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Tip: Cream puffs are tricky. Do not open your oven while baking or they may deflate. Use the oven light to check for color. When cooling, cut a small slit on the side about 2/3 of the way up. This will create a steam vent and help keep the puff. Use the slit as a guideline when cutting the tops off later.
Ingredients
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- 2/3 cwater
- 1/3 cbutter
- 2/3 call-purpose flour
- 1/8 tspsalt
- 3eggs
CREAM PUFF FILLING
- 3/4 cwhipping cream
- 1/3 cconfectioners' sugar
- 3 cfresh strawberries, sliced
How to Make Strawberry Cream Puffs
- PUFF PASTRY: Combine water and butter in medium saucepan; bring to a boil.
- Add flour and salt all at once, stirring vigorously over medium-high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat, and cool 4-5 minutes.
- Add eggs, one at a time, beating thoroughly with a wooden spoon after each addition.
- Then beat till dough is smooth.
- Drop Pastry dough into 8 equal mounds and bake at 400 degrees for 30-35 minutes or till golden brown and puffed.
- Cool away from drafts.
- Cut top off puffs; pull out and discard soft dough inside.
- FILLING AND ASSEMBLY: Beat whipping cream till foamy; gradually add confectioners' sugar, beating till soft peaks form.
- Fold 3/4 of sliced strawberries into whipped cream.
- 0Fill each cream puff with strawberry mixture.
- Arrange remaining sliced strawberries on top of each puff. Replace tops of pastry puffs. Garnish with mint leaves, if desired.
