Name: Delightful Strawberry Puffs
Prep time: 12 min
Cook time: 110 min
Total time: 147 min
Yield: 10
Cuisine: French
Ingredients: 2 gram Salt; 90 gram Granulated Sugar; 4 piece Chicken Eggs; 50 gram Sliced Almonds; 1 piece Vanilla Bean; 100 milliliter Water; 105 gram Unsalted Butter; 4 piece Egg Yolk; 30 gram Cornstarch; 250 gram Whipping Cream 33%; 120 gram All-purpose wheat flour; 400 gram Fresh Whole Milk (3.5% Fat); 100 milliliter Fresh Whole Milk (3.5% Fat)

Step-by-step method

Let’s cook

At a glance

You'll be making elegant choux pastry puffs filled with pastry cream and fresh strawberries—think of them as gourmet pleasures that look fancy but come together in about an hour and 15 minutes. The trickiest part is getting the choux pastry dough just right by cooking it until it pulls away from the pan, and then you'll need patience while the baked puffs cool completely before filling. Once you've got the creamy custard ready and whipped the cream together, assembling these little treats is the fun part.

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Make the choux pastry

Put the milk, water and butter into a saucepan and bring to a boil. Add the flour, sugar and salt, stirring well until the mixture forms a ball that starts pulling away from the bottom and sides of the pan. That's how you know it's ready.

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100 milliliter
Fresh Whole Milk (3.5% Fat)

100 milliliter
Water

80 gram
Unsalted Butter

120 gram
All-purpose wheat flour

10 gram
Granulated Sugar

2 gram
Salt
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Beat in the eggs

Transfer the dough to a bowl, let it cool slightly, then beat in the eggs one at a time until the dough is smooth and glossy.

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4 piece
Chicken Eggs
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Pipe the shapes

Fill a piping bag fitted with a round tip (about 2.5 cm) and pipe "finger" shapes roughly 8 cm long onto a baking sheet lined with parchment paper. Leave plenty of space between them, as the pastry puffs up quite a bit while baking.

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Sprinkle with almonds

Sprinkle the tops with chopped almonds.

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50 gram
Sliced Almonds
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Bake

Bake in an oven preheated to 180 °C until golden brown, about 20 minutes. Remove from the oven and let cool completely before filling.
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Make the crème pâtissière

Pour the milk into a saucepan. Split the vanilla pod lengthwise, scrape the seeds into the milk, and bring to a boil. Whisk together the egg yolks and sugar, then add the cornstarch and beat until the mixture is pale yellow and thickened.

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400 gram
Fresh Whole Milk (3.5% Fat)

1 piece
Vanilla Bean

4 piece
Egg Yolk

80 gram
Granulated Sugar

30 gram
Cornstarch
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Stir in the butter

Slowly pour the hot milk into the egg yolk mixture, whisking constantly. Pour everything back into the saucepan and bring to a boil, stirring all the while. Cook until thickened, then whisk in the butter. Cover with plastic wrap and let cool.

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25 gram
Unsalted Butter
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Whip the cream and fill

Whip the cream and fold it into the cooled custard. Slice the baked puffs in half and fill them with the custard and strawberries.

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250 gram
Whipping Cream 33%

Step-by-step method

At a glance

Make the choux pastry

For this step

Beat in the eggs

For this step

Pipe the shapes

Sprinkle with almonds

For this step

Bake

Make the crème pâtissière

For this step

Stir in the butter

For this step

Whip the cream and fill

For this step

Strawberry Puffs

Ingredients — what you'll need

About this recipe

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