A scrumptious pastry bite filled with fresh strawberry cream and topped with rich chocolate. Indulgent, but not difficult to make!
Cream Puff Shells
- 3/4 cup all-purpose flour
- 6 tablespoons unsalted butter, cut into chunks
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 large eggs, room temperature
For the Egg Wash
- 1 egg
- 1 teaspoon water
Strawberry Cream Filling
- 1 teaspoon unflavored gelatin (like Knox, found near Jell-o in the baking aisle)
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar (more or less to taste)
- 1/2 teaspoon vanilla extract
- 1 cup freeze-dried strawberries
- 4 ounces (by weight) semi-sweet chocolate
- 1/2 cup heavy whipping cream
- Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
- Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. (Don’t short-change this step or your dough may be too soft to pipe.) Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
- Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch plain tip. Pipe dough onto prepared pans into 1 1/2-inch rounds (1 1/2 inches high). Smooth out peaks and round tops with a moistened finger.
- Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
- Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Strawberry Cream Filling
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes. While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 5-10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Place berries in a plastic bag and crush with hands into small pieces. Add to whipped cream and beat for an additional 30 seconds until well mixed.
- When pastry shells are completely full, fill using one of the methods outlined in blog post.
- Heat 1/2 cup heavy cream in microwave until steaming. Pour over chocolate in a heat safe bowl and let sit for 2-3 minutes. Whisk to combine until completely smooth. Sauce will be thinner when hot and thicken as it cools. Drizzle over tops of filled cream puffs, or dunk in bowl.