A Luxurious and Fruity Pastry Treat
Delight in the exquisite combination of light choux pastry, creamy vanilla filling, fresh strawberries, and rich chocolate glaze with this delicious dessert. Perfect for any special occasion, this elegant treat will impress your guests with its beautiful presentation and delightful flavors. The crispy pastry, smooth cream, and fresh fruit come together to create a harmonious and indulgent experience.
Equipment Needed
To make this delicious Strawberry Choux Pastry with Vanilla Cream and Chocolate Glaze, you will need the following equipment:
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Stand mixer or hand mixer
- Saucepan
- Baking tray
- Parchment paper
- Fine mesh sieve
- Pastry bag with a round tip
- Spatula
- Oven
- Kitchen towel
Ingredients:
For the Choux Pastry:
- 185g water
- 210g milk
- 170g butter
- 185g flour (type 650)
- 315g eggs (lightly beaten)
- 6g sugar
- 3g salt
For the Vanilla Cream:
- 52g flour (type 650)
- 60g cornstarch
- 1 liter milk
- 170g egg yolks (approximately 9 yolks)
- 1 vanilla bean
- 200g sugar
For the Gelatin:
- 4g gelatin powder
- 50ml warm water
For the Strawberry Layer:
- 500g strawberries, sliced
For the Chocolate Glaze:
- 350ml cooking cream
- 300g dark chocolate (70% cocoa)
Instructions:
- Prepare the Choux Pastry:
- Preheat your oven to 200°C (390°F).
- In a saucepan, combine the water, milk, butter, sugar, and salt. Bring to a boil.
- Remove from heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Return the pan to low heat and cook, stirring constantly, for another 1-2 minutes to dry out the dough slightly.
- Transfer the dough to a mixing bowl and let it cool slightly.
- Gradually add the beaten eggs, mixing well after each addition until the dough is smooth and shiny.
- Pipe the dough into small mounds on a baking tray lined with parchment paper.
- Bake for 20-25 minutes until the pastries are golden brown and puffed. Let cool completely.
- Prepare the Vanilla Cream:
- In a mixing bowl, whisk together the flour and cornstarch.
- In a saucepan, heat the milk with the vanilla bean (split and seeds scraped) until it begins to simmer.
- In another bowl, whisk the egg yolks and sugar until pale and creamy.
- Gradually add the hot milk to the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens.
- Dissolve the gelatin in warm water and add it to the cream mixture, stirring until fully incorporated.
- Remove from heat and let it cool slightly.
- Prepare the Chocolate Glaze:
- In a saucepan, heat the cooking cream until it begins to simmer.
- Remove from heat and add the chopped chocolate, stirring until smooth and melted.
- Let it cool slightly before using.
- Assemble the Pastry:
- Slice the choux pastries in half and fill the bottom halves with the vanilla cream using a pastry bag.
- Add a layer of sliced strawberries over the cream.
- Replace the top halves of the pastries.
- Drizzle the chocolate glaze over the assembled pastries.
- Serve:
- Arrange the pastries on a serving platter and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the glaze to set.
Enjoy your decadent Strawberry Choux Pastry with Vanilla Cream and Chocolate Glaze! If you try this recipe, please leave a comment and share your experience.