| 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)
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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