Profiteroles with Whipped Cream

Ingredients

• 250 ml milk
• 1 pinch salt
• 60 g Butter
• 150 g flour
• 4 eggs
• 500 g strawberries
• 2 tbsp powdered sugar
• 1 tbsp Lemon Juice
• 250 ml Whipping Cream
• powdered sugar (for dusting)

Instructions

1. 1.

   Bring the milk, salt and butter to a boil in a small pot. Remove from heat and pour in the flour all at once. Stir well with a wooden spoon and return the mixture to low heat, stirring vigorously until the dough separates from the bottom and a white film forms. Transfer to a bowl, let cool slightly, then gradually fold in the eggs so they combine smoothly with the puff pastry dough. Knead everything into a smooth, elastic dough and fill a piping bag fitted with a star tip.

2. 2.

   Preheat the oven to 200°C (392°F) with both fan and top heating.

3. 3.

   Pipethe dough onto a baking sheet lined with parchment paper, spacing them about 12 cm apart. Bake in the preheated oven for 15-20 minutes until golden brown.

4. 4.

   Remove from the tray, cut off a lid while still hot, and let the puffs cool on a wire rack while resting on their lids.

5. 5.

   To fill, wash and trim the strawberries; slice half into rounds. Puree the remaining strawberries finely and strain through a sieve to remove seeds. Combine the puree with powdered sugar and lemon juice in a saucepan, stir until it boils, then set aside to cool. Whip the cream stiffly and spoon onto the bottom halves of the puffs. Top with strawberry slices and drizzle the strawberry sauce over them. Place the lids back on and dust with powdered sugar before serving.