Description
Indulge in the perfect marriage of elegant French patisserie and nostalgic flavors with these light, airy choux pastries. Each golden puff is filled with a vibrant, strawberry-infused whipped cream and draped in a glossy, rich chocolate ganache. This modern twist on the classic profiterole offers an irresistible contrast of textures—crisp exterior, fluffy berry center, and a decadent chocolate finish, making it an ideal treat for both celebrations and quiet weekend baking sessions.
Ingredients
3/4 cup all-purpose flour
6 tablespoons unsalted butter
1 teaspoon sugar
1/4 teaspoon salt
3 large eggs
3/4 cup heavy whipping cream, cold
1/4 cup freeze-dried strawberries, pulverized
1 tablespoon powdered sugar
1/2 cup semi-sweet chocolate chips
2 tablespoons heavy cream (for ganache)
Instructions
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a saucepan, combine water, butter, sugar, and salt; bring to a boil.
Remove from heat, add flour all at once, and stir vigorously until a dough ball forms.
Transfer dough to a bowl and beat in eggs one at a time until smooth and glossy.
Pipe mounds of dough onto the baking sheet and bake for 20-25 minutes until puffed and golden.
Turn off oven and leave puffs inside with the door slightly ajar for 10 minutes to dry out.
Whisk cold heavy cream with powdered sugar and pulverized freeze-dried strawberries until stiff peaks form.
Slice cooled puffs in half and fill with the strawberry whipped cream.
Melt chocolate chips with 2 tablespoons of cream in the microwave until smooth; drizzle over the filled puffs.
Notes
Ensure the eggs are at room temperature for the best emulsion. The freeze-dried strawberries provide intense flavor without excess moisture, which is critical for maintaining the texture of the whipped cream.
Nutrition
- Serving Size: 1 puff
- Calories: 210
- Sugar: 8g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg