½ cup plus 1 tbsp flour (sifted)
¼ cup butter
½ cup water
¼ tsp salt
2 eggs (at room temperature)
½ cup whipping cream (heavy cream 35%)
3 tbsp confectioner sugar (plus 1 tsp for dusting)
½ vanilla extract
Strawberries (thinly sliced)
1.First, in a large pan, add together butter, salt and water. Bring it to a boil on a medium high heat. As soon as it starts to boil, get the pan off the heat. Add all flour at once and mix with wooden spoon like a mad man 🙂 until the dough forms smooth ball and doesn’t stick to the sides. Let it to cool for 5 minutes.
2.Meantime, preheat the oven to 400 F(200 C). Line baking sheet with parchment paper. Set it aside
3.Once the dough cooled, add eggs one at a time, blending well after each addition. Keep beating until the dough becomes thick and shiny. Pipe the batter on the baking pan (yields approximately 16 small choux buns). Deep your finger in the water and gently push down pointy parts.
4.Bake at the preheated oven for about 20 min. Let it cool completely on a wired rack.
5.For the filling, in the medium bowl, beat together whipping cream, vanilla extract and sugar until thickened.
6.Once choux buns completely cooled, with knife cut it in a half. The buns should have big hole inside. Pipe in the filling cream, stuff with few slices of strawberry and dust with confectioner sugar on top.
Your cream puffs are ready!