Chocolate And Strawberry Cream Puffs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Profiteroles:

1 1/2 Cups Bread Flour

1 1/2 Cups Water

1/2 tsp Salt

1 tsp Sugar

1/2 Cup Butter

5 to 6 Eggs

Bring water, Salt, and butter to a boil. Add flour and cook until a dry dough forms. Cool in a mixer with a paddle attachment. Add the eggs one at a time. Pipe into lined sheet pans and top with streusel (optional) Bake at 375 F for 15 mins then at 350 for 15 more minutes Do not open the oven during baking

Streusel:

2 Oz Flour

3 Oz Cocoa Powder

5 Oz Brown Sugar

4 Oz Butter

pinch of salt

Mix ingredients until a dough forms. Roll on parchment paper to 1/8" inch thick. Freeze and cut circles to fit the top of the profiterole. Bake immediately

Fresh Strawberry Preserve

2 Cups Fresh Strawberry Puree

2 Cups Sugar

1 Oz Pectin

Juice of 1/2 Lemon

Mix sugar and petting. Add to the fruit and bring to a boil. Add lemon juice and boil for 2 minutes.

Allow to cool.

Chantilly Cream

1 Pint of Heavy Cream

1/2 Cup Powdered Sugar

1 Tbsp Vanilla Bean Paste

Whip all ingredients to stiff peaks. Place in a pastry bag with a large star tip

For assembling:

Cut profiteroles in half. Fill the bottom part with the strawberry preserve. Pipe a large rosette of cream in the center and place the top on. Dust some powder sugar and decorate with more strawberries.

Sponsor: Roth Living