I found this recipe on Epicurious and thought it would be great to try with the fresh strawberries my parents brought me. I read the reviews and most people raved about cream puffs, how easy they were etc. Mine were more like pancakes....they just...spread out and didn't puff...so my "puffs" are more like strawberry stuff cookies with sauce....which still tasted good...they were light and airy with a rich sweetness that glided over the tongue....but they definately weren't puffs. I'm not sure what I did wrong....but I was cooking fifty million things that day so it may just be something I DID or DIDn't do versus the recipe. If you try it, please do share your results!!
Ingredients:Cream Puffs:
3/4 cups water
3 tbs unsalted butter, cut into pieces
1/4 tsp salt
1/4 tsp sugar
3/4 cup all purpose flour
3 large eggs
Filling:
1 cup chilled whipping cream
1 tsp plus 3 tbs sugar
1/4 tsp clear cherry brandy (I used rum)
1/8 tsp vanilla extract (I used a bit more)
6 large strawberries, hulled
Strawberry Sauce:
2 1-pint strawberries, hulled
3 tbs sugar
Topping:
Powdered Sugar
Shaved white chocolate (I added this...it's not really needed but oh so good).
Directions:
Preheat oven to 375 degrees. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
For filling:Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
For sauce:Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
Makes about 2 1/3 cups.
Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
For filling:Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
For sauce:Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
Makes about 2 1/3 cups.
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