Strawberry Cream Puffs
By Cyndi McGrath 12bsassy
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.
all purpose flour
CREAM PUFF FILLING
fresh strawberries, sliced
1PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
2Add 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.
3Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition; then beat till dough is smooth.
4Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
5Cool away from drafts. Cut top off puffs; pull out and discard soft dough inside.
6FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
7Fold 3/4 of sliced strawberries into whipped cream.
8Fill each cream puff with strawberry mixture.
9Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.