STRAWBERRY CREAM PUFF HEART
Make a declaration of love with our Strawberry Cream Puff Heart. This Strawberry Cream Puff Heart is made out of pastry puffs and a creamy filling.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 16 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 425°F.
- Trace 15x12-inch heart on piece of parchment paper; place on baking sheet. Bring 1 cup water, butter and granulated sugar to boil in medium saucepan. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl. Beat in eggs, 1 at a time, with mixer until well blended. Spoon into freezer-weight plastic bag; cut 1 corner from bottom of bag. Squeeze dough into 16 (1-1/2-inch) mounds, with sides touching and following heart pattern on paper.
- Bake 20 min. Reduce oven temperature to 350ºF. Bake 25 min. or until golden brown. Turn oven off; open door slightly. Let cream puffs stand in oven 15 min. Remove from oven; cool completely.
- Meanwhile, bring remaining water to boil. Add to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add chocolate; stir until melted. Stir in milk. Refrigerate 15 min. or until thickened but not set. Gently stir in COOL WHIP. (If gelatin mixture is not thick enough to mound, refrigerate until desired consistency.)
- Cut cream puff heart horizontally in half using serrated knife. Gently remove top; remove and discard soft dough from center. Fill bottom with gelatin mixture; replace top. Sprinkle with powdered sugar. Top with strawberries.
Nutrition Facts : Calories 190, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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.
STRAWBERRY CREAM CHEESE HEART PUFFS
Gorgeous heart shaped puffs with cream cheese and strawberry. Perfect treats for Valentines!
Provided by Sheenam & Muskaan
Categories Dessert
Time 35m
Number Of Ingredients 7
Steps:
- Chop the strawberries very finely and keep them aside.
- In a bowl, mix together the softened cream cheese and sugar. You can also microwave this mixture for about ten to fifteen seconds. (- not more than 15 seconds)
- Sprinkle some flour on the kitchen surface. Roll out the thawed puff pastry into a large rectangle. Make little hearts using a heart-shaped cookie cutter and make even small hearts within, using a toothpick as explained above in the blog post.
- Carefully transfer the hearts from the floured surface and place them on a baking tray lined with parchment paper. Spread the cream cheese and sugar mixture on the puff pastry - only on the inside heart.
- Place the chopped strawberries carefully - again only on the inside heart. Brush some milk on the pastries, on the outside part and bake them in preheated oven at 200 degrees for eighteen to twenty minutes or until they are golden brown and puffed up.
- Take them out of the oven and drizzle some honey on the puffs and serve.
STRAWBERRY CREAM PUFFS
A wonderful summertime dessert! Light, cool, fresh, and creamy, these strawberry cream puffs are simply beautiful. The tartness of the strawberries with the sweet cream and the soft pastry puff is heavenly. Guests will be super impressed when they taste this delicious dessert.
Provided by Cyndi McGrath
Categories Desserts
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
- 2. Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
- 3. Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
- 4. Then beat till dough is smooth.
- 5. Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
- 6. Cool away from drafts.
- 7. Cut top off puffs; pull out and discard soft dough inside.
- 8. FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
- 9. Fold 3/4 of sliced strawberries into whipped cream.
- 10. Fill each cream puff with strawberry mixture.
- 11. Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.
HEART SHAPED STRAWBERRY CHEESECAKE PUFF PASTRY PIES
Strawberry cheesecake filling is wrapped up in heart shaped puff pastry dough in this mini strawberry cheesecake pie recipe, perfect for Valentine's Day!
Provided by Whitney Bond
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Combine the cream cheese, confectioners sugar and vanilla extract in a medium mixing bowl.
- In a separate small mixing bowl, combine the strawberries, granulated sugar and lemon juice.
- Roll out the puff pastry dough on a floured surface.
- Use a rolling pin to roll thin.
- Cut the puff pastry dough in heart shapes.
- Discard the scraps of puff pastry dough between the cut out hearts.
- Whisk the egg and water together to make an egg wash.
- Brush the edges of each heart with the egg wash. I simply use my finger to do this.
- Fill half of the hearts with a spoonful of the cream cheese mixture.
- Add the strawberry mixture on top of the cream cheese.
- Place the other half of the puff pastry hearts on top.
