Monday, August 17, 2009

Strawberry Cream Puffs

OH when I saw this.. I knew!! I knew I had to have it. I knew I could make it, and I knew my family would love it! And guess what, they did! They loved the whipped cream the most. My oldest daughter decided to devour hers with no hands and came up with the cream all over her face. They loved them. I will definately make these again!

First off, the dough was very odd. And when I put them on the cookie sheet, I think I made them too big. It just seemed like too much dough.

But after baking them, they came out very golden. When I went to cut them open, it seemed like a lot of the insides where not cooked. So I was very unsure about taking out all the insides.
They came out great. I put them in the pan with the cream and strawberries, and they came out perfect.

Recipe from Imagine. Dream. Create

Cream Puffs

1 cup water

1/2 cup butter

1 cup flour

4 eggs

Heat oven to 400.

Heat water and butter to rolling boil. Stir in flour, reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3" apart onto ungreased cookie sheet.Bake 35 to 40 minutes or until puffed and golden brown. Cool. Cut off top 1/3 of each puff and pull out any filaments of soft dough. Fill puffs with whipped cream. Replace tops.

Sweetened Whipped Cream

2 cups whipping cream

6 tbsp powdered sugar

1 tsp vanilla

Beat until thick.

Chocolate Ganache Glaze

3 oz semi-sweet chocolate

3/4 cup whipping cream

1 tbsp butter

Chop chocolate and place in metal bowl. Heat cream and butter until it comes to a boil. Pour over chocolate. Let stand 5 minutes, then beat until melted, smooth and thick. Refrigerate for awhile if it's too runny (and don't dump it all over the counter and floor like I did). Pour into icing bag with a small tip and drizzle over cream puffs.

Serve with fresh strawberries and dust with powdered sugar.

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