Easy Strawberries Cream Puffs (Print Version)
# Ingredients:
→ Pastry & Fillings
01 -
1 to 2 cups of heavy cream (double cream works too)
02 -
A ready-made sheet of puff pastry, rolled out
03 -
A handful of icing sugar for sprinkling on top
04 -
A cup of fresh strawberries, sliced thin
05 -
3 to 5 tablespoons of granulated sugar for sweetening
→ Egg Wash
06 -
1 tablespoon of water
07 -
One fresh egg
# Instructions:
01 -
Preheat the oven to 400°F (200°C/Gas 6). Cover a baking tray in parchment paper to avoid sticking.
02 -
Bring the puff pastry out of the fridge and let it sit for a bit so it doesn’t tear when you roll it.
03 -
Slice the puff pastry into equal squares. Fold each square diagonally to form a triangle and place on the baking sheet, leaving some room between them to puff up.
04 -
Whisk the egg and water together in a small bowl, then brush this mix lightly over the triangles.
05 -
Put the tray in the oven and bake for roughly 20 minutes, or until the pastry turns golden and puffy.
06 -
While your pastries bake, whisk the heavy cream with the granulated sugar until it’s thick and holds its shape. Add this to a piping bag if you have one.
07 -
Remove the tops from the strawberries and slice them into even, thin bits.
08 -
Once your pastries have cooled, gently open them up, pipe the whipped cream inside, and lay some strawberry slices on top. Close the pastry to finish.
09 -
Sprinkle icing sugar over the top of your pastries and enjoy them at your next gathering!
# Notes:
01 -
To keep it from cracking, let your pastry warm up for about five minutes before rolling it out.
02 -
For a different look, cut the dough into rectangles rather than squares.
03 -
Make sure pastries cool down fully before adding cream, or it might melt away.