooden spoon. Return to heat and stir constantly until the dough pulls away from the sides of the saucepan and a smooth ball forms (about 2 to 3 minutes). Beat the dough at low speed with a hand mixer for 2 to 3 minutes, to release the steam from the dough. When the dough is lukewarm, gradually add the lightly beaten eggs and continue to mix until you have a smooth thick paste.
4.
Spoon or pipe mounds of dough onto the prepared baking sheet, spacing mounds 2 to 3-inches apart.
5.
Beat the egg and salt together for the glaze. Using a pastry brush, gently brush the glaze on the tops of the dough mounds.
6.
Bake for 15 minutes and reduce oven temperature to 350º F. Bake for an additional 30 to 40 minutes or until the shells are amber in color and the insides are dry, when split. Turn the oven off and leave the door ajar. Let the shells dry out for another 10 to 15 minutes. Remove from oven and cool on a wire rack.
7.
For Strawberry Sauce and Filling:
8.
Combine half of the strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
9.
Reduce heat to medium-low, cover, and simmer for 15 minutes.
10.
Whisk 2 tablespoons water and cornstarch in a small bowl.
11.
Whisk cornstarch mixture into strawberry sauce mixture. Cook, stirring constantly, until mixture thickens, about 1 to 2 minutes. Remove from heat.
12.
Transfer mixture to a blender and puree until smooth.
13.
Slice remaining strawberries.
14.
For Whipped Cream:
15.
Meanwhile, place whipping cream, vanilla and sugar in a large glass or stainless steel bowl, and stir to combine. Cover and chill the bowl in the refrigerator for at least 30 minutes. Once chilled, using and electric mixer, whip the cream until peaks form.
16.
Assembly:
17.
Split the pastry shells in half; pipe or spoon the whipped cream on the cut side of the bottom half. Top with chocolate and sliced strawberries. Drizzle with strawberry sauce and arrange the top half of the pastry puff on top of the strawberries. Dust with confectioners' sugar and finely chopped chocolate. Serve.
