Strawberrypuffswithcream Recipes

Steps:

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Steps:

• In a saucepan, heat water, butter and salt over medium high heat until butter melts.
• Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
• Remove from heat and cool for 10 minutes.
• Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
• Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
• Bake at 400° for 35 minutes or until golden brown.
• Remove from oven and let cool on wire rack.
• To prepare filling, beat heavy cream at medium speed just until thickened.
• At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
• Fold in drained strawberries.
• Cut tops off puffs and remove any soft dough from inside.
• Fill with strawberry filling and replace top.
• Sprinkle with confectioner's sugar.

Steps:

• Stir together the half-and-half and 2 cups of the sugar in a medium saucepan over medium-low heat. Split the vanilla bean, scrape out the caviar and add it to the mixture (or add the vanilla extract). Heat the mixture until it's hot but not simmering or boiling.
• In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.
• Next, grab a ladle of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. (The purpose of this is to temper the egg yolks and bring them to a good temperature before adding them to the pan.) Repeat with a second ladle of hot half-and-half mixture, making sure to whisk the whole time.
• Pour the tempered yolks into the saucepan with the rest of the half-and-half mixture and stir gently with a wooden spoon, cooking it slowly, until it's thick enough to coat the spoon, 2 to 4 minutes.
• Set a fine-mesh strainer over a clean bowl. Pour the thick half-and-half liquid through the strainer into the bowl. Add the heavy cream and stir gently to combine. Refrigerate this mixture until chilled, about 2 hours.
• Meanwhile, combine the strawberries and remaining 2 tablespoons sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture). Pour the pureed strawberries into the chilled custard mixture and stir.
• Now pour this mixture into your ice cream maker and freeze it according to the manufacturer's directions. Depending on the size of your machine, you may need to do this in 2 batches. Transfer to a freezer-safe container and place in the freezer until frozen firm, at least 4 hours.

Steps:

• Preheat the oven to 400 degrees F.
• In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
• Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
• While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
• After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
• Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
• To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

Steps:

• In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.

Steps:

• Place the berries into the container of a blender or food processor, and puree until smooth. Pour into a large bowl, and set aside.
• Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream, and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan, and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix, and refrigerate until chilled.
• Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.

Steps:

• Mix the sour cream, vanilla and sugar together.
• Cut the strawberries into halves and place in serving dishes.
• Pour the cream mixture over the strawberries.
• Top with whipped cream if desired and serve.