Recipe for Small Cream Puffs with Strawberry Mousse

Prepare the choux pastry. Heat water, butter, sugar, and salt in a saucepan and bring to a boil. Off the heat, add the flour all at once, then work the dough well to form a ball: it should not stick to the sides of the saucepan.

Pour the batter into a mixing bowl or the bowl of a mixer. Add the beaten eggs one by one, incorporating each one well before adding the next. The batter should become smooth.

Preheat the oven to 180°C (moderate heat).

Pour the batter into a piping bag and make small mounds on a baking sheet lined with parchment paper, or form small mounds using a teaspoon.

Bake for about 25 minutes until the puffs have risen well and are golden. Do not open the oven door during baking, or they may fall! Then let the puffs cool on a wire rack.

Make the strawberry mousse. Soak the gelatine leaves in water to soften them. Wash, hull, and then cut the strawberries into pieces. Place them in the blender, then add the finely chopped mint leaves and crushed peppercorns before blending until you get a strawberry puree.

Pour into a saucepan and add the sugar, then bring to a boil over low heat until completely dissolved. Remove from heat, incorporate the previously squeezed gelatin sheets, and let cool.

Prepare the whipped cream by beating the very cold cream with an electric mixer. Then fold it into the strawberry puree using a spatula.

To finish, cut a cap from the cabbage, fill them with strawberry mousse using a piping bag, close them, and add a few dice of fresh strawberries.