Strawberry Cream Puffs Recipe
Ingredients
| 1/2 recipe Basic Cream-Puff Paste | ||
| Strawberries | 1 Pint | |
| Granulated Sugar | 4 Tablespoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| 10X (confectioners' powdered) sugar | ||
Directions
1. Make Basic Cream-Puff Paste.
2. Drop paste by rounded table-spoonfuls in 6 even mounds, 2 inches apart, onto a large cookie sheet.
3. Bake in hot oven (400°) 40 minutes, or until puffed and golden-brown. Remove to wire rack; cool completely.
4. Make filling: Wash strawberries; set aside 6 for garnish. Hull remaining berries; slice into a medium-size bowl; stir in 3 tablespoons of the granulated sugar. Chill at least 30 minutes.
5. Beat cream with remaining tablespoon granulated sugar and the almond extract until stiff in a medium-size bowl. Chill.
6. Just before serving, cut a slice from top of each puff; remove any filaments of soft dough. Fold sliced berries into cream, spoon about 1/3 cup into each puff; replace tops. Sieve 10X sugar over top. Arrange on a serving plate and garnish with strawberries and mint leaves, if you wish.
2. Drop paste by rounded table-spoonfuls in 6 even mounds, 2 inches apart, onto a large cookie sheet.
3. Bake in hot oven (400°) 40 minutes, or until puffed and golden-brown. Remove to wire rack; cool completely.
4. Make filling: Wash strawberries; set aside 6 for garnish. Hull remaining berries; slice into a medium-size bowl; stir in 3 tablespoons of the granulated sugar. Chill at least 30 minutes.
5. Beat cream with remaining tablespoon granulated sugar and the almond extract until stiff in a medium-size bowl. Chill.
6. Just before serving, cut a slice from top of each puff; remove any filaments of soft dough. Fold sliced berries into cream, spoon about 1/3 cup into each puff; replace tops. Sieve 10X sugar over top. Arrange on a serving plate and garnish with strawberries and mint leaves, if you wish.
Chef
