Lemon Strawberry Cream Puff Cake Food

STRAWBERRY-LEMON CREAM PUFFS

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.

LEMON CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until golden brown. Remove to wire racks. Immediately split puffs and remove tops; discard soft dough from inside. Set puffs and tops aside to cool., For filling, in a small heavy saucepan, combine egg, sugar, lemon juice and butter. Cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set., In a large bowl, beat cream and sugar until stiff peaks form; fold into lemon mixture. Fill cream puffs; replace tops. Dust with confectioners' sugar.

LEMON STRAWBERRY CREAM PUFF CAKE

Steps:

• Prepare the lemon curd. In a small bowl, whisk the 2 eggs and one egg yolk together, then whisk in the sugar until combined. In a small saucepan over medium heat, heat the lemon juice and zest until hot, but not boiling. Slowly pour the hot lemon juice into the egg mixture, whisking constantly while pouring. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to cling to the back of the spoon, about 3 minutes. Remove the pan from the heat and stir in the butter until combined. Stir in the cream, vanilla and salt. Pour the mixture through a fine mesh strainer into a small bowl. Cover the lemon curd with plastic wrap directly on the surface of the curd and refrigerate until ready to use.
• Make the cream puff. Preheat the oven to 375 degrees F. Lightly grease the sides and bottom of a 9 1/2 inch springform pan and set aside. In a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir the mixture quickly until it starts to pull away from the sides of the pan. Remove the pan from the heat and keep stirring until the mixture is smooth, then allow it to cool for 5 minutes.
• Using a handheld electric mixer, add the eggs, one at a time to the mixture and beat it until it is smooth and shiny. Spread the mixture in the bottom, and about an inch up the sides of the prepared pan. Bake for 30-35 minutes, until it is golden brown and crisp to the touch. Take it out and poke it all over, 10-12 times, with a toothpick (there shouldn't be a lot of sticky batter on the toothpick after poking the puff, if there is bake it a little longer). Then turn the oven off, put the cake back in the oven and prop the door open with a wooden spoon. Allow it to dry in the propped open oven for about 30-45 minutes. Take it out to cool completely, I removed it from the pan at this point and transferred it carefully to a cooling rack.
• Toss the strawberries together with the sugar in a bowl and place in the refrigerator until needed.
• Prepare the cream filling. In a large bowl, or the bowl of a stand mixer, whip the cream cheese until it is smooth. Slowly add the powdered sugar, and whip the mixture until it is light and fluffy. Add in the heavy cream, lemon zest and vanilla and continue whipping until stiff peaks form. At this point, if you're not ready to assemble the cake you can keep the prepared cream in a covered bowl in the refrigerator.
• Assemble the cake. Spread the lemon curd over the bottom of the cream puff shell. Then spread the cream filling over top of the lemon curd, and pile the strawberries on top of the cream filling. Slice and serve!

STRAWBERRY LEMON CREPE CAKE

Steps:

• For the lemon curd: Whisk together the lemon zest, lemon juice, granulated sugar, salt and eggs in a medium heatproof bowl. Place the mixture over a pot of gently simmering water. Whisk frequently, until the curd coats the back of a spoon, about 10 minutes. Whisk in the butter a pat at a time. Remove from heat, stir in the almond extract and white chocolate until melted. Cover the surface of the curd with plastic and transfer to the fridge to cool completely.
• Meanwhile, for the crepes: Combine the buttermilk, water, eggs, lemon zest, 2 teaspoons of vanilla, almond extract, melted butter, granulated sugar and salt in a blender and blitz to combine. Add the flour and blitz again until smooth. Set the crepe batter in the fridge for at least 30 minutes or up to 24 hours to rest.
• Once the batter has rested, heat a 9-inch nonstick skillet over medium heat. Pour about 1/3 cup of batter into the pan and quickly swirl the batter around so that it coats the bottom of the pan. Allow the crepe to cook for about 30 seconds to 1 minute on the first side, flip and cook for another 15 to 30 seconds, or until lightly golden. Transfer the crepe to a baking pan and continue with the remaining batter, adding a small amount of butter to the pan between crepes if they're sticking. Allow the crepes to cool to room temperature.
• Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a hand mixer. Add in remaining 1 teaspoon of vanilla extract and gradually beat in the cream. Whip on high until stiff.
• To assemble, lay one of the crepes onto a serving plate and add a heaping 1/4 cup of cream mixture onto the crepe and spread evenly. Top with another crepe and spread with 2 to 3 tablespoons of lemon curd. Continue layering, alternating fillings, until all of the crepes are used. Wrap the cake with plastic wrap and transfer the cake, as well as any remaining cream and curd, to the fridge for at least 1 hour or up to two days to set up.
• When ready to serve, peel away the plastic and dollop, spread or pipe the remaining cream and/or curd overtop and decorate with halved strawberries and toasted almonds.

STRAWBERRY LEMONADE CAKE

Steps:

• Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
• Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.
• Refrigerate until cake is cooled and cut. Cut each cake layer in half.
• Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
• Top with sliced strawberries.
• Refrigerate and serve chilled.

STRAWBERRY CREAM PUFFS

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.