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Cream Puffs with Strawberries




Source of Recipe


Internet


List of Ingredients




Pastry Base:
1 cup water
4 Tbsps. butter, cut into small pieces
1/4 tsp salt
1 Tbsp. sugar
1 cup sifted flour
4 eggs

Filling:
1 cup sugar
5 egg yolks
3/4 cup flour
1 cup milk, simmering
1 cup heavy cream, simmering
1 tsp vanilla
1 quart srawberries
1/2 cup red currant jelly, melted


Recipe



Place water, butter, salt and sugar in a heavy saucepan. Adjust the heat so that the butter has completely melted when the water boils. Remove pan from the heat as soon as the water boils. Add the flour all at once and stir vigorously. Return the pan to a moderate heat for two minutes until the dough can be formed into a ball. Remove the pan from the heat and add eggs one at time. Beat each egg well into the mixture before adding the next egg. Butter and flour two cookie sheets. Using 2 spoons form balls of dough about the size of an egg and place 3" apart. Bake in a 375 degree oven for 25 minutes until puffed and golden. In the meantime prepare the filling. Beat the sugar and egg yolks until thick and lemon coloed. Beat in the flour. Stir in simmering milk and cream. Place in a saucepan over moderate heat and stir continuously to form a medium thick custard. Cook the custard. It will become thicker as it cools. Slice the top from each of the cream puffs. Fill with cooled custard and top with berries. Brush strawberries with melted red currant jelly to make them shine. Decorate plates with remaining strawberries glazed with jelly.