Strawberry Cream Puffs

Instructions

PREPARE: Heat the oven to 220°C /425°F and line an oven tray< with baking parchment paper. Fit a large round tip to a piping bag.
COOK THE CHOUX: Combine the milk, butter, sugar, salt and 100ml of water in a saucepan. Cook over medium heat, stirring until the butter has melted. Add the flour all at once and beat vigorously with a wooden spoon over heat until a light film of flour forms on the base of the pan and the dough pulls away from the sides.
ADD EGGS: Transfer the dough to the bowl of a stand mixer with the paddle attachment or dough hook fitted. Allow to cool for 5 minutes, then beat in the eggs, one by one, until a smooth dough forms. Transfer to the prepared piping bag.
BAKE: Pipe 20 rounds onto your prepared baking sheet, leaving space between each as the choux will expand as it bakes. If there are any peaks on the choux, pat them down with a wet finger. Transfer to the oven, turn the heat down to 180°C / 350° F / Gas 4 and bake for 30-35 minutes until puffed, golden brown, and the surface looks dry.
COOL: Turn off the heat, then open the oven door and prick each puff with a skewer or toothpick to let the steam escape. Prop the oven door open with a wooden spoon and leave the puffs in the oven for 20-30 minutes. This helps dry the puffs out and eliminate any excess moisture. Transfer to a wire rack to cool completely.
FILL: Wash the strawberries, then dice them finely. Place the chopped strawberries on a paper towel to soak up excess liquid. Beat the cream, creme fraiche and vanilla sugar together until the cream has stiff peaks. Use a serrated knife to cut each cream puff in half, spoon in some strawberries, and then pipe in the cream. Dust with icing sugar before serving.

Strawberry Cream Puffs

Ingredients

for the choux pastry:

for the cream filling:

Instructions

Nutrition