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Summer profiteroles

with strawberries
Summer, Pastry, With whipped Cream, and With fresh fruit
Img 91259

Shopping list
200ml water
100g unsalted butter
120g flour
1 teaspoon vanilla essence
3 free range eggs, medium
1 free range egg, beaten
500 ml cold double cream
4 tablespoons sugar
1 sachet klop-fix

 

Strawberry glaze
100g strawberries
50g powdered sugar
1 free range egg white
few drops lemon juice

Sticky cream puffs are fun to make with the kids, they love to eat them too. The recipe is easy and the puffs are quickly made. Bigger kids can do - almost - everything themselves, so you just have to keep an eye.

Preparation
Preheat the oven to 220 ° C.

In a pan melt the butter in the water, on low heat. Add all the flour at once while stirring. Keep stirring the mixture (the dough must come loose from the pan). This will happen really fast.

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Spoon the dough in a bowl, add vanilla, beat in the eggs one by one.

Bit by bit stir in the beaten egg, the dough will look smooth and shiny.

Pipe 20 little dough heaps on a baking tray covered in waxed paper.

Flatten the points on the profiteroles by pressing with a wet finger.

Now we are going to bake the profiteroles. Please note: do not to open the oven door while baking !!
Bake the profiteroles 5 minutes on 220 ° C, then another 10 minutes on 200 ° C.
The profiteroles are cooked when they are golden brown and feel light. Bake them - if needed - 5 minutes longer.
Turn the oven off, leave the oven door ajar a little and leave the puffs in for 15 minutes.
Then gently pick them up from the baking sheet and allow them to cool completely on a wire rack.

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It is fun to see the profiteroles puff and colour a lovely golden brown.

Allow the puffs to cool completely before filling them.

Cut a little hole in the bottom of the puffs, to fill them.

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Profiteroles home

Beat cream with sugar & klopfix, fill the puffs then place into the fridge to set.

Sieve 6 big strawberries to get 3 tablespoons puree, put the rest aside.

Sieve powdered sugar into a bowl, add the strawberry puree and stir into a shiny glaze.

Pile the profiteroles on a serving platter, pour the glaze over de top,

Arrange the remaining strawberries on the profiterole tower