Strawberry Cream Puffs Recipe

Directions

1. For Strawberry Jam
2. 1
   Start by preparing the strawberry jam: Wash, hull, and chop the fresh strawberries. In a saucepan, combine the strawberries with the sugar and lemon juice over medium heat.
3. Stir occasionally and simmer for about 20 minutes until the strawberries are soft and the mixture thickens. Remove the jam from the heat and let it cool. For Choux Pastry
4. 2
   For the choux pastry, bring the water and butter to a boil in a saucepan.
5. 3
   Add the flour all at once and stir vigorously with a wooden spoon until a smooth dough forms, pulling away from the sides of the pan.
6. 4
   Remove the pan from the heat and let the dough cool slightly. Then, gradually beat in the egg, stirring constantly with a whisk, until you have a smooth, shiny mixture.
7. 5
   Transfer the choux pastry dough to a piping bag fitted with a large round tip and pipe 4 cream puffs onto a baking sheet lined with parchment paper.
8. 6
   Bake the cream puffs in a preheated oven at 200°C for about 25 minutes until golden brown. Be careful! Do not open the oven door to prevent collapsing. Turn off the oven, crack the door open, and wedge a wooden spoon in between to allow the air to escape.
9. Let the cream puffs cool in the oven before fully opening the door. For Filling
10. 7
    Once cooled, carefully slice open the cream puffs and spoon a teaspoon of strawberry jam onto the bottom half of each puff.
11. 8
    Whip the cream with powdered sugar until stiff peaks form, and pipe or spoon onto the top half of the cream puffs.
12. 9
    Decorate with fresh strawberries.