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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 1 Servings

INGREDIENTS

3/4 c Water
3 T Unsalted butter, cut into
pieces
1/4 t Salt
1/4 t Sugar
3/4 c All purpose flour
3 Eggs
1 c Chilled whipping cream
1 t Plus 2 tablespoons sugar
1/4 t Kirsch, clear cherry brandy
1/8 t Vanilla extract
6 Strawberries, hulled
2 1 pint strawberries, hulled
3 T Sugar
Powdered sugar

INSTRUCTIONS

For cream puffs: Preheat oven to 375°F. Line baking sheet with
parchment paper. Combine water, butter, salt and sugar in heavy  medium
saucepan. Bring to boil, stirring to melt butter. Add flour;  using
wooden spoon, stir vigorously until mixture clumps together,  forming
ball. Stir 1 minute longer. Remove from heat. Transfer dough  to medium
bowl. Using electric mixer, add eggs 1 at time, beating  until dough is
smooth after each addition (dough will be slightly  soft and shiny).
Using 1 rounded tablespoon dough for each cream puff, spoon dough onto
prepared baking sheet, spacing about 2 inches apart and forming mounds
about 3/4    inch to 1 inch high and 1 1/4 inches in diameter. Using
moist fingertips, gently press tops of cream puffs flatten any peaks.
Bake until golden brown, about 37 minutes. Transfer baking sheet to
rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at
room temperature.)  For filling: Beat cream, 1 teaspoon sugar, kirsch
and vanilla in  medium bowl until stiff peaks form. Combine 6
strawberries and 2  tablespoons sugar in small bowl. Using fork, crush
berries. Fold  crush strawberry mixture into cream.  Cut top third off
each cream puff. Place cream puff bottoms, cut side  up, on plates.
Spoon filling into bottoms, mounding slightly. Ladle  sauce over,
allowing sauce to spill onto plates. Top with cream puff  tops. Dust
with powdered sugar.  For sauce: Puree 1 basket strawberries in
processor. Transfer to  bowl. Stir in sugar. Quarter remaining
strawberries; add to sauce.  Makes about 2 1/3 cups.  Makes about 18
Bon Appétit March 1996 Posted to recipelu-digest Volume 01 Number  457
by Bunny <layla696@ix.netcom.com> on Jan 5, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2201
Calories From Fat: 1215
Total Fat: 137.8g
Cholesterol: 975.7mg
Sodium: 935.2mg
Potassium: 503.9mg
Carbohydrates: 209.9g
Fiber: 2.6g
Sugar: 97.2g
Protein: 33.8g


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