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Strawberry Cream Puffs Extrordinaire




Source of Recipe


net


List of Ingredients




Strawberry Cream Puffs Extrordinaire

12" Shallow Dutch oven
Serve 10-12

Shoux Paste

½ cup butter
1 cup water
1/4 teaspoon salt
1 cup flour
4 eggs

Almond Pastry Cream

3/4 cup sugar
1/4 cup flour
1/4 teaspoon salt
1 ½ cup milk
6 egg yolks
½ teaspoon Vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon whipped cream aide

Chocolate Glaze

2 squares semi-sweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons Milk

In 10" dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the side of the dutch oven. Add eggs one at a time, beating well after each, until smooth. Cool mixture slightly.

Using a pastry bag and a large tip, drop 3 inch circles of Choux Paste around in a circle in a 12" shallow dutch oven with a parchment paper circle on the bottom. Bake 50-70 minutes at 400 degrees or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool.

While puff ring is cooking, prepare Almond Pastry Cream by mixing the first four ingredients together and cookingover medium heat, stirring constantly until the mixture thickens and boils. Boil one minute. In a small bowl beat six egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks adding whipped cream aide, and fold into cooled pastry cream.

After puff ring cools, with a sharp knife carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up. Prepare chocolate glaze by melting the chocolate and butter together in a 5" dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of rings while slightly warm. Refrigerate rings.

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


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