Strawberry Cream Puffs Extraordinaire

Serves: 5

Meagan Lindgren

1 January 1970

Based on User reviews:

40

Spice

56

Sweetness

54

Sourness

47

mins

Prep time (avg)

6.2

Difficulty

Ingredients:

2 tbsps

Butter

1.5 cup

Water

1 tsp

Salt

1 cup

All-Purpose Flour

6

Eggs

3 cup

Sugar

3 tbsps

Milk

6

Egg Yolks

1 tsp

Vanilla Extract

1 tsp

Almond Extract

1 cup

Heavy Whipping Cream

1

Strawberry (pint)

1 cup

Powdered Sugar

Directions:

1

Preheat the oven to 400 degrees F

2

In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling

3

Remove from heat

4

Add flour all at once

5

With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven

6

Add eggs 1 at a time, beating well after each, until smooth

7

Cool mixture slightly

8

Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom

9

Bake 50 to 70 minutes, or until golden, firm and dry

10

Take off heat and leave in oven for 15 minutes

11

Cool

12

Use a timer and rotate lid and pot

13

While puff ring is cooking, prepare Almond Pastry Cream

14

Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils

15

Boil 1 minute

16

In a small bowl beat egg yolks slightly

17

Temper the egg yolks by beating a small amount of the hot mixture into the eggs

18

Slowly pour the egg mixture back into the milk mixture, stirring well

19

Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well

20

Do not boil

21

Remove from heat

22

Stir in vanilla and almond extracts and cool

23

Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream

24

After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally

25

With spoon, remove soft interior and discard, leaving hollow ring shell

26

Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell

27

Refrigerate to set up

28

Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly

29

Stir in powdered sugar and milk until smooth

30

Cool

31

Spread on top of ring while slightly warm

32

Refrigerate ring

33

To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately