Cream puff or profiteroles can be eaten with whipped cream filling or with vanilla ice cream. Or you can cut strawberries pieces and mix into the whipped cream filling.
Profiteroles adapted from here
200g cold water
½ tsp sugar
85g unsalted butter
113 plain flour
4 medium eggs, beaten
For the cream filling:
2 1/2 cups double cream
1 tbsp icing sugar
1. Preheat the oven to 200°C.
2. To make the pastry, place the butter, water and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and add the flour and
salt. Remove from the heat and quickly beat the mixture until it forms a smooth paste,
stirring continuously. Once the paste curls away from the side of the pan, transfer the
mixture into a large bowl and leave to cool for 10-15 minutes.
4. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and
glossy. Continue adding the egg until you have a soft dropping consistency. It may not be
necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly
from a spoon if it is given a sharp jerk.
5. Line a baking tray with parchment paper. Dip a teaspoon into some warm water and
spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet
finger and spoon on to the baking tray. This ensures a crisper topping.
6. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
7. Remove from the oven and prick the base of each profiterole. Place onto the baking tray
with the hole facing upwards and return to the oven for 5 minutes. The warm air from the
oven helps to dry the middle of the profiteroles.
Prepare the filling:
1. Lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the
profiteroles are cold, cut them in half and using a piping bag with a plain nozzle, pipe the
cream into the middles. Alternatively, you may also enjoy filling them with small scoops of
vanilla ice cream.
Puff awaiting to put whipping cream in.....