pastry puffs with strawberries and cream

choux alle fragole

8 servings






FOR PUFFS: Heat oven to 425º. Line 2 baking sheets with parchment paper. 

In a medium heavy-bottom saucepan, bring water, butter, granulated sugar and salt to a boil over medium-high heat. 

Remove from heat and, using a wooden spoon, immediately stir in flour until mixture is well combined, pulls away from sides of the pan and forms a ball. Return pan to medium-high heat. Cook, stirring constantly for 3 minutes (do not brown). 

Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment; mix on lowest speed for 1 minute. Increase speed to medium, and add the whole eggs, one at a time, beating until each is completely incorporated before adding the next. Add egg whites in same manner. Beat until dough is smooth, about 2 minutes. 

Using a large spoon, immediately drop dough into mounds, each about 2 inches in diameter, 2 inches apart, onto prepared baking sheets. Sprinkle mounds with Demerara sugar. Bake until lightly golden, about 25 minutes, then reduce oven temperature to 350º and bake until golden brown, about 10 minutes more. Transfer baking sheets to wire racks to cool.

FOR FILLING: Beat cream to soft peaks. Using a serrated knife, cut puffs in half widthwise and fill with cream and strawberries. Dust with confectioners sugar and serve immediately. 

Note: Puffs can be prepared one day in advance and, once cool, kept in an airtight container at room temperature.