Strawberry Cream Puffs

Name: Strawberry Cream Puffs
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 4 larges eggs, at room temperature; 237 milliliters all-purpose flour; 7 grams packet unflavored gelatin; 2 Tbsps granulated sugar; 237 milliliters heavy cream; 1 teaspoon freshly squeezed lemon juice; 0 teaspoons fine salt; 227 grams strawberries, washed, hulled, and cut into large dice; 8 Tbsps (1 stick) unsalted butter, cut into 8 pieces; 2 Tbsps water; 118 milliliters whole milk

Strawberry Cream Puffs might be just the side dish you are searching for. This recipe makes 12 servings with 216 calories, 4g of protein, and 17g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes about 1 hour and 35 minutes. Head to the store and pick up lemon juice, strawberries, gelatin, and a few other things to make it today.

Instructions

Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Heat the butter, milk, measured water, sugar, and salt in a medium saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Water

Milk

Salt

Equipment you will use

Wooden Spoon

Sauce Pan

Frying Pan

Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.

Ingredients you will need

Dough

Water

Egg

Equipment you will use

Stand Mixer

Bowl

Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart. Dip your finger in the bowl of water and smooth the top of each mound.

Ingredients you will need

Mounds Bar

Dough

Water

Dip

Equipment you will use

Baking Sheet

Bowl

Place the baking sheet in the oven, reduce the temperature to 350°F, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed).

Equipment you will use

Baking Sheet

Oven

Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.

Ingredients you will need

Strawberries

Lemon Juice

Berries

Potato

Sugar

Equipment you will use

Sieve

Potato Masher

Sauce Pan

Bowl

Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.

Ingredients you will need

Strawberries

Gelatin

Equipment you will use

Stand Mixer

Sieve

Spatula

Whisk

Bowl

Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl.

Ingredients you will need

Cream

Equipment you will use

Blender

Whisk

Bowl

Whisk until medium peaks form, about 2 to 3 minutes.)Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined.

Ingredients you will need

Whipped Cream

Strawberries

Equipment you will use

Spatula

Whisk

Add the remaining whipped cream and stir until just combined and no streaks of white remain.

Ingredients you will need

Whipped Cream

Transfer the mixture to a large resealable bag and set it aside.

Cut the cooled puffs in half horizontally.

Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar.

Ingredients you will need

Powdered Sugar