Choux aux Fraises
Cream Puffs filled with sweetened Strawberries and Vanilla Whipped Cream.
INGREDIENTS:
For the cream puffs:
1/2 cup water
1/4 teaspoon salt
1/4 cup unsalted butter, cut into pieces
1/2 cup + 1 Tablespoon flour
3 large eggs, room temperature
1 egg beaten, for glaze
.
For the Filling:
1 quart of strawberries, hulled & cut in half
2 Tablespoons sugar
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Crème Chantilly:
1-1/4 cups heavy cream, well chilled
2 Tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
For dusting the puffs: confectioner's sugar
Preheat oven to 400°F. Line two baking sheets with parchment paper and lightly butter the paper. Place a bowl and beaters in the freezer to chill.
1. Sprinkle the strawberries with the sugar and place in the refrigerator to chill while making the cream puffs.
2. Heat the water, salt and butter until the butter melts. Bring to a boil and remove from heat.
3. Immediately add the flour and stir quickly with a wooden spoon, until smooth.
4. Set the mixture over low heat and stir for about 30 seconds. Remove and allow to cool for a few minutes.
5. Add 1 egg and beat it thouroughly into the mixture. Beat in the second egg until the mixture is smooth.
6. In a small bowl, beat the third egg. Gradually add enough of this egg to the dough until it becomes shiny and soft enough to just fall from a spoon.
7. Make mounds of dough using a pastry bag with a medium plain tip or 2 tablespoons. They should be about 1-1/4-inches in diameter and brush lightly with the egg glaze. Using the back of a fork, very gently push down any points because they will burn.
8. Bake about 30 minutes. Remove from oven and cut off the top third of each puff. Transfer to a rack to cool.
To make the Crème Chantilly:
1. Pour the cream into the chilled bowl. Add the sugar and the vanilla and whip with the chilled beaters until stiff. Refrigerate until ready to use.
Assemble right before serving:
Fill the puffs with the chilled strawberries. Use a pastry bag with a star tip to pipe rosettes onto each puff. Allow the berries to peek out from underneath. Set the top part of the puff on top and dust with confectioner's sugar.
B-man
