Valentine's Strawberry cream puffs, cute mini cream puffs with strawberry slices and white chocolate topping!
These mini cream puffs are delicious and would be an ideal dessert for Valentine’s day, don’t you think?
1/2 cup (65 grams) all-purpose flour
1/2 tsp white sugar
1/4 teaspoon salt
4 tbsp (57 grams) unsalted butter, diced
1/2 cup water
2 large eggs
1 cup (240 ml) heavy cream
2 tbsp white sugar
1 cup (115 grams) confectioner’s or icing sugar
1/2 cup (100 grams) white chocolate chips
2 tbsp cream
1 tbsp butter
Red food coloring
Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven, line a baking sheet with parchment paper
In a bowl, sift or whisk together the flour, sugar and salt
Place the butter and water in a saucepan over medium high heat and bring to a boil (make sure that the butter melts before the water boils to reduce the amount of evaporation)
Remove from heat, add the flour mixture all at once and stir with a spatula until combined
Return saucepan to the heat to dry dough a bit, stir and flatten dough constantly until it comes away from the sides of the pan and forms a thick smooth ball (about 2 minutes)
Transfer the dough to your electric stand mixer with the paddle attachment and beat it on low speed for about two minutes to cool it down
Once the dough is lukewarm, start adding the lightly beaten eggs, do not add all the eggs at once (it is possible that you will not need all of your eggs to achieve the right consistency you are looking for) and continue to mix until you obtain a smooth thick paste, dough will fall from a spoon in a thick ribbon
Spoon or pipe 12 small mounds of dough onto the baking sheet, spacing about 2 inches (5 cm) apart
Into the oven for 15 minutes at 400°F (200°C) and then reduce the oven temperature to 350°F (180°C). Continue to bake for a further 30 to 35 minutes or until the shells are a lightly golden color and when split, are almost dry inside.
Turn the oven off, poke a couple of holes in each puff and, with the oven door slightly ajar, let the shells completely cool and dry out
In a small saucepan, over medium heat, add 1/2 cup white chocolate chips, 2 tbsp cream,1 tbsp butter and stir until chocolate is melted and all ingredients are combined
Add food coloring of your choice and stir well
Let cool a few minutes, pour into a piping bag and set aside
In the bowl of a stand mixer with the whisk attachment, add heavy cream and vanilla extract, start whisking the cream until soft peaks, add sugar and continue whisking until stiff peaks
Split the pastry shells in half, remove any pieces of wet dough if necessary and pipe or scoop a dollop of whipped cream, add a few slices of strawberry, pipe or scoop another layer of whipped cream
Place the top half of the pastry shell on the whipped cream, dust with confectioner’s sugar
Snip a small hole into the piping bag of chocolate icing and drizzle on top of puffs
Do not add all your eggs at a time, add most of it, then check consistency, and only if necessary add the rest of your eggs, you do not want your dough to be too runny
Do not fill your cream puffs in advance, because they would become too soft, and especially in this case, you have to know that the strawberries will release their juice, so if you fill them too much in advance, the whole thing will just melt and fall apart.
Cream puffs can be stored in the refrigerator
Puff pastry recipe from Stephanie Jaworsky, here’s a link to her method click here.
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