Choux Pastry Puffs Filled with Strawberry Cream

Ingredients

• 250 ml Water
• 0.5 tsp Salt
• 50 g butter
• 150 g flour
• 1 packet vanilla sugar
• 4 eggs
• 1 tsp Baking powder
• 400 g Strawberries
• 400 g whipping cream
• 2 packets vanilla sugar
• 2 packets gelatin stabilizer
• 2 sheets of gelatin (red)

Instructions

1. 1.

   Bring the water to a boil in a sufficiently large pot and add salt, butter, and vanilla sugar until dissolved. Add all the flour at once while stirring constantly until a lump forms. Let the dough ball burn for 2 minutes on all sides until a white layer forms on the bottom of the pot: then transfer it to a mixing bowl, let it cool for 5-10 minutes, and gradually add the eggs one by one, stirring after each addition. Only add the next egg when the previous one is fully incorporated; with the last egg stir in the baking powder. Line a baking sheet with parchment paper. Fill a piping bag fitted with a large star tip with the dough and pipe 12 large or 24 small rosettes onto the sheet (keep distance, they expand rapidly!) and bake at 200 °C for about 15-25 minutes depending on size. Remove, poke each puff sideways where it will later be cut to let steam escape, and allow to cool.

2. 2.

   Wash the strawberries, set aside a few for garnish, slice the rest into thirds, finely puree the remainder and strain through a sieve if desired. Soak the gelatin in plenty of cold water. Whip the cream with gelatin stabilizer and vanilla sugar until stiff peaks form. Squeeze out excess water from the gelatin and dissolve it in a small pot over low heat, then stir in some strawberry puree to balance temperature. Quickly fold the dissolved gelatin into the remaining puree and fold in the whipped cream.

3. 3.

   Cut the puffs with scissors or a sharp knife and top with strawberry slices. Pipe strawberry cream into a piping bag with a large star tip and spray onto the strawberry-topped half of each puff, then place the lids back on. Dust with powdered sugar, garnish with strawberries, and serve.