Strawberry Cream Puffs by @millsandbuns

1h
Hard

12 servings

💧

120 ml

Water

🧈

50 g

Butter

🍬

2 g

Sugar

🌾

70 g

Flour

🥚

2.5 large eggs

Eggs

🌼

5 ml

Vanilla Extract

🥚

Egg

🍮

250 g

Vanilla Custard

🍓

150 g

Strawberry Compote

🍓

150 g

Fresh Strawberries

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (390°F). Line 1 baking tray with baking paper.

    🍪baking tray

  2. Step 2/11

    Add 120 ml water, 50 g butter, and 1/2 teaspoon granulated sugar to the saucepan. Bring the mixture to a boil over medium heat.

    water
    butter
    granulated sugar
    🍲saucepan
    🥛measuring jug

  3. Step 3/11

    Add 70 g all-purpose flour all at once. Stir vigorously until the dough forms a smooth ball and pulls away from the sides of the saucepan.

    all-purpose flour
    🍲saucepan
    🥄wooden spoon

  4. Step 4/11

    Transfer the hot dough to the mixing bowl. Let it cool for about 10 minutes until warm rather than hot.

    🥣mixing bowl
    🍴spatula

  5. Step 5/11

    Mix in 1 teaspoon vanilla extract. Beat in 2 to 3 eggs one at a time until the choux pastry is smooth, glossy, and thick enough to slowly fall from the spoon.

    vanilla extract
    egg
    🥣mixing bowl
    🥄wooden spoon

  6. Step 6/11

    Fill the piping bag with the choux pastry. Pipe 8 evenly sized mounds onto the lined baking tray.

    🛍️piping bag
    🔘round piping tip
    🍪baking tray

  7. Step 7/11

    Brush the tops of the piped choux mounds lightly with beaten egg. Optionally, top each mound with craquelin before baking.

    egg
    🖌️pastry brush
    🍪baking tray

  8. Step 8/11

    Bake the choux puffs at 200°C (390°F) for 15 minutes. Reduce the oven temperature to 180°C (355°F) and bake for 15 minutes more until puffed and deeply golden.

    🍪baking tray

  9. Step 9/11

    Remove the baked choux puffs from the oven. Cool them completely on the baking tray before filling.

    🍪baking tray

  10. Step 10/11

    Slice each cooled choux puff horizontally with the serrated knife. Spoon or pipe vanilla custard into the bottom halves.

    vanilla custard
    🔪serrated knife
    🛍️piping bag

  11. Step 11/11

    Add strawberry compote over the vanilla custard. Top with fresh strawberries, then replace the choux lids and serve.

    strawberry compote
    fresh strawberries
    🍴spatula

Composition

Ingredients

Types

Liquid, Dairy, Egg, Flavoring, Dessert, Fruit

Ingredients

Water, Butter, Sugar, Flour, Eggs, Vanilla extract, Egg, Vanilla custard, Strawberry compote, Fresh strawberries

Allergens

Milk, Egg

Dietetics

Dietary regimen

Vegetarian

Calories

245 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 29g, Total fat: 12g, Saturated fat: 6g, Fiber: 2g, Sugars: 13g

Nutritional Information

Minerals

Calcium: 65mg, Iron: 1.1mg, Potassium: 150mg, Sodium: 95mg

Vitamins

Vitamin A: 125mcg, Vitamin C: 18mg, Vitamin D: 0.7mcg, Folate: 30mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

saucepan, mixing bowl, wooden spoon, spatula, piping bag, round piping tip, baking tray, pastry brush, serrated knife, measuring jug

Appliances

oven

Type

Type

Type Of Dish

Dessert, Pastry, Sweet snack

Occasions

Afternoon tea, Weekend baking, Party, Celebration, Valentine's Day

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crusty, Crisp, Light, Creamy, Soft, Juicy

Flavors

Sweet, Vanilla, Strawberry, Buttery, Fruity, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep unfilled choux shells in an airtight container,Do not leave filled cream puffs out for more than 2 hours), fridge : 2 days (Store filled cream puffs in an airtight container,Keep at or below 4°C (40°F),For best texture, fill the shells shortly before serving), freezer : 1 month (Freeze only unfilled choux shells in an airtight container,Thaw at room temperature and re-crisp in the oven before filling,Do not freeze assembled custard-filled cream puffs)