By Keitu Masitenyane
@keituthecolorfulcook_
INGREDIENTS
For the Choux Pastry:
- 100g salted butter
- 1 cup water
- 1 cup flour
- 4 eggs
For the cream filling:
- 350ml fresh cream
- A drop of vanilla essence
- 1½ tablespoons icing sugar
- 1 teaspoon icing sugar, for garnish
- 3-4 sliced strawberries, for garnish
METHOD
To make the choux pastry:
1. Start by melting the butter with the water in a saucepan over medium heat until it starts to simmer.
2. Add the flour all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan.
3. Remove from the heat and let it cool slightly.
4. Once cooled, add the eggs one at a time, mixing well after each addition. The dough should become smooth, shiny and form a “V” shape when lifting the spoon.
5. Preheat the oven to 200°C and line a baking tray with parchment paper.
6. Pipe or spoon small mounds of the dough onto the tray, leaving space between them.
7. Bake for 20-25 minutes until golden and puffed up. Let them cool completely before filling.
To make the filling:
1. Whip the fresh cream, vanilla essence and icing sugar together until stiff peaks form.
2. Once the puffs are cool, slice them in half and fill them with the whipped cream.
To assemble:
1. Dust the filled cream puffs with icing sugar.
2. Top each puff with fresh strawberry slices.
3. Serve and enjoy!
