Strawberries & Cream Profiteroles
There is literally a “national day” for everything. From strawberries and cream to peanut butter cookies and blueberry muffins, it seems like every baked good gets it’s own day. Look it up one day, it’s pretty entertaining.
As I said in my Mini Creme Brulee Tarts post, I love french pastry, so it was only a matter of time before we tackled profiteroles aka cream puffs. Profiteroles makes them sound oh, so fancy and difficult but, I assure you, these are a breeze to make.
French pastry can be intimidating but, pate a choux, the dough used to make profiteroles and eclairs, is really easy to make and only takes a handful of ingredients: water, sugar, butter, salt, flour, and eggs.
Ingredients
Pate a Choux:
- 1 cup water
- 1/2 cup ,1 stick, unsalted butter
- 1 tbsp sugar
- 1 cup all purpose flour
- ¼ tsp salt
- 4 large eggs
Strawberries:
- ½ pound strawberries sliced in half lengthwise
- 2 tbsp granulated sugar
Whipped Cream:
- 8 oz heavy whipping cream
- 1 tsp vanilla bean paste or vanilla extract
- 1 tbsp powdered sugar
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Instructions
- Preheat oven to 425 degrees F.
- In a medium pot, bring the water, sugar, butter, and salt to a simmer on medium heat until butter has melted and sugar is dissolved.
- Add the flour all at once. With a wooden spoon or spatula, stir quickly in one direction, until the dough forms itself into a ball and a film begins to form on the bottom of the pot.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed. Add in the eggs, one at a time while continuing to beat. Let the egg become fully incorporated before adding the next. The pate a choux will look sticky as the egg mixes in. This is okay.
- Spoon the dough into a piping bag, or simply spoon onto a baking sheet lined with parchment paper or silicone baking sheets. Pipe or spoon into small puffs, keeping the puffs 2 to 3 inches apart. Lightly dip your finger in water and press down on the peaks, flattening them out.
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