Strawberry Cream Puffs
As an apprentice chef, I prepared these for a local restaurant and ended up receiving requests for more. They are easy to prepare, but if you need more than 8, you'll need to double it. ALSO, IN LIEU OF FRESH STRAWBERRIES, FROZEN STRAWBERRIES MAY BE USED. I've done both and they turn out equally tasty.
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fresh strawberries, sliced
PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
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.
Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat till dough is smooth.
Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
Cool away from drafts. Cut top off puffs; pull out and discard soft dough inside.
FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
Fold 3/4 of sliced strawberries into whipped cream.
Fill each cream puff with strawberry mixture.
Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.