Strawberry Cream Puffs2017-05-03
- Servings : 4
- Prep Time : 40m
- Cook Time : 30m
- Ready In : 1:10 h
- 125g flour
- 100ml milk
- 100ml water
- 10g castor sugar
- 1⁄2 tsp salt
- 80g butter
- 4 eggs
- 480g fresh cream
- 40g icing sugar
- 1 tsp vanilla essence
- fresh strawberries, sliced
In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from the heat and add the flour all at once and incorporate mixing energetically with a wooden spoon until well combined.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter. It will result in a smooth batter which still holds its shape.
Preheat oven to 200°C. Line 2 baking trays with baking paper. Place heaped dessert-spoonfuls of dough, about 3cm apart, on trays. Bake for 25-30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
In a large bowl whip the cream with an electric mixer until stiff peaks form. Add the icing sugar and vanilla and mix to combine.
Split the cream puffs in half and fill them with cream mixture and strawberry slices. Dust with icing sugar and serve.