This recipe is a delightful journey into the world of classic French pastries, creating profiteroles filled with a luscious combination of strawberry and pastry cream. The process begins by preparing a smooth choux pastry dough, combining water, milk, sugar, and butter, followed by the careful addition of flour and eggs to achieve the perfect glossy consistency. Once piped and baked, these profiteroles puff up into golden, crispy balls ready to be filled with a heavenly blend of rich custard and light whipped cream, infused with sweet strawberries. The final touch of dipping them in melted chocolate adds a layer of decadence, making each bite a perfect balance of crisp, creamy, and fruity flavors.
Ingredients:
- Choux Pastry: 125 ml water, 125 ml milk, 125 g butter, 145 g flour, 2 tsp sugar, 3 eggs (or 220 g).
- Strawberry Filling: 300 g frozen strawberries, 30 g sugar.
- Pastry Cream: 500 ml milk, 3 eggs, 1 tbsp cornstarch, 120 g sugar, 1 tbsp vanilla paste, 250 g heavy cream.
Instructions:
- Heat water, milk, sugar, and butter. Fold in flour; cook till a thin layer forms at the bottom.
- Transfer dough to a mixer; add beaten eggs gradually until glossy.
- Pipe 3-4 cm rounds on a tray. Bake at 180°C for 40 minutes.
- For filling, cook strawberries and sugar; blend after 12-15 minutes.
- For custard, heat milk; whisk in eggs, sugar, vanilla, and cornstarch. Cool for 1 hour.
- Whip heavy cream; fold in custard.
- Fill profiteroles with cream and strawberry filling, dip in melted chocolate.
Experience the joy of baking these Strawberry Cream Profiteroles, a delightful fusion of crisp pastry and creamy filling, finished with a chocolate dip. Perfect for sharing at gatherings or as a special treat, these profiteroles are sure to impress. Enjoy the process, savor each bite, and share this exquisite dessert with friends and family. Remember, every bite is a small piece of pastry heaven!
