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Thursday, October 14

Blueberry cream puffs with strawberry & blueberry sauce


Puffs
Water
¾ cup
Butter, unsalted, cut into pieces
3 tablespoons
Salt
¼ teaspoon
Sugar
¼ teaspoon
Flour, all-purpose
¾ cup
Eggs, large
3
Filling
Whipping cream, chilled
1 cup
Sugar
1 teaspoon +
2 tablespoons
Kirsche (clear cherry brandy)
or other flavored booze
¼ teaspoon
Vanilla extract
1/8 teaspoon
Strawberries, large
6
Sauce
Strawberries, hulled
2 pints
Sugar
3 tablespoons
Powdered sugar
Puffs
Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt, and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour, using wooden spoon, stir vigorously until the mixture clumps together, forming a ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using an electric mixer, add eggs 1 at a time, beating until the dough is smooth after each addition (dough should be slightly soft and shiny).

Using one rounded tablespoon of dough for each puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart, and forming mounds about ¾ inch to 1 inch high and 1 ¼ in diameter. Using moist fingertips, gently press tops of the puffs to flatten any peaks (otherwise, they burn). Bake until golden brown, about 37 minutes. Transfer baking sheet to a rack; let puffs cool. (Puffs may be made up to 4 hours in advance.) Let stand at room temperature.

Filling
Beat cream, 1 teaspoon of sugar, kirsch, and vanilla in a medium bowl until stiff peaks form. Combine six strawberries and 2 tablespoons of sugar in a small bowl. Using a fork, crush the berries. Fold crushed strawberry mixture into the cream.

Sauce
Puree 1 basket of strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce. Makes approximately 2 1/3 cups.

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