Monday, February 24, 2014

Strawberry Cream Puffs

Cream Puffs:

1/2 Cup Butter
1 C water
1/4 tsp salt
1 Cup flour 
4 eggs

Strawberry Filling:
1 pint heavy cream 
Carton of frozen strawberries, defrosted 
1/2 cup confectioners sugar 
Pink food coloring

  1. Preheat oven to 425 degrees F
  2. TO MAKE CREAM PUFF PASTRY: In a large pot, bring butter and water to a boil. Remove post from heat and stir in flour and salt, consistently stirring until the mixture firms up and forms a ball. Transfer the dough to a large mixing bowl. With hand or stand mixer, beat in the eggs one at a time, mixing well after each egg is added. Drop by tablespoonfuls onto parchment paper lined baking sheet.

  1. Bake for 17 minutes at 425 degrees F. After 17 minutes, reduce temperature to 375 degrees F and continue baking for an additional 5 to 10 min. Centers should be dry. When finished cooking, let cool completely

When the shells are cool, make FILLING: Beat cream with an electric mixer until soft peaks form. Add 4 tablespoons juice from the defrosted strawberry container, sugar and a little pink food coloring, and beat until stiff. Refrigerate until use.

When shells are cooled completely, use a pastry bag to pipe filling onto half the shells. Place remaining shell halves on top.

Melt Chocolate chips in a small bowl in the microwave and dip the tops into the melted chocolate and place on a plate to harden up.

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