| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 3 |
tb |
Unsalted butter; cut into pieces |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 3/4 |
c |
All purpose flour |
| 3 |
lg |
Eggs |
| 1 |
c |
Chilled whipping cream |
| 1 |
ts |
Plus 2 tablespoons sugar |
| 1/4 |
ts |
Kirsch; clear cherry brandy |
| 1/8 |
ts |
Vanilla extract |
| 6 |
lg |
Strawberries; hulled |
| 2 |
|
1 pint strawberries; hulled |
| 3 |
tb |
Sugar |
|
|
Powdered sugar |
INSTRUCTIONS
CREAM PUFFS
FILLING
STRAWBERRY SAUCE
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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