STRAWBERRY CREAM PUFFS
Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 cream puffs.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.
Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM PUFFS
Steps:
- To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
- Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
- To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
- Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.
CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY
Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips
Provided by Alix Traeger
Categories Desserts
Yield 15 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F (220°C).
- Cut the tops off the strawberries and cut into pieces. Set aside.
- In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
- Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
- Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
- In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
- Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
- On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
- Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
- Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
- Dip the top of each filled cream puff into the chocolate, dripping off any excess.
- Enjoy!
Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams
STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE RECIPE
Provided by á-830
Number Of Ingredients 17
Steps:
- For cream puffs: Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs one at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny). Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs to flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.) For filling: Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crushed strawberry mixture into cream. For sauce: Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce. Makes about 2 1/3 cups. Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
STRAWBERRY-LEMON CREAM PUFFS
A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. My husband is impressed with their great taste and appearance. I like how easy the puffs are to make. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.
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STRAWBERRY CREAM PUFFS RECIPE - ED JILOCA | FOOD & WINE
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5/5 Total Time 2 hrsServings 8
- Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium saucepan, bring the water, salt, sugar and butter to a boil. Add the flour all at once, remove from the heat and stir until a smooth ball forms. Transfer the dough to a bowl and let cool for 1 minute. Using an electric mixer, beat in the eggs one at a time, beating well between additions, until smooth.
- Scoop the dough onto the baking sheet in 8 mounds. Using a lightly moistened finger, smooth the tops. Bake for 10 minutes, then lower the heat to 250° and bake for 15 minutes longer, until the puffs are lightly golden. Let cool completely.
- In a saucepan, bring the milk, salt, vanilla bean and seeds to a boil. In a bowl, whisk the sugar, cornstarch and eggs. Whisk in 1/2 cup of the hot milk. Whisk the mixture into the remaining milk in the saucepan and cook over moderate heat, stirring constantly, until very thick and bubbling, about 4 minutes. Off the heat, whisk in the butter. Strain the pastry cream into a bowl, place a sheet of plastic wrap directly onto the surface and refrigerate until chilled, about 1 hour.
- In a small saucepan, combine the strawberry preserves with the water and bring to a simmer. Whisk vigorously to break up the fruit. Strain the mixture into a medium bowl. Add the confectioners' sugar and whisk until smooth.
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