STRAWBERRY CREAM PUFFS

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These cream puffs are really easier to make than they look. Just follow these easy steps and you WILL get amazing cream puffs.

WHAT ARE CREAM PUFFS OR CHOUX?

They are known by various names like cream puff, choux or profiterole however they are a similar scrumptious thing.

They are light baked good mixture that are produced using essential straightforward fixings which are flour, spread, eggs and sugar.

No raising specialist is utilized in this baked good mixture but then they rise or puff up such a lot of when they are prepared due to the high dampness content in the batter. High dampness content makes steam and that is the thing that pushes the batter to rise and puff up.

Subsequently the name cream puffs?

These cream puffs can be appreciated both as sweet or flavorful puffs yet indeed, the most run of the mill that you would discover will be sweet ones.

TIPS TO GET IT RIGHT
There are no important rules to this recipe but I do have some tips to share.
Eggs one by one – In this recipe I’m only using 1 egg since I don’t want to make so much. If you’re doubling this recipe then when making the cream puff batter, add in the eggs one by one and make sure you mix until the batter is smooth after each addition.
Fan forced oven – I normally don’t bake with fan forced for my sweet bakings but I do notice that in this case it’s really needed because you want the air to be circulated good to help the cream puffs dry/cook very well.
Pipe them tall – You will get more beautiful cream puffs if you pipe them tall instead of wider, before you bake them. I find using a piping bag really makes it easier.
Craquelin size – if you want the craquelin to cover the entire cream puff then cut the craquelin slightly bigger than the piped cream puff. If you want it to cover just halfway, then cut it slightly smaller.

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These cream puffs are really easier to make than they look. Just follow these easy steps and you WILL get amazing cream puffs.

Ingredients

The Strawberry Custard

  • 3.5 oz strawberry (100 g), cut into chunks
  • 2 egg yolks
  • 3 tablespoon corn starch (24 g)
  • ⅓ cup sugar (65 g)
  • pinch of salt
  • ½ teaspoon vanilla extract
  • 1 cup milk (250 ml)
  • ⅓ cup whipping cream min 35% fat (80 ml), chilled

The Craquelin

  • ¼ cup butter (60 g), softened
  • ⅓ cup brown sugar (55 g)
  • ½ cup all purpose flour (65 g)

The Cream Puffs

  • 2 tablespoon butter (30 g)
  • ¼ cup water (60 ml)
  • ½ tablespoon sugar
  • pinch of salt
  • ¼ cup all purpose flour (30 g)
  • 1 egg , room temperature

Instructions

The Strawberry Custard

  1. Blend strawberries into puree and set aside. In a bowl, add in egg yolks, corn starch, sugar, vanilla extract and pinch of salt. Whisk until the mixture turns pale. Set aside.
  2. Pour milk into a pot and heat until it starts to simmer. Take ½ cup of the hot milk and slowly pour in the yolk mixture while whisking it.
  3. Now pour the whole thing into the pot, together with strawberry puree and cook on medium heat until thickened. Whisk continuously.
  4. Once thickened, sift the custard into a bowl. Place cling film on its surface, covering all. Leave to cool at room temperature and then chill in the fridge for 4 hours.
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The Craquelin

  1. Add butter and sugar into a bowl and mix them together using a spatula. Then add in flour and mix everything well. Form into a flat disk.
  2. Place it between two baking sheets and roll it into ⅛ inch (3 mm) thickness. Place in the freezer for 30 minutes.

The Cream Puffs

  1. Into a small pot, add in butter, water, sugar, salt and bring it to a boil and until the butter has melted. Remove from the stove.
  2. Add flour all at once and immediately mix everything using a wooden spoon. Bring the pot back to the stove and continue cooking on medium heat until everything comes together into a ball. Remove from the stove and leave the dough to cool for 10 minutes.
  3. Now add in egg and mix everything until smooth. Put the batter into a piping bag and pipe on a baking tray with baking sheet. Make sure to leave 2 inch (5 cm) space between them.
  4. Take out craquelin from the freezer and cut out into circles using a cookie cutter. Place on top of piped dough.
  5. Bake in a preheated oven, fan forced at 400ºF (200ºC) for 20 minutes. Cool completely on a rack.
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Assembling

  1. Whisk chilled custard until smooth, set aside. In another bowl, whisk whipping cream until stiff peaks. Add into custard bowl and gently fold everything together.
  2. Put mixture in a piping bag with a small round nozzle. Gently poke a hole at the bottom of a cream puff and pipe the filling in. Continue with the rest.
  3. Note: I would recommend you to make the custard cream filling and have it chilling in the fridge for a while to make piping easier.

How To Serve

  1. These cream puffs are best served immediately after piping the filling in. If you leave them too long, they will absorb the humidity of the filling and start losing the crunchiness of the craquelin.
  2. Empty cream puffs are great on the day of baking. The craquelin will not be crunchy the next day.

How To Store

  1. Keep empty cream puffs in air tight container at room temperature.
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