- Use your fingers or a fork to seal the edges shut together.
- Place the heart shaped pies on a baking sheet.
- Brush the tops with the egg wash.
- Place in the oven and bake for 20-25 minutes.
Nutrition Facts : Calories 323 kcal, Carbohydrate 26 g, Protein 4 g, Fat 22 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 167 mg, Sugar 7 g, ServingSize 1 serving
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
EASY STRAWBERRY PASTRIES
Quick and easy Strawberry Pastries feature shortcut crescent roll dough is wrapped around a filling of cream cheese and freshly sliced strawberries!
Provided by Samantha Skaggs
Categories Breakfast
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a medium bowl, use an electric mixer to beat cream cheese, powdered sugar, vanilla, and strawberry jam until smooth and creamy.
- Unroll crescent roll dough and separate into four rectangles. Press firmly along the triangle perforations to seal. Place rectangles on an ungreased baking sheet (or a baking sheet lined with parchment paper).
- Divide cream cheese mixture evenly between the four pieces of dough, spreading on one half of each rectangle and leaving a thin border around the edges. Arrange strawberry slices on top of cream cheese mixture, using about 1 1/2 strawberries per pastry (or whatever fits).
- Fold dough over filling so that edges meet, and press along edges firmly with a fork to seal. Brush top of each pastry with milk and sprinkle with sugar. Using a sharp knife, cut three diagonal slits on surface of each pastry.
- Bake for 13 to 16 minutes or until pastries are a deep golden brown. Place pan on a wire rack and cool pastries for 10 minutes before removing with a spatula and serving warm.
Nutrition Facts : Calories 371 kcal, Carbohydrate 42 g, Protein 4 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 32 mg, Sodium 538 mg, Sugar 24 g, ServingSize 1 serving
STRAWBERRY CREAM PUFFS
Make and share this Strawberry Cream Puffs recipe from Food.com.
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 cream puffs
Number Of Ingredients 10
Steps:
- In a saucepan, heat water, butter and salt over medium high heat until butter melts.
- Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
- Remove from heat and cool for 10 minutes.
- Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
- Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
- Bake at 400° for 35 minutes or until golden brown.
- Remove from oven and let cool on wire rack.
- To prepare filling, beat heavy cream at medium speed just until thickened.
- At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
- Fold in drained strawberries.
- Cut tops off puffs and remove any soft dough from inside.
- Fill with strawberry filling and replace top.
- Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 287.7, Fat 24.1, SaturatedFat 14.5, Cholesterol 145.2, Sodium 142.6, Carbohydrate 14.3, Fiber 0.9, Sugar 4, Protein 4.2
EASY STRAWBERRY CREAM CHEESE DANISH
Deceptively easy to make, this strawberry cream cheese danish is perfect for entertaining and takes just a few minutes to make!
Provided by Melissa Riker
Categories breakfast
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Spray a baking sheet with nonstick spray.
- In a medium bowl mix cream cheese, powdered sugar and vanilla until thoroughly blended. Set aside.
- Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
- Spread cream cheese mixture onto intact middle section of the dough. Top with strawberry preserves.
- Starting at the top fold the dough strips across the middle section at a downward angle, alternating sides to form a braid pattern.
- Beat together egg and water and use a pastry brush (affiliate link) to coat the top of the danish.
- Bake for 20 minutes or until golden brown.
- Serve warm or cold. Refrigerate up to three days.
Nutrition Facts : Calories 248 calories, Sugar 9 g, Sodium 139.8 mg, Fat 14.5 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 25.1 g, Fiber 0.6 g, Protein 4.2 g, Cholesterol 30.9 mg
STRAWBERRY CREAM CHEESE BREAKFAST PASTRIES
A simplified, perfectly tasty pastry recipe! Made with flaky layer of store-bought puff pastry, creamy, tangy sweetened cream cheese and fresh strawberries. Who wouldn't love these?
Provided by Jaclyn
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Thaw puff pastry according to directions on package and halfway through thawing preheat oven to 400 degrees.
- While puff pastry is thawing, in a small bowl and using a rubber spatula, mix together cream cheese, jam and food coloring while pressing mixture along bottom and sides of bowl to smooth large lumps.
