Recipe: To Try At Home Strawberry Heart Creme Puffs

Recipe: To Try At Home Strawberry Heart Creme Puffs Delicious, fresh and tasty.

Strawberry Heart Creme Puffs. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time.

To prepare filling, beat heavy cream at medium speed just until thickened.

Cut tops off puffs and remove any soft dough from inside.

Fill with strawberry filling and replace top.

You can cook Strawberry Heart Creme Puffs using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Strawberry Heart Creme Puffs

1. Prepare of Puff Batter.

2. Prepare 2 of Yodoran-Hikari high quality eggs.

3. Prepare 50 grams of Cake flour.

4. You need 70 ml of ★Water.

5. Prepare 40 grams of ★Unsalted butter.

6. You need 1 pinch of ★Salt.

7. You need of Custard Cream.

8. It’s 2 of Yodoran-Hikari eggs (yolk).

9. You need 60 grams of Sugar.

10. It’s 20 grams of Cornstarch.

11. You need 200 ml of Milk.

12. Prepare 20 grams of Unsalted butter.

13. It’s 1/2 stick of Vanilla beans.

14. You need 100 ml of Heavy cream.

15. You need 10 grams of Sugar.

16. You need 20 of Strawberries.

17. It’s 1 dash of Powdered sugar.

I made these strawberry tarts with lemon cream last strawberry season and they were a big hit.

For me, strawberry season starts when I start seeing the strawberry packs come in from Plant City, FL.

They aren't local, but I grew up in Florida and it always makes me feel like home.

Line baking sheet with parchment paper.

Strawberry Heart Creme Puffs step by step

1. I used fresh Yodoran-Hikari eggs. Using these high quality eggs really changes the flavor of both the puffs and the custard. Lets use quality eggs! Use the leftover egg whites for a Financier Cake or fry them..

2. Make the custard cream. In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well. Scrape out the vanilla beans from the shell and add them, with the shell, to the milk. Warm to body temperature. Add the milk to the bowl and mix well. Strain through a tea strainer and into a pot. Simmer for 2 minutes while stirring..

3. While hot, tightly wrap Step 2 and let cool. If you have the time, put it in the microwave to chill completely..

4. Make the puff. Add the ★ ingredients to a pot, turn on the heat, and boil until the butter melts. Remove from the heat and add the sifted flour all at once. Mix well with a wooden spatula..

5. Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula. When the mixture begins to bunch together, remove from the heat..

6. While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition. Stir gently, even when your hand hurts!.

7. Put Step 7 into a pastry bag with a star-shaped pastry tip. Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray..

8. Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190°C. Absolutely do not open the oven while theyre baking!.

9. Cut the cooled puff dough in half horizontally. Since theyre so soft, they will cut nicer if you use kitchen scissors..

10. Whip the heavy cream and sugar until soft peaks form. Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff. Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff. Dust with powdered sugar using a tea strainer..

Combine water, butter, salt and sugar in heavy medium saucepan.

These delicate profiteroles are made with a simple pate a choux dough, then filled with a dreamy, cream strawberry filling and dusted with confectioner's sugar for a simple and elegant finish.

They're not too sweet and oh-so-good!

These are perfect for a special […] Navigation.

Add the remaining whipped cream and stir until just combined and no streaks of white remain.