s Cream Puffs with Black Pepper Strawberries s   


Classic cream puffs and pastry cream with the unusual addition of peppered strawberries. An attractive take on a classic.
 Yields: 10 Servings

Ingredients

--PASTRY CREAM--
1/2 cup sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 cups half-and-half or milk
1/2 tsp Vanilla
4 Egg yolks beaten
-- CREAM PUFFS --
1 cup Water
1/2 cup Butter
1/4 tsp Sugar
1/8 tsp Salt
3/4 cup Flour
1/4 cup Whole wheat flour (regular flour works too)
4 Eggs as required
-- STRAWBERRIES --
1 1/2 cups Strawberries chopped
1 tbsp Sugar
1/2 tsp. ground black pepper


 
Instructions
 --PASTRY CREAM--
1. In a 1-1/2- or 2-quart heavy saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half. Add vanilla bean, if using. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.

2. Gradually stir about half the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove and discard vanilla bean or stir in liquid vanilla, if using. Strain through a sieve. Cover surface with plastic wrap. Cool slightly or refrigerate until serving time. (Do not stir after mixture sets or it may separate and thin.)

--CREAM PUFFS--
3. Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside. In a medium saucepan combine 1 cup water, 1/2 cup butter, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Bring to boiling. Add 3/4 cup all-purpose flour and 1/4 cup whole-wheat flour or all-purpose flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add 4 eggs, 1 at a time, beating well with a spoon after each addition.

4. Drop dough using a 2-tablespoon-capacity ice cream or cookie scoop or by heaping tablespoonsful 3 inches apart onto prepared baking sheet. Bake for 35 to 40 minutes or until a deep golden color and puffs are firm. Transfer puffs to a wire rack; cool completely.

5. Cut puffs in half; if necessary, remove soft dough from inside. Use puffs within 24 hours of baking, or freeze and reheat in an oven to restore texture.

--STRAWBERRIES--
6. One hour before serving, in a small bowl stir together strawberries, sugar, and pepper.

7. To serve, spoon about 3 tablespoons pastry cream into each puff; spoon in strawberry mixture.

Makes about 2 cups pastry cream, 10 cream puffs, and 1-1/2 cups strawberries.



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Better Homes and Gardens

Cuisine :   French    

Main Ingredient :   Eggs
Strawberries could probably use even more pepper. Don't be shy! Whole wheat flour improves the texture of the cream puffs, making them crunchier. Texture is best when puffs are served within a few hours of baking, but they will survive overnight OK.