Strawberry Cream Puffs with Whipped Cream Filling
Ingredients
Dough
- 100 ml water
- 70 ml milk
- 30 g butter
- 1 pinch salt
- 2 pinches sugar
- 120 g all-purpose flour (type 405)
- 3 medium eggs
Filling
- 350 g strawberries
- 2 tablespoons lime juice
- 400 g heavy cream
- 2 packets vanilla sugar
- 1-2 tablespoons powdered sugar
Preparation
Choux pastry
Bring water, milk, butter, salt, and sugar to a boil in a saucepan
Add flour all at once and stir with a wooden spoon until a sticky lump forms
Cook over medium heat for 2-3 minutes, pressing the dough against the bottom of the pan, until a white film forms on the pan bottom
Transfer the dough to a mixing bowl and let cool for 3 minutes
Add one egg and beat with an electric mixer on high speed until incorporated
Add the second egg and beat until incorporated
Add the third egg and beat until no egg streaks remain
Preheat the oven to 200°C (400°F) conventional or 180°C (350°F) convection
Line a baking sheet with parchment paper
Using two spoons, form 8 equal mounds of dough on the prepared baking sheet, spaced apart
Alternatively, pipe 8 rosettes (about 5 cm in diameter) using a large star tip
Bake the cream puffs in the preheated oven for about 25 minutes until golden brown, without opening the oven door
Let the cream puffs cool completely
Strawberry filling
Wash, hull, and slice the strawberries. Toss with lime juice and set aside
In a bowl, whip the heavy cream with vanilla sugar and powdered sugar until stiff peaks form
Once the cream puffs are completely cooled, cut a small hole in the side of each puff or slice them in half horizontally
Fill each puff with the whipped cream and top with strawberries
