Ingredients
Scale
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- Optional: 1 teaspoon lemon zest for extra zing
For those who might not have fresh strawberries on hand, frozen strawberries can serve as a substitute. Just be sure to thaw and drain them well to avoid excess moisture in the cream.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This step always reminds me of Mama Lou’s meticulousness; every detail counted in her kitchen.
- In a medium saucepan over medium heat, combine water, butter, and salt. Bring to a boil, stirring until the butter is fully melted.
- Reduce heat to low, add the flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan.
- Remove from heat and let cool for about 5 minutes. This cooling period gives me a moment to reminisce about Ouma’s endless patience as she watched the dough transform.
- Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 20-25 minutes, until the puffs are golden brown and hollow-sounding when tapped. Let them cool completely on a wire rack.
- For the filling, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the diced strawberries and lemon zest, if using.
- Once the puffs are cool, slice them in half and fill each with a generous spoonful of the strawberry cream mixture. Assemble the halves and dust with extra powdered sugar for a finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International