Cream Puffs with Strawberries (Print Version)
# Ingredients:
→ Pastry & Fillings
01 -
1 chilled puff pastry sheet, ready to use
02 -
1 to 2 cups of thick cream or heavy cream
03 -
3 to 5 spoons of granulated sugar
04 -
1 cup of sliced fresh strawberries
05 -
Powdered sugar to sprinkle on top
→ Egg Wash
06 -
1 large egg
07 -
1 tablespoon water
# Instructions:
01 -
Turn your oven to 400°F (200°C/Gas 6) and line a tray with some parchment paper.
02 -
Take your puff pastry out of the fridge and let it rest for a short while before rolling to stop it from tearing.
03 -
Cut the pastry into squares of equal size, fold them diagonally into triangles, and space them out on your lined tray.
04 -
Whisk up the egg with a little water in a small dish, and brush this mixture lightly over your pastry pieces.
05 -
Put the tray in the hot oven for roughly 20 minutes until the pastries are puffed and nicely golden.
06 -
While the pastries cook, whip the cream together with the sugar until it’s thick and holds its shape. Scoop the whipped cream into a piping bag with a tip, then set it aside.
07 -
Cut off the tops of the strawberries and slice them into thin pieces.
08 -
Once the pastries cool down, cut them open, pipe in a generous amount of whipped cream, lay sliced strawberries on top, then close them gently.
09 -
Sprinkle a bit of powdered sugar over the top. Serve and enjoy your tasty creation!
# Notes:
01 -
Let the pastry sit out for five minutes to avoid it cracking while you unroll it.
02 -
You can shape the pastry into rectangles or squares if you like a unique look.
03 -
Allow pastries to cool all the way before filling to avoid melting the whipped cream.