Strawberry Cream Puffs

Strawberry Cream Puffs

INGREDIENTS:

For the pastry puffs:

  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
  • 1/2 cup whole milk
  • 1/2 cup water, plus more as needed
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature

For the strawberry mousse:

  • 2 tablespoons water
  • 1 (1/4-ounce) packet unflavored gelatin
  • 8 ounces strawberries, washed, hulled, and cut into large dice
  • 2 tablespoons granulated sugar
  • 1 teaspoon freshly squeezed lemon juice
  • 1 cup heavy cream
  • Powdered sugar, for dusting

METHOD:

For the pastry puffs:

  1. Heat the oven to 220°C and arrange a rack in the middle. Line a baking sheet with parchment paper; set it aside.
  2. Heat the butter, milk, measured water, sugar, and salt in a medium, nonreactive saucepan over medium-high heat until the butter has melted and the liquid has come to a boil. Reduce the heat to low, add the flour all at once, and stir vigorously with a wooden spoon until well incorporated.
  3. Cook, stirring constantly, until the dough looks shiny and feels smooth to the touch, and a thin film has formed on the bottom of the pan, about 5 minutes. (The dough will easily form 1 large ball.)
  4. Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment and let it cool for 5 minutes. Meanwhile, fill a small bowl with water and set it aside.
  5. With the mixer on medium-low speed, beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the mixture is smooth, sticky, and glossy, about 4 to 5 minutes total.
  6. Transfer the dough to a large resealable bag and cut off about 3/4 inch from one corner of the bag. Pipe 12 (2-inch-wide) round mounds onto the prepared baking sheet, making sure they’re about 1 1/2 inches apart.
  7. Dip your finger in the bowl of water and smooth the top of each mound.
  8. Place the baking sheet in the oven, reduce the temperature to 180°C, and bake until the puffs are golden brown, airy, and completely dry inside, about 45 to 50 minutes (do not open the oven door until at least 45 minutes has passed). Transfer the baking sheet to a wire rack and let the puffs cool completely. Meanwhile, make the strawberry mousse.

For the strawberry mousse:

  1. Place the water in a small bowl, sprinkle the gelatin evenly over the surface, and stir to combine; set aside.
  2. Combine the strawberries, sugar, and lemon juice in a small saucepan and stir to coat the berries in the sugar. Mash the berries with a potato masher to release their juices, then bring the mixture to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the berries are falling apart and the juices have thickened slightly, about 10 minutes. Meanwhile, set a fine-mesh strainer over a large bowl.
  3. Pour the strawberry mixture into the strainer. Using a rubber spatula, push on the solids and scrape the underside of the strainer until all of the liquid is extracted; discard the contents of the strainer. Immediately whisk the gelatin mixture into the strawberry liquid until it’s dissolved and smooth. Set aside to cool to room temperature, about 15 minutes. Meanwhile, place the clean bowl of the stand mixer and the whisk attachment in the freezer.
  4. Place the cream in the chilled stand-mixer bowl and whisk on high speed until medium peaks form, about 1 minute. (Alternatively, you can use a hand whisk and a large chilled bowl. Whisk until medium peaks form, about 2 to 3 minutes.)
  5. Give the strawberry mixture a quick whisk to smooth it out, add half of the whipped cream, and stir with a rubber spatula until just combined. Add the remaining whipped cream and stir until just combined and no streaks of white remain. Transfer the mixture to a large resealable bag and set it aside.
  6. Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have any mousse left). Replace the tops and dust with powdered sugar. Serve immediately.

Chocolate Profiteroles with Chocolate Passionfruit Pastry Cream

Chocolate ProfiterolesChocolate Profiteroles

Chocolate Profiteroles

INGREDIENTS:

Chocolate and Passionfruit Pastry Cream
  • 500ml milk
  • 6 large egg yolks
  • 120g caster sugar
  • 40g cornflour, sifted
  • 200g dark chocolate, melted
  • 125ml passionfruit juice (from approximately 10 passionfruits, strained)
  • 60ml cream
Chocolate Choux Pastry
  • 110g plain flour
  • 20g Dutch-processed cocoa powder
  • 100ml water
  • 80ml milk
  • 100g unsalted butter
  • 1/4 tsp salt
  • 1 Tbl sugar
  • 4 large eggs
METHOD:
Chocolate and Passionfruit Pastry Cream
  1. Fill a large bowl, big enough to fit your pan, with ice and water and set aside.
  2. In a heavy-based saucepan, bring the milk to a gentle simmer. Meanwhile in a mixing bowl, whisk egg yolks, sugar and cornflour until pale and thick. While whisking the eggs, add in a little bit of hot milk to temper the eggs then slowly pour in the rest while still whisking. Pour this mixture back into the saucepan and return to the heat.
  3. Bring to a boil over a medium heat, whisking constantly. Stir in the chocolate and passionfruit juice and cook for a further minute or until it has thickened then plunge the bottom of the pan into the bowl of iced water to stop it from cooking. Scrape pastry cream into a bowl and place a sheet of cling-wrap over the entire surface and cool. Once cold, you can keep the crème patisserie in the fridge for up to three days. Whisk cream into soft peaks then gently fold it through the chilled pastry cream.
Chocolate Choux Pastry
  1. Preheat oven to 210°C degrees. Line two baking sheets with parchment paper.
  2. Sift flour and cocoa together and set aside. Combine water, milk, butter, salt and sugar in a saucepan over medium heat and bring to a boil. Sift in the flour mix, stirring to combine completely. Cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan into a ball of dough. Transfer to a bowl and with your stand or electric hand mixer, beat batter until mostly cool, about 5-10 minutes.
  3. Beat in the eggs, one at a time (adding the next after the previous egg has been mixed in well) and beat until it’s smooth and shiny. Transfer batter to a pastry bag fitted with a large round tip. Pipe 2.5 x 2.5cm choux mounds about 2cm apart on the baking sheets.
  4. Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.
  5. Bake the choux until well-puffed and turning lightly golden in color, about 10 minutes. Lower the temperature to 180°C and continue baking until well-colored and dry, about 15-20 minutes more. Remove to a rack and cool. Can be stored in an airtight box overnight.
To assemble profiteroles
  1. Place pastry cream in a large piping bag with a small piping tip. Using a small paring knife, poke a small gap at the base of each profiterole then stick in the piping tip and fill the choux puffs with pastry cream. To finish, dip tops of the profiteroles into melted or tempered dark chocolate (about 200g) and leave to set. Store in an airtight container in the fridge.