Nutrition Facts
15 servings
15
Recipe for Strawberry Cream Puffs with Mascarpone Whipped Cream
Today I propose you strawberry puffs, with mascarpone whipped cream. An indulgent, fresh, and fruity dessert, to fully enjoy the arrival of the first strawberries. They are quite easy to make, with only two preparations: a choux pastry and mascarpone whipped cream. It’s quite basic, but what a delight! It’s hard to resist. These puffs were a hit with my family and disappeared very quickly.
Choux pastry:
125 Whole milk
125 Water
150 Butter
¼ Salt
10 Powdered sugar
150 Flour
250 Egg (If your whole eggs do not weigh exactly 250 g, make up the missing amount with beaten egg)
2 Icing sugar for dusting.
Cream:
500 Mascarpone
400 Cold heavy cream
1 Vanilla extract
150 Powdered sugar
In addition:
600 strawberries, washed and dried (15 whole strawberries, the largest, and the rest cut into small pieces)
Directions
1
Prepare the choux pastry. In a saucepan, bring water and milk to a boil with salt, powdered sugar, and butter cut into pieces. Remove the saucepan from the heat and add the flour all at once. Mix well until a smooth texture is obtained. Reduce the heat to medium and place the saucepan back on the heat, stirring the dough continuously for a few minutes. The dough is ready when it forms a smooth, shiny ball that pulls away from the sides of the saucepan. Remove the saucepan from the heat and let the dough cool for a few minutes, continuing to mix. Add the eggs one at a time, mixing each time with a spatula to incorporate them well. If your whole eggs do not weigh exactly 250 g, make up the missing quantity with beaten egg.
2
Piping the dough. Place the dough in a piping bag fitted with a plain round nozzle of 22 mm in diameter and pipe large rounds about 6-7 cm in diameter, spacing them apart as the dough will expand during baking. Dust with powdered sugar.
3
Cook the pastries. Bake in the oven for about 30 minutes. The pastries should be well puffed, golden, and dry. Do not open the oven door during baking (at least for the first 20 minutes)! Do the same with the remaining dough. Let cool.
4
Prepare the strawberries. Wash and dry the strawberries, then hull them. Keep the 15 largest strawberries whole and cut the others into small pieces.
5
Prepare the cream. In a large bowl, blend the mascarpone with the liquid cream, vanilla extract, and powdered sugar until you achieve a firm cream. Place the cream in a large piping bag, with a 14 mm star nozzle for me.
6
Prepare the pastries. Cut off the tops of the pastries to about 2/3 of their height. Pipe a little cream at the bottom, place a large strawberry in the center, with the tip facing up. Pipe cream all around and on top. Add a few pieces of strawberries on top. Replace the tops. Place the pastries in the refrigerator for 1 hour. Before serving, dust with powdered sugar.
Ingredients
Choux pastry:
125 Whole milk
125 Water
150 Butter
¼ Salt
10 Powdered sugar
150 Flour
250 Egg (If your whole eggs do not weigh exactly 250 g, make up the missing amount with beaten egg)
2 Icing sugar for dusting.
Cream:
500 Mascarpone
400 Cold heavy cream
1 Vanilla extract
150 Powdered sugar
In addition:
600 strawberries, washed and dried (15 whole strawberries, the largest, and the rest cut into small pieces)
Directions
Directions
1
Prepare the choux pastry. In a saucepan, bring water and milk to a boil with salt, powdered sugar, and butter cut into pieces. Remove the saucepan from the heat and add the flour all at once. Mix well until a smooth texture is obtained. Reduce the heat to medium and place the saucepan back on the heat, stirring the dough continuously for a few minutes. The dough is ready when it forms a smooth, shiny ball that pulls away from the sides of the saucepan. Remove the saucepan from the heat and let the dough cool for a few minutes, continuing to mix. Add the eggs one at a time, mixing each time with a spatula to incorporate them well. If your whole eggs do not weigh exactly 250 g, make up the missing quantity with beaten egg.
2
Piping the dough. Place the dough in a piping bag fitted with a plain round nozzle of 22 mm in diameter and pipe large rounds about 6-7 cm in diameter, spacing them apart as the dough will expand during baking. Dust with powdered sugar.
3
Cook the pastries. Bake in the oven for about 30 minutes. The pastries should be well puffed, golden, and dry. Do not open the oven door during baking (at least for the first 20 minutes)! Do the same with the remaining dough. Let cool.
4
Prepare the strawberries. Wash and dry the strawberries, then hull them. Keep the 15 largest strawberries whole and cut the others into small pieces.
5
Prepare the cream. In a large bowl, blend the mascarpone with the liquid cream, vanilla extract, and powdered sugar until you achieve a firm cream. Place the cream in a large piping bag, with a 14 mm star nozzle for me.
6
Prepare the pastries. Cut off the tops of the pastries to about 2/3 of their height. Pipe a little cream at the bottom, place a large strawberry in the center, with the tip facing up. Pipe cream all around and on top. Add a few pieces of strawberries on top. Replace the tops. Place the pastries in the refrigerator for 1 hour. Before serving, dust with powdered sugar.
Notes
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