Chocolate Strawberry Cream Puffs

Servings: 15-20

INGREDIENTS

10 strawberries

2 egg yolks

2 cups heavy cream

¼ cup granulated sugar

¼ cup cornstarch

1 cup water

8 tablespoons butter

1 cup flour

1 tablespoon vanilla 

3 eggs

PREPARATION 

Preheat oven to 425°F/220°C.

1:- Cut the tops off the strawberries and cut into pieces. Set aside.

2:- In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.

3:- Once the mixture starts to thicken, add in the strawberries, stirring until smooth. 

4:- Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 

 5:- In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.

6:- Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.

7:- On a baking sheet lined with parchment paper, pipe 1-inch mounds. 

8:- Bake for 20 minutes until the pastry has risen considerably and the insides are dry.

9:- Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. 

10:- Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.

11:- Dip the top of each filled cream puff into the chocolate, dripping off any excess.

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