Servings
12 piece
Ingredients
Pate Choux
1 cup Water
1/2 cup Butter 1 stick
1 cup All purpose flour ( 5 ounces )
1 tablespoon Sugar
1/8 teaspoon Salt
4 Eggs
Whipped Cream
4 cups Whipping cream
1 teaspoon Vanilla extract
7 tablespoons Confectionary sugar
Garnish
Strawberry preserves
Chocolate sauce
Confectionary sugar
Directions
Pate Choux Method:
Preheat oven to 425 degrees. Place the water and butter into a sauce pan and put it over high heat and bring to a boil. Quickly add the flour, sugar and salt and mix thoroughly. Return to the heat and stir until it pulls away from the sides and forms a ball, about a minute or two. Transfer mixture into your mixer and start mixing at low speed releasing some of the steam. Slowy add the eggs one at a time ensuring that one is mixed in before you add another. Continue until all eggs are mixed in. Place mixture into a piping bag and make 12 equal size mounds onto a parchment paper lined sheet pan. Put into your 425 preheated oven and cook for 15 minutes. Reduce the heat to 400 and let go for another 15 minutes. Reduce the heat to 350 degrees and let go for another 15 minutes or until they are done. When done they will be light and airy. Remove from oven and let cool.
Whipped cream:
Place all ingredients into your mixer. Whisk at high speed until you reach stiff peaks. Hold for service.
Service:
Cut the creampuffs in half. Place about a tablespoon or so of the strawberry preserves in the bottom. Fill with whipped cream and put top half on. Drizzle some chocolate sauce on top and then dust with confectionary sugar. Serve and enjoy!
Chefs Note: Have fun with the recipe by adding different fillings and toppings! Remember it is just a recipe, not to be taken so seriously.
