Strawberry filled cream puffs

 I’ve been playing with different ideas for a cream puff for a while.  Traditional, chocolate, butterscotch, and spring.  A big spring flavor is strawberry.  How many people have strawberry shortcake on Memorial Day weekend? The pastry is simple and once you master it, you can make eclairs too.
Cream puffs:
1 cup water
1 tablespoon milk
1/2 cup butter (1 stick)
1/8 teaspoon salt
1 cup flour
4 eggs
Heat oven to 400
Heat water, butter and salt in sauce pan and bring to a boil
Add flour; mix until absorbed
Let cool for 30 minutes
Add eggs one at a time and mix until dough is smooth and creamy
Place dough into a plastic bag with a piping top
On a parchment lined baking sheet, pipe dough making each puff two inches wide and one inch high
Bake for 24- 30 minutes until light golden brown
Strawberry filling:
8 oz (1 cup) whipping cream
1/2 cup strawberries, mashed
1/4 cup powdered sugar
1 teaspoon strawberry extract (or add 1 teaspoon of vodka to the strawberries and let sit for one hour)
Place whipping cream in freezer for 15 minutes before whipping
In a large bowl, mix all ingredients until creamy
Cut cream puffs in half and fill with whipped cream mixture
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2 Comments Add yours

  1. chefkreso says:

    Awesome cream puffs, they look really tasty!! 😀

    Liked by 1 person

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