Best wishes to you for the new year; and may it be filled with health and happiness! Complement that champagne toast with a classic cream puff pastry (also known as profiteroles or Choux à La Crème) filled with fresh whipped cream and delectable strawberry. They’re light, airy with a delicate pastry shell and just-sweet-enough dollop of cream.
Visit Yes to Cooking’s Vanilla Whipped Cream for a basic dessert cream recipe.
Time: 40 minutes
Yield: 16 cream puffs
70g cake flour
4 tbsp. unsalted butter
100 mL water
.5 tsp. sugar
.25 tsp. salt
2 large eggs
1) Preheat oven to 400F and line baking tray with parchment paper.
2) Sift the cake flour 3 times. Lightly beat eggs with a fork until the yolks and whites are just combined.
3) Combine water, butter, salt in a saucepan over medium heat and bring to a boil, while stirring occasionally.
4) At the boil, stir in cake flour all at once and quickly stir until smooth with wooden spoon.
5) Stir slightly until the paste dries slightly and begins to leave the sides of the pan. Remove from heat.
6) Add egg slowly in 2 batches and stir constantly for 2 – 3 minutes until the eggs are absorbed and the paste become smooth and elastic.
7) Put paste in pastry bag and use a plain tube with a 1/2-inch opening, pipe out 1-inch spheres 1.5-inches apart on the baking tray.
8) Dip a fingertip in cold water to prevent the dough from sticking and gently smooth out the tips of the puffs so that the tops are now round.
9) Bake at 400F for 15 minutes, or until well risen. Lower the heat to 350F and continue baking for another 15 minutes, or until the puffs are a slightly golden color.
10) Cool on a wire rack for 6-8 minutes. Slice off the top third of each puff with a serrated knife. Using a star tube with .5-inch opening, fill each puff with fresh whipped cream and then with strawberry.
Sifting the cake flour helps to loosen the ingredients and break up clumps. Make sure that you sift the ingredients high above the table to help add air, which is the key to producing a lighter pastry.