Cream Puffs with Strawberries

Preparation wont take much time, and the taste is absolutely divine!

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 35

Ingredients

Dough

  • 0.5 teaspoons Lemon zest, fresh

  • 2.5 dl Water

  • 80 g Butter, unsalted

  • 1 pinch Salt, table

  • 200 g Wheat flour, white, multi-purpose

  • 5 pieces Egg, fresh

  • 500 g Strawberries

  • 125 ml Sweet cream

  • 1 bag Sugar, white

Steps

  1. First, prepare the choux pastry. Wash the lemon, thoroughly dry it, and grate about half a teaspoon of zest. Place a pot on the stove, add water, butter, salt, and the lemon zest, and wait for it to boil. Sift the flour into the boiling water and stir vigorously with a wooden spoon until the dough separates from the pot and the spoon. Remove the pot from the heat and let the dough cool slightly.

  2. Preheat the oven to 200 degrees Celsius. Beat the eggs and mix them one by one into the cooled dough. After each egg, mix the dough well until it becomes smooth again. Prepare two baking trays and line them with parchment paper. Fill a piping bag or a squeeze bottle with the prepared dough and pipe about 35 cream puffs onto the parchment paper.

  3. Place the trays in the preheated oven for 10 to 15 minutes. Once the dough is baked, remove the trays from the oven and let the cream puffs cool. While the cream puffs are cooling, in a separate bowl, whip the cream together with vanilla sugar until stiff using a hand mixer. Thoroughly wash the strawberries, remove the green parts, and then cut them into quarters.

  4. Cut the cooled cream puffs in half, place strawberries on the bottom halves, and pipe cream on top. Cover the cream puffs with the other half of the dough, arrange them on a serving platter, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 172.95 kcal
  • Fat: 8.38 g
    • Saturated Fat: 4.41 g
  • Carbohydrates: 16.49 g
    • Sugars: 1.76 g
  • Protein: 5.47 g
  • Fiber: 1.23 g

Advice

Its best to use organic lemons, whose peel is not treated with pesticides. If organic lemons are not available, immerse the lemon in boiling water for a few minutes and wipe it thoroughly to remove the wax, which contains toxins. If there are leftover strawberries, serve them alongside the cream puffs and decorate with a few dollops of cream.