Strawberry Rosé Cream Puffs (Printable Version)
Choux puffs filled with rosé-infused cream, fresh strawberries, and whipped cream for a delicate sweet treat.
# Ingredients:
→ Choux Pastry
01 -
115 g unsalted butter
02 -
240 ml water
03 -
2.5 g granulated sugar
04 -
Pinch kosher salt
05 -
125 g all-purpose flour
06 -
4 large eggs, room temperature
→ Rosé Pastry Cream
07 -
120 ml heavy cream, divided
08 -
120 ml rosé wine
09 -
50 g granulated sugar
10 -
16 g cornstarch
11 -
1 large egg
12 -
2 large egg yolks
13 -
28 g unsalted butter
14 -
5 ml vanilla extract
→ Filling and Garnish
15 -
6 large strawberries, sliced
16 -
Whipped cream
17 -
Powdered sugar, for garnish
# Steps:
01 -
Preheat oven to 220°C. Line two baking sheets with parchment paper and set aside.
02 -
Melt butter in a medium saucepan over medium heat. Add water, sugar, and salt, stirring until combined. Bring to a rolling boil.
03 -
Reduce heat to medium-low. Add flour all at once and stir constantly for 1-2 minutes until the mixture becomes smooth, forms a dough, and pulls away from the pan. A thin film should form on the inside of the pan.
04 -
Transfer dough to a mixer bowl and let cool for 5 to 10 minutes until approximately 50°C. With the mixer on medium, add eggs one at a time, ensuring each is fully incorporated before adding the next. After the last egg, continue beating for 1-2 minutes until the batter is smooth.
05 -
Pipe or scoop batter onto prepared baking sheets in 30-45 ml mounds, spacing about 7.5 cm apart. Bake for 10 minutes on upper and middle racks, then reduce oven temperature to 175°C and bake for an additional 20-25 minutes until golden brown. Transfer profiteroles to a wire rack to cool completely.
06 -
In a small saucepan over medium heat, combine 60 ml heavy cream, rosé wine, and sugar. Bring to a gentle boil, whisking to dissolve the sugar.
07 -
In a separate bowl, whisk remaining 60 ml heavy cream with cornstarch, the egg, and egg yolks until smooth.
08 -
Remove boiling cream mixture from heat. Gradually whisk in one third of it into the egg mixture to temper. Return all to the saucepan, whisking constantly over medium heat until thickened.
09 -
Remove from heat. Stir in butter and vanilla extract. Allow to cool for at least 30 minutes.
10 -
With a small knife, slice the top quarter off each cooled puff. Gently press down any soft pastry inside the base if necessary.
11 -
Transfer pastry cream to a piping bag with a 1.2 cm tip. Fill each puff base, add two strawberry slices, and pipe a ring of whipped cream. Replace tops and dust with powdered sugar.
# Notes:
01 -
For best results, assemble just before serving to maintain pastry crispness.