There’s no better way to embrace the strawberry season then to make Strawberry Cream Puffs.
Choux pastry is by far one of my most favorite pastries and for something so delicate and fancy, it is actually pretty simple to make. And let’s not forget that when you bring it out to serve your guests, it always impresses!
If you nail the basics in making choux pastry, it’s something you’ll be able to whip up at a moment’s notice. Within an hour, you could have light as air pastries filled with whatever your taste buds desire.
I have spent the past couple months learning and reading up on the many different aspects of food photography. I’ve studied bloggers I admire and their take on the food they make or photograph for others. The one thing that everyone always comes back to is that you have to practice, practice, practice to find the style that suits you.
Quite a few times, I thought I had found mine, but then would study my own photographs and find them, well, lacking the Sammer touch. Lol.
For lack of a better way to phrase it.
So I’m still exploring and learning. And enjoying every minute of it!
Photographing these Strawberry Cream Puffs was more fun as I tried an entirely different set up and enjoyed it so much!
Darting between rooms, pressed for time (as always!), I found whatever would go with the childhood tea parties/ mad hatter’s tea party theme idea I had been struck with. I would so love to know what you guys think of the set up- did it remind you of the childhood tea parties we’d throw for our siblings, pets and stuffed animals? Were you taken back to pink swishy dresses, lilac pearls and pinkies stuck out?
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 50 gms unsalted butter
- 50 ml whole milk
- 50 ml water
- 1 gm granulated sugar
- 1 gm salt
- 50 gms all purpose flour
- 2 whole eggs
- 1 cup heavy whipping cream cold
- 2 tbsp confectioners/icing sugar
- Strawberries sliced thinly
Line a baking tray with parchment paper. Preheat oven to 220ºC.
In a medium saucepan, add butter, milk, water, salt & sugar.
Measure flour and keep on hand near the stove.
Over medium heat, melt the butter and stir using a wooden spoon.
Add the flour all at once, shoot it in, not at intervals. Mix until a ball of dough forms, using wooden spoon. Keep mixing, moving the dough around the pan in a rapid motion to incorporate air into the mixture. When the dough begins to pull away fro the sides of the pan, it is done.
Move the dough to a heatproof bowl and using a stand/hand mixer, beat to cool it down.
Crack eggs in a separate bowl and whip lightly using a fork.
With the stand/hand mixer on low, slowly stream in the whipped eggs, a little at a time, mixing until fully incorporated. YOU MIGHT NOT NEED THE ENTIRE EGG MIXTURE. Watch the dough slowly become a batter as it absorbs the egg and when you get a shiny, thick consistency, stop. It will be between a dough and batter. You should be able to scoop it out on a spatula, it shouldn't drizzle down and should just hold its shape.
Transfer to a piping bag with the end snipped out or with a large, round tip. Brush parchment paper with water using a pastry brush.
Holding the piping bag at a 90 degree angle to tray, pipe a round, slowly moving the bag up till it's got a little bit of a height. It will expand and puff up while baking. Pipe 10 large rounds, slowly lifting the piping bag after 2 squeezes, to elevate the piped pastry.
Dip your finger in some water and gently press down pointy tips.
Pop into the oven on the middle rack and bake at 220C for 10 minutes. When the puffs begins to turn golden, pop the oven door open for no more than 5 seconds, lower the temperature to 170C and bake for another 8-10 minutes until golden brown. Cool completely before slicing in half.
While pastry is baking, place a metal bowl and beaters in freezer to cool.
While baked choux shells are cooling, whip up heavy cream in the frozen bowl until soft peaks. Add icing sugar, one tablespoon at a time, and whip until firm peaks.
Using a spatula, transfer to a piping bag fitted with a 1M tip, twist the top to prevent cream coming out from the top end.
Pipe into halved choux shells, top with strawberries and cap with top. Sprinkle with confectioners' sugar. Serve same day.
- Cream puffs are best served the same day, however they can be kept one day longer.
- Pastry shells can be prepared a day ahead.
- Whipped cream can also be whipped day ahead and then stuck into the freezer. Just re-whip slightly after setting on counter for a couple minutes before transferring to piping bag.
- Brushing parchment paper with water before baking pastry shells is very important as the moisture will help pastry rise.