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🍽️ Crispy Profiteroles with Strawberry Cream

74 kcal · 30 min · 4 servings

Crispy Profiteroles with Strawberry Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees and line two baking sheets with baking paper.
  2. 2. Bring 250 milliliters of water, 250 grams of butter, and a pinch of salt to a boil in a pot.
  3. 3. Remove the pot from the heat and stir in 125 grams of flour quickly with a wooden spoon until the dough pulls away from the bottom of the pot.
  4. 4. Let the dough cool slightly before beating in 4 eggs one by one using a hand mixer.
  5. 5. Fill the dough into a piping bag fitted with a large star tip.
  6. 6. Pipe about 30 small rosettes from the dough onto the prepared baking sheets.
  7. 7. Bake the profiteroles in the preheated oven on the second rack from the bottom for 20 to 25 minutes until golden brown.
  8. 8. Remove the baking sheets from the oven and let the profiteroles cool down completely.
  9. 9. Wash 250 grams of strawberries, remove the stems, and cut them into small pieces.
  10. 10. Puree the strawberries with 2 tablespoons of sugar into a smooth mixture.
  11. 11. Whip 200 milliliters of cream with 1 packet of vanilla sugar until stiff.
  12. 12. Gently fold the whipped cream into the strawberry puree.
  13. 13. Slice the cooled profiteroles horizontally in half.
  14. 14. Fill the strawberry cream into a piping bag fitted with a small star tip.
  15. 15. Pipe the cream evenly onto the bottom halves of the profiteroles.
  16. 16. Place the top halves on as lids and dust the cakes with powdered sugar.
  17. 17. Serve the profiteroles immediately as a sweet finish.

Nutrition per serving