I picked up a quart of organic strawberries at the market yesterday, and as I was trying to figure out what to do with them, the idea to bake up a batch of cream puffs crossed my mind. It seemed like a fancier option than making shortcakes (which I've done before, anyway), so . . . cream puffs it was! They were actually quite easy to make, though they seemed to de-puff slightly once I pulled them out of the oven. Regardless of their puff level, they were still quite tasty, and a great combination with some freshly whipped cream and of course, the fresh strawberries, which inspired it all.
Strawberries and Cream Puffs (printer-friendly version)
makes 12 cream puffs
1 cup water
1/2 cup unsalted butter
1/8 teaspoon kosher salt
1 teaspoon lavender vanilla bean sugar [optional]
1 cup unbleached all-purpose flour
1 quart organic strawberries, hulled, quartered, and mashed
2 cups whipped cream
1. Preheat the oven to 400 degrees. Place a Silpat on a baking sheet and set aside. (Alternately, lightly grease the baking sheet with cooking spray.)
2. Add the water, butter, salt, and lavender vanilla bean sugar [optional] to a medium sauce pot.
3. Bring the mixture to a boil, stirring to combine the ingredients.
4. Once the mixture begins to boil, add in the flour and stir vigorously. Continue stirring until the dough forms into a ball.
5. Remove from the heat and let cool for 10 minutes.
6. Stir in the eggs one a time, stirring with a wooden spoon in between additions to fully integrate each egg into the dough.
7. Drop large spoonfuls of dough onto the prepped baking sheet.
8. Bake for 25-30 minutes, or until the puffs are golden brown and dry to the touch.
9. Remove from the oven and place on a wire rack to cool.
10. To make the strawberry cream puffs, prepare a batch of whipped cream.
11. Cut the tops off of the cream puffs, and remove the dough from the center of the puff.
12. Fill the puffs with a small scoop of fresh mashed strawberries, a dollop of whipped cream, and another small scoop of mashed strawberries. Replace the top of the puff. Sift powdered sugar over the top if desired and serve.
makes 12 cream puffs
1 cup water
1/2 cup unsalted butter
1/8 teaspoon kosher salt
1 teaspoon lavender vanilla bean sugar [optional]
1 cup unbleached all-purpose flour
1 quart organic strawberries, hulled, quartered, and mashed
2 cups whipped cream
1. Preheat the oven to 400 degrees. Place a Silpat on a baking sheet and set aside. (Alternately, lightly grease the baking sheet with cooking spray.)
2. Add the water, butter, salt, and lavender vanilla bean sugar [optional] to a medium sauce pot.
3. Bring the mixture to a boil, stirring to combine the ingredients.
4. Once the mixture begins to boil, add in the flour and stir vigorously. Continue stirring until the dough forms into a ball.
5. Remove from the heat and let cool for 10 minutes.
6. Stir in the eggs one a time, stirring with a wooden spoon in between additions to fully integrate each egg into the dough.
7. Drop large spoonfuls of dough onto the prepped baking sheet.
8. Bake for 25-30 minutes, or until the puffs are golden brown and dry to the touch.
9. Remove from the oven and place on a wire rack to cool.
10. To make the strawberry cream puffs, prepare a batch of whipped cream.
11. Cut the tops off of the cream puffs, and remove the dough from the center of the puff.
12. Fill the puffs with a small scoop of fresh mashed strawberries, a dollop of whipped cream, and another small scoop of mashed strawberries. Replace the top of the puff. Sift powdered sugar over the top if desired and serve.
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