Strawberry Cream Puffs Food

STRAWBERRY CREAM PUFFS

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.

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY

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!

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

Steps:

• Bake pastry cups according to directions on box (check after 15 minutes of baking).
• Once baked, cool pastries and use a small knife to remove the centers of the cups.
• If desired, sprinkle pastry cup with powdered sugar.
• In a food processor, or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
• In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar, and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
• In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar, and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated.
• Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
• Add prepared filling to a large ziplock bag, and cut off about 1/2 inch from one corner. Use this to squeeze the filling into the baked pastry cups.
• Top with a few pieces of finely chopped strawberry.
• Serve immediately, or keep in the fridge up to 1 hour.

STRAWBERRY CREAM PUFFS

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.

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.

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.

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

STRAWBERRY CREAM PUFFS

Steps:

• 1. Preheat oven to 400. Heat water and butter to a rolling boil, stir in flour. Stir vigorously over low heat until mixture forms a ball (about 1 minute). Remove from heat, mix in eggs all at once and stir rapidly until smooth.
• 2. If you have an ice cream scoop that measures 1/8 cup use it to drop dough on to an ungreased baking sheet. (If you do not have a 1/8 cup scoop use a 1/4 cup measure and fill half full.) Bake 35-40 minutes until golden. Cool completely.
• 3. Meanwhile clean and cut strawberries in small chunks. Stir into Cool Whip. Cut off tops of cream puffs and pull out any soft dough from the inside. Fill empty puffs with strawberry mixture. Replace tops and dust with powdered sugar. Serve immediately.

STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE

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.