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🍰 Heavenly Choux Puffs Filled with Fresh Strawberry Cream

280 kcal · 30 min · 4 servings

Heavenly Choux Puffs Filled with Fresh Strawberry Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
  2. 2. Put water, butter, and salt into a pot.
  3. 3. Heat the mixture until the butter has completely melted.
  4. 4. Mix the flour with the vanilla sugar.
  5. 5. Remove the pot from the heat briefly and add the flour mixture all at once.
  6. 6. Stir the mixture vigorously until a solid dough ball forms.
  7. 7. Place the pot back on the heat and continue stirring until a thin layer of dough peels away from the bottom of the pot.
  8. 8. Transfer the dough into a bowl.
  9. 9. Let the dough cool down for about 10 minutes.
  10. 10. Take one egg and knead it thoroughly into the still warm dough.
  11. 11. Repeat this step with the remaining eggs, one after the other.
  12. 12. Add the baking powder when the last egg has been incorporated.
  13. 13. Fill the dough into a piping bag fitted with a large star nozzle.
  14. 14. Line a baking tray with baking paper.
  15. 15. Pipe 12 equal-sized dough portions (approx. 6 cm diameter) onto the tray.
  16. 16. Make sure the choux puffs have enough space between them.
  17. 17. Bake the choux puffs in the oven for about 25 minutes.
  18. 18. The choux puffs are ready when they are golden brown and puffed up.
  19. 19. Remove the choux puffs from the oven.
  20. 20. Let them cool down completely on a wire rack.
  21. 21. Put the gelatin into a bowl with cold water.
  22. 22. Let the gelatin soak for a few minutes.
  23. 23. Wash the strawberries thoroughly.
  24. 24. Remove the green stems from the strawberries.
  25. 25. Take half of the strawberries.
  26. 26. Put these strawberries and the sugar into a tall container.
  27. 27. Puree the strawberries with the sugar until smooth.
  28. 28. Squeeze the soaked gelatin lightly.
  29. 29. Melt the gelatin in a small pot over low heat.
  30. 30. Stir 2 tablespoons of the strawberry puree into the melted gelatin.
  31. 31. Gently fold the gelatin mixture into the remaining strawberry puree.
  32. 32. Put the cream into a bowl.
  33. 33. Whip the cream stiffly using a hand mixer and whisk.
  34. 34. Fold the whipped cream into the strawberry mixture.
  35. 35. Place the cream in the refrigerator for approx. 2 hours.
  36. 36. Cut the remaining strawberries into small pieces.
  37. 37. Fill the cooled strawberry cream into a piping bag fitted with a star nozzle.
  38. 38. Slice the cooled choux puffs in half horizontally.
  39. 39. Pipe the strawberry cream onto the bottom halves of the choux puffs.
  40. 40. Top the filled choux puffs with the small strawberry pieces.
  41. 41. Place the top halves of the choux puffs on top.
  42. 42. Lightly dust the finished choux puffs with powdered sugar.

Nutrition per serving