Strawberries and Cream Puffs
Cream puffs happen to be a popular dessert in Japan. They’re called shu creams, which sounds a lot like choux pastry and cream.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy
- 1⁄2 cup plus 3 Tbsp. sugar, divided
- 1⁄4 cup cornstarch
- 6 egg yolks
- 2 cups whole milk, scalded
- 2 Tbsp. plus 1⁄2 cup butter, divided
- 1 tsp. vanilla extract
- 1 cup water
- 1 cup all-purpose flour
- 1⁄8 tsp. salt
- 4 large eggs
- 2 cups sliced strawberries
- Whisk together 1⁄2 cup sugar, cornstarch, and egg yolks in a saucepan. Very slowly, add scalded milk to the pan, whisking constantly. Keep whisking until the mixture is smooth and very thick. Remove from heat. Slowly stir in 2 tablespoons butter and vanilla. Keep stirring regularly until mixture cools, then cover and chill 1 hour.
- Meanwhile, in a saucepan, bring remaining 1⁄2 cup butter and water to a rapid boil. Add flour and salt to saucepan and stir until mixture forms a ball. Remove from heat. Place pastry ball in a large bowl. Add eggs, 1 at a time, beating each in with a mixer on medium speed until blended. With a large spoon, drop 24 mounds of dough on ungreased baking sheets.
- Bake puffs at 400ºF for 20 minutes, or until tops are browned and interiors dry. Let cool completely.
- Mix strawberries with remaining 3 tablespoons sugar and set aside for 20 minutes. Fill puffs with pastry cream. (Slit puffs with a knife and spoon in filling or use a pastry bag.) Spoon strawberries over puffs and serve.