- Transfer to refrigerator until ready to use (so it's not runny, you can flash chill in freezer if you prepared this near the end of the pastry thawing).
- Cut pastry into heart shapes using a 3-inch heart-shaped cookie cutter (space them as close together as possible so you can get as many as you can out of the sheet).
- Transfer hearts to a baking sheet lined with a silicone liner or parchment paper, spacing 1 1/2-inches apart.
- Using a sharp pairing knife, lightly score a heart inside of each cut-out heart coming about 1/3-inch from the edge, without cutting entirely through bottom of the dough.
- Add 1 tsp of the cream cheese mixture to center of each heart then spread outward without covering the 1/3-inch edge.
- Add strawberries over cream cheese layer, again without covering the edge. Using your fingertip brush the 1/3-inch edge with egg/water mixture.
- Bake in preheated oven 14 - 15 minutes until edges are golden brown. Let cool on a wire rack then dust with powdered sugar. Serve the day they are prepared.
Nutrition Facts : Calories 133 kcal, Carbohydrate 11 g, Protein 2 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 70 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STRAWBERRY CREAM PUFFS EXTRAORDINAIRE
Steps:
- Preheat the oven to 400 degrees F.
- In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
- Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
- While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
- After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
- Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
- To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.
STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE
Categories Milk/Cream Mixer Berry Dessert Bake Valentine's Day Kirsch Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 18
Number Of Ingredients 17
Steps:
- For cream puffs:
- Preheat oven to 375°F. Line 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 1 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 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 crush strawberry mixture into cream.
- 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.
- 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.
STRAWBERRY TURNOVERS
These quick and easy turnovers are made with puff pastry and stuffed with strawberries and cream cheese. These Strawberry Cream Cheese Turnovers make a perfect breakfast or dessert!
Provided by Danielle
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F. Line two large baking sheets with parchment paper and set aside.
- Unroll both pieces of the thawed puff pastry and cut each one into four squares (you will have 8 square pieces total). Set aside.
- In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside.
- In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
- Evenly distribute the strawberry mixture and cream cheese mixture between each piece of puff pastry, making sure to spoon the mixture closer towards one corner.
- Gently fold the other corner over, making sure to keep the mixture inside, and then crimp with a fork to seal. Brush each turnover with the egg white.
- Bake at 400°F for 17-20 minutes or until lightly golden brown.
- Remove from the oven and set aside to cool for about 10 minutes.
- Add the powdered sugar, milk, and vanilla extract to a small mixing bowl and mix until everything is well combined. If needed, add more milk to thin out the glaze or add more powdered sugar to thicken it up a bit.
- Evenly distribute the glaze between all of the turnovers.
More about "strawberry cream puff heart food"
STRAWBERRY CREAM PUFFS - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
Reviews 60Servings 9Cuisine FrenchCategory Dessert
- Process the 1/2 cup of strawberries in the bowl of a food processor until finely pureed; you should have about 1/3 cup of puree.
- Split the puffs in half and fill each bottom half with filling and top with sliced berries (if desired). Top with the other half of the puff. Serve immediately.
STRAWBERRY CREAM PUFFS RECIPE - ED JILOCA | FOOD & WINE
From foodandwine.com
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.
STRAWBERRY CREAM PUFFS - THE FLAVOR BENDER
From theflavorbender.com
Ratings 1Calories 184 per servingCategory Desserts, Pastry
- Place the butter, salt and sugar in a bowl and cream the ingredients together until creamy and fluffy.
- Place the strawberry and sugar in a saucepan. Heat the strawberries and sugar until the strawberries have softened, and the sugar is dissolved. Let the mixture come to a boil.
- Place the diced strawberry and sugar in a bowl. Mix well and let it sit in the fridge and macerate for at least 20 minutes.
STRAWBERRY CREAM PUFFS | CBC LIFE
From cbc.ca
- Bring 1 cup water, butter, sugar and salt to a boil in a medium saucepan. Remove saucepan from heat and add flour. Stir vigorously with a wooden spoon until mixture comes together.
- Place the pan back over medium heat and stir until dough is dry and doesn't stick to the bottom of the pan, about 2 minutes.
STRAWBERRY CREAM PUFFS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
STRAWBERRY CREAM PUFFS – RECIPE FROM YUMMIEST FOOD COOKBOOK
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ROBINHOOD | CREAM PUFFS FILLED WITH STRAWBERRY CREAM
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HEART SHAPED STRAWBERRY PUFFS - REAL MOM KITCHEN - DESSERT
From realmomkitchen.com
Reviews 1Estimated Reading Time 2 mins
- Place heart shapes on a baking sheet lined with parchment paper and bake at 400 degrees fro 10-12 minutes until golden. remove from oven and cool completely.
- In a bowl whip together pudding mix with 1 1/4 cup cream and 3/4 cup milk for 2 minutes and refrigerate for at least one hour.
STRAWBERRY CREAM PUFFS & DATE NIGHT IN IDEAS
From savvysavingcouple.net
4/5 (4)Total Time 30 minsCategory DessertCalories 454 per serving
STRAWBERRY CHEESECAKE CREAM PUFFS | FOODIECRUSH.COM
From foodiecrush.com
5/5 (3)Estimated Reading Time 8 mins
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
STRAWBERRY CREAM PUFF CAKE - THE HAPPIER HOMEMAKER
From thehappierhomemaker.com
5/5 (1)Total Time 1 hrCategory DessertCalories 308 per serving
STRAWBERRY CREAM PUFF CAKE RECIPE - MEL'S KITCHEN CAFE
From melskitchencafe.com
Ratings 39Calories 334 per servingCategory Cakes/Cupcakes
- Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
- For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.
HOMEMADE HEART SHAPED CREAM PUFFS | MEL'S KITCHEN CAFE
From melskitchencafe.com
3.8/5 (4)Total Time 50 minsCategory DessertsCalories 464 per serving
- For the bavarian cream, place the milk in a heavy-bottomed saucepan. Bring the milk to a boil over medium heat. Keeping an eye on the milk, whisk the cornstarch, sugar and salt together in a bowl. Gradually add the eggs and mix until smooth. Slowly add about one-third of the hot milk to the egg mixture while whisking rapidly (this is called tempering the eggs). Make sure to keep whisking quickly or the eggs will heat too quickly and develop lumpy spots. Pour the tempered egg mixture back into the remaining milk.
- Place the mixture over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens. Once thickened, boil for a few seconds longer to make sure the raw starch taste has disappeared (see Note below the recipe). Stir in the vanilla extract. Stir in the butter and continue to stir until it is completely incorporated.
- Pour the custard into a bowl and cover with a piece of saran wrap, pressing the wrap directly onto the surface of the custard and let cool completely at room temperature. When cooled completely, whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Fold the whipped cream gently into the pastry cream. Again, press plastic wrap directly on the surface of the bavarian cream and store in the refrigerator. It will keep in the refrigerator for up to 4 days.
- Note: If the heat is too high or you are stirring too slowly at the point when the pastry cream reaches a boil, it may lump. If this happens, pass it through a strainer immediately, before it cools.
STRAWBERRY KIWI CREAM PUFFS - KITSCHEN CAT
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Estimated Reading Time 3 mins
CHOCOLATE STRAWBERRY CREAM HEARTS - TENDERFLAKE
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Estimated Reading Time 1 min
CREAM PUFFS WITH STRAWBERRY CURD - LOVE AS FOOD
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Category DessertTotal Time 50 mins
STRAWBERRY CREAM PUFFS RECIPES ALL YOU NEED IS FOOD
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3.8/5 Category DessertsServings 10Total Time 1 hr 5 mins
HEART-SHAPE CHOCOLATE CREAM PUFFS | BETTER HOMES & GARDENS
From bhg.com
Total Time 1 hrCalories 225 per serving
WHIPPED WHITE CHOCOLATE GANACHE AND ... - WE HEART IT
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Estimated Reading Time 4 mins
STRAWBERRY CREAM PUFFS RECIPE - CHOWHOUND
From chowhound.com
4.5/5 (5)Total Time 1 hr 35 minsCategory Dessert, Brunch, SnackCalories 225 per serving
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Estimated Reading Time 4 mins
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Estimated Reading Time 1 min
STRAWBERRY CREAM PUFFS - SUGAR SALT MAGIC
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5/5 (1)Total Time 1 hr 15 minsCategory DessertsCalories 106 per serving
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