Chocolate Strawberry Creampuffs

Ingredients:

  • 10 strawberries
  • 2 egg yolks
  • 2 cups heavy cream
  • ¼ cup granulated sugar
  • ¼ cup cornstarch
  • 1 cup water
  • 8 tablespoons butter
  • 1 cup flour
  • 1 tablespoon vanilla
  • 3 eggs

Directions

Preheat oven to 425° F.

Cut the tops off the strawberries and cut into pieces. Set aside.

In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.

Turn the heat up to medium-high, whisking constantly to prevent any lumps.

Once the mixture starts to thicken, add in the strawberries, stirring until smooth.

Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.

In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.

Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.

On a baking sheet lined with parchment paper, pipe 1-inch mounds.

Bake for 20 minutes until the pastry has risen considerably and the insides are dry.

Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.

Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.

Dip the top of each filled cream puff into the chocolate, dripping off any excess.